Moore Pi Bakery Studio – Fort Mill, SC: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (803) 999-7437 to check today's hours. Know the hours? Send them to us.

Tap for directions

3312 US-21 Ste 106, Fort Mill, SC 29715

Google Maps Apple Maps Waze Bing Maps

Address3312 US-21 Ste 106, Fort Mill, SC 29715

Phone(803) 999-7437

StyleBakery

CountyYork County

Time zoneEastern Time

From city center3.9 mi north

About Moore Pi Bakery Studio

You will find Moore Pi Bakery Studio at 3312 US-21 Ste 106 in Fort Mill, 3.9 mi north of the Fort Mill city center.

Our Fort Mill directory counts 22 bakeries in total, which works out to one bakery per 1,647 residents. If you want to compare, Funohcakes sits 0.2 mi from here.

Opening hours for Moore Pi Bakery Studio are not verified in our data. A quick call to (803) 999-7437 before you go saves a wasted trip, especially on holidays.

What to order

Typical items at a bakery like this one — the bakery's own selection may differ.

Full menu

Breakfast Pastries & Muffins

Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.
Morning Glory MuffinA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.
Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.
Blueberry MuffinA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.

Breads & Rolls

Parker House RollsFolded dinner rolls with a feathery crumb and golden tops brushed with melted butter and flaky salt, a fixture on holiday tables.
Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
Sourdough BouleNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.
Honey Wheat Sandwich LoafA soft-crumbed pan loaf made with whole wheat flour and a touch of honey, sliceable for toast, lunchbox sandwiches, and grilled cheese.

Cookies & Bars

SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.
Peanut Butter CookieA classic crosshatched cookie made with creamy peanut butter, sandy at the edges and fudgy in the middle, with a salty-sweet finish.
Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.
Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.