Wrights Diary Farm and Bakery – North Smithfield, RI

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Know the hours? Send them to us.

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200 Woonsocket Hill Road, North Smithfield, RI 02896

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Address200 Woonsocket Hill Road, North Smithfield, RI 02896

StyleBakery

Time zoneEastern Time

From city center1.7 mi southeast

About Wrights Diary Farm and Bakery

Wrights Diary Farm and Bakery is a bakery at 200 Woonsocket Hill Road, roughly 1.7 mi from downtown North Smithfield, heading southeast.

North Smithfield has 3 places on our map that bake or sell fresh pastry, and this is one of them — about one per 4,300 people living in the city. If you want to compare, Nabisco Inc sits 1.7 mi from here.

We have not been able to confirm a full weekly schedule for Wrights Diary Farm and Bakery yet, so it is worth checking before a special trip. Bakeries often sell out of popular items by early afternoon.

Good to know: card payments is available.

Services and amenities

Cards accepted

What to order

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

Full menu

Breakfast Pastries & Muffins

Blueberry MuffinA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.
Cinnamon RollYeasted dough spiraled with brown sugar and cinnamon, baked snug in a pan so the sides stay pillowy, then spread with cream cheese icing.
Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.
Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.

Breads & Rolls

ChallahBraided egg bread enriched with oil and a little honey, glazed for a lacquered shine; the crumb is fluffy, pull-apart, and faintly sweet.
Cinnamon Raisin SwirlA white pan loaf rolled with a ribbon of cinnamon sugar and plump raisins, made for thick slices of toast or French toast.
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.

Cookies & Bars

Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.
Black and White CookieA large, cakey drop cookie iced half in vanilla fondant and half in chocolate, a New York deli-counter staple with a lemony crumb.
Chocolate Chip CookieBrown-butter dough loaded with semisweet chocolate chunks, baked to crisp golden edges and a chewy center with a sprinkle of sea salt.
Oatmeal Raisin CookieA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.