Desserts World – Fort Lauderdale, FL: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (954) 309-3579 to check today's hours. Know the hours? Send them to us.

Tap for directions

110 E Broward Blvd Ste 1700, Fort Lauderdale, FL 33301

Google Maps Apple Maps Waze Bing Maps

Address110 E Broward Blvd Ste 1700, Fort Lauderdale, FL 33301

Phone(954) 309-3579

StyleBakery

CountyBroward County

Time zoneEastern Time

From city center1.3 mi south

About Desserts World

Desserts World serves Fort Lauderdale from 110 E Broward Blvd Ste 1700, 1.3 mi south of the Fort Lauderdale city center.

Fort Lauderdale has 81 places on our map that bake or sell fresh pastry, and this is one of them — about one per 2,354 people living in the city. Nearest alternative: Vicky Bakery Las Olas at 4 W Las Olas Blvd, 0.2 mi away.

We have not been able to confirm a full weekly schedule for Desserts World yet, so calling ahead at (954) 309-3579 is the safest bet. Bakeries often sell out of popular items by early afternoon.

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

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.
Jewish RyeA deli-style rye speckled with caraway seeds, with a thin crackly crust and a dense, slightly sour crumb suited to pastrami or Reuben sandwiches.

Cookies & Bars

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.
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.