Central Bakery – Chicago, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (773) 276-6667 to check today's hours. Know the hours? Send them to us.

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3911 W North Ave, Chicago, IL 60647

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Address3911 W North Ave, Chicago, IL 60647

Phone(773) 276-6667

StyleBakery

CountyCook County

Time zoneCentral Time

From city center2.7 mi west

About Central Bakery

Central Bakery serves Chicago from 3911 W North Ave, 2.7 mi west of the Chicago city center.

Our Chicago directory counts 805 bakeries in total — about one per 3,381 people living in the city. Nearest alternative: North Pulaski Fresh Market at 3850 West North Avenue, less than 0.1 mi away.

Hours were not published with this listing. Most bakerys in Chicago open in the early morning, but phoning (773) 276-6667 first is a good idea.

This is one of 8 locations of the same brand in our directory.

At a glance

Listed as	Bakery
Bakeries in Chicago	805
Nearest bakery	less than 0.1 mi
Brand locations	8

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What to order

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

Full menu

Breakfast Pastries & Muffins

Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.
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.

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

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.