La Baguette Bakery – Melrose Park, IL: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (708) 344-4999 to check today's hours. Know the hours? Send them to us.

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2320 W Lake St, Melrose Park, IL 60160

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Address2320 W Lake St, Melrose Park, IL 60160

Phone(708) 344-4999

StyleFrench bakery

CountyCook County

Time zoneCentral Time

From city center0.9 mi south

About La Baguette Bakery

Set at 2320 W Lake St (60160), La Baguette Bakery is a French bakery about 0.9 mi south of central Melrose Park.

Our Melrose Park directory counts 8 bakeries in total — about one per 3,000 people living in the city. The closest neighbour on our map is Scudiero's Italian Bakery & Deli, 0.1 mi away.

Opening hours for La Baguette Bakery are not verified in our data. A quick call to (708) 344-4999 before you go saves a wasted trip, especially on holidays.

This is one of 22 locations of the same brand in our directory.

At a glance

Listed as	French bakery
Bakeries in Melrose Park	8
Nearest bakery	0.1 mi
Brand locations	22

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What to order

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

Full menu

Viennoiserie

Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.
Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.

Pain

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.

Pâtisserie

Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.