Angelica's Bakery – Hazel Crest, IL: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (708) 206-0970 to check today's hours. Know the hours? Send them to us.

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17535 Kedzie Ave, Hazel Crest, IL 60429

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Address17535 Kedzie Ave, Hazel Crest, IL 60429

Phone(708) 206-0970

StyleBakery

CountyCook County

Time zoneCentral Time

From city center1.8 mi southwest

About Angelica's Bakery

Angelica's Bakery serves Hazel Crest from 17535 Kedzie Ave, roughly 1.8 mi from downtown Hazel Crest, heading southwest.

It is one of 2 bakeries and sweet shops we list in Hazel Crest, roughly one for every 6,518 residents. Nearest alternative: The Great American Bagel at 3003 183rd St, 1.0 mi away.

Hours were not published with this listing. Most bakerys in Hazel Crest open in the early morning, but phoning (708) 206-0970 first is a good idea.

What to order

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

Full menu

Breakfast Pastries & Muffins

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.
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.

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

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.
SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.