La Baguette – Chicago, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (773) 267-0395 to check today's hours. Know the hours? Send them to us.

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4734 N Kedzie Ave, Chicago, IL 60625

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Address4734 N Kedzie Ave, Chicago, IL 60625

NeighborhoodAlbany Park

Phone(773) 267-0395

StyleFrench bakery

CountyCook County

Time zoneCentral Time

From city center5.0 mi north

About La Baguette

La Baguette serves Chicago from 4734 N Kedzie Ave, roughly 5.0 mi from downtown Chicago, heading north.

Chicago has 805 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 3,381 residents. Nearest alternative: Qamaria Yemeni Coffee at 4728 N Kedzie Ave, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Chicago open in the early morning, but phoning (773) 267-0395 first is a good idea.

The brand runs 22 locations we track across the country.

At a glance

Listed as	French bakery
Bakeries in Chicago	805
Nearest bakery	less than 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

Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.
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

Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.
Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.

Pâtisserie

Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.