Rosy's Bakery – Chicago, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (773) 376-1617 to check today's hours. Know the hours? Send them to us.

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3237 W 26th St, Chicago, IL 60623

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Address3237 W 26th St, Chicago, IL 60623

NeighborhoodSouth Lawndale

Phone(773) 376-1617

StyleBakery

CountyCook County

Time zoneCentral Time

From city center4.3 mi southwest

About Rosy's Bakery

Rosy's Bakery is a bakery at 3237 W 26th St, about 4.3 mi southwest of central Chicago in the South Lawndale area.

Our Chicago directory counts 805 bakeries in total, which works out to one bakery per 3,381 residents. Nearest alternative: CakeSolo at 3237 W 26th St, 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) 376-1617 first is a good idea.

The brand runs 5 locations we track across the country.

At a glance

Listed as	Bakery
Bakeries in Chicago	805
Nearest bakery	less than 0.1 mi
Brand locations	5

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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

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.
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.

Breads & Rolls

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.
ChallahBraided egg bread enriched with oil and a little honey, glazed for a lacquered shine; the crumb is fluffy, pull-apart, and faintly sweet.
Cinnamon Raisin SwirlA white pan loaf rolled with a ribbon of cinnamon sugar and plump raisins, made for thick slices of toast or French toast.

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.