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

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (773) 561-8919 to check today's hours. Know the hours? Send them to us.

Tap for directions

5348 N Clark St, Chicago, IL 60640

Google Maps Apple Maps Waze Bing Maps

Address5348 N Clark St, Chicago, IL 60640

NeighborhoodAndersonville

Phone(773) 561-8919

StyleBakery

CountyCook County

Time zoneCentral Time

From city center5.5 mi north

About Swedish Bakery

Swedish Bakery is a bakery at 5348 N Clark St, about 5.5 mi north of central Chicago in the Andersonville area.

Chicago has 805 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 3,381 residents. If you want to compare, defloured sits less than 0.1 mi from here.

Opening hours for Swedish Bakery are not verified in our data. A quick call to (773) 561-8919 before you go saves a wasted trip, especially on holidays.

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

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.
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.