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

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (312) 733-5456 to check today's hours. Know the hours? Send them to us.

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1124 W Grand Ave, Chicago, IL 60642

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Address1124 W Grand Ave, Chicago, IL 60642

NeighborhoodWest Town

Phone(312) 733-5456

StyleBakery

CountyCook County

Time zoneCentral Time

From city center1.1 mi southeast

About D'amato's Bakery

You will find D'amato's Bakery at 1124 W Grand Ave in West Town, Chicago, about 1.1 mi southeast of central Chicago.

Chicago has 805 places on our map that bake or sell fresh pastry, and this is one of them — about one per 3,381 people living in the city. The closest neighbour on our map is Amy Beck Cake Design, 0.2 mi away.

We have not been able to confirm a full weekly schedule for D'amato's Bakery yet, so calling ahead at (312) 733-5456 is the safest bet. Bakeries often sell out of popular items by early afternoon.

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

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

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.