Chip City – Chicago, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (312) 547-1142 to check today's hours. Know the hours? Send them to us.

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637 W Diversey Pkwy, Chicago, IL 60614

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Address637 W Diversey Pkwy, Chicago, IL 60614

NeighborhoodLake View

Phone(312) 547-1142

StyleFrench bakery

CountyCook County

Time zoneCentral Time

From city center2.7 mi northeast

About Chip City

Set at 637 W Diversey Pkwy (60614), Chip City is a French bakery roughly 2.7 mi from downtown Chicago, heading northeast. You will also find it under cake shops in our directory.

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. The closest neighbour on our map is Stan's Donuts and Coffee, 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 (312) 547-1142 first is a good idea.

The brand runs 44 locations we track across the country.

At a glance

Listed as	Cake shop and French bakery
Bakeries in Chicago	805
Nearest bakery	less than 0.1 mi
Brand locations	44

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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

Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.
Pain aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
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.

Pain

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.

Pâtisserie

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.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.