La Concha Bakery – Chicago, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (773) 306-1456 to check today's hours. Know the hours? Send them to us.

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5610 W 63rd St, Chicago, IL 60638

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Address5610 W 63rd St, Chicago, IL 60638

Phone(773) 306-1456

StyleMexican panadería

CountyCook County

Time zoneCentral Time

From city center9.6 mi southwest

About La Concha Bakery

La Concha Bakery is a Mexican panadería at 5610 W 63rd St, 9.6 mi southwest of the Chicago city center.

It is one of 805 bakeries and sweet shops we list in Chicago — about one per 3,381 people living in the city. If you want to compare, La Petite Pastry sits less than 0.1 mi from here.

Hours were not published with this listing. Most Mexican panaderías in Chicago open in the early morning, but phoning (773) 306-1456 first is a good idea.

At a glance

Listed as	Mexican panadería
Bakeries in Chicago	805
Nearest bakery	less than 0.1 mi

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What to order

Typical items at a Mexican panadería like this one — the bakery's own selection may differ.

Full menu

Pan Dulce

ElotePan dulce shaped like an ear of corn, with a sugar topping scored into kernels over a soft, lightly sweet bread base.
ConchaA soft, brioche-like bun topped with a crumbly sugar crust scored into a seashell pattern, sold in vanilla, chocolate, and pink strawberry versions.
CuernoA crescent-shaped sweet roll, somewhere between bread and croissant, with a tender crumb and a sugar-dusted or glazed top.
OrejaPalmier-style puff pastry rolled in sugar and baked into ear-shaped spirals that caramelize into crisp, glassy, buttery layers.

Galletas y Polvorones

CoyotaA thin, flaky disc from Sonora filled with melted piloncillo, offering a crisp shell and a molten, molasses-like brown-sugar center.
CortadilloSheet cake cut into squares and spread with bright pink sugar frosting and sprinkles, moist and simple with a vanilla flavor.
Polvorón de NuezMexican wedding cookies made with ground pecans, baked into small balls and rolled in powdered sugar for a soft, nutty crumble.
Polvorón TricolorA thick shortbread cookie striped pink, white, and yellow or chocolate, with a sandy texture that dissolves into a vanilla-sweet finish.

Empanadas y Rellenos

Empanada de CalabazaA half-moon turnover filled with spiced pumpkin cooked down with piloncillo and cinnamon, with a tender, slightly flaky crust.
Empanada de PiñaA sugar-crusted turnover packed with sticky pineapple jam, its soft pastry shell giving way to a bright tropical bite.
Empanada de CamoteFilled with smooth sweet potato purée scented with cinnamon, this turnover is mellow and earthy, with a sugar-sprinkled crust.
Empanada de CremaA tender turnover holding a vanilla pastry cream filling, dusted with sugar; mild, creamy, and popular with kids.