Panaderia Marzeya – Chicago, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (773) 374-7855 to check today's hours. Know the hours? Send them to us.

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8908 South Commercial Avenue, Chicago, IL 60617

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Address8908 South Commercial Avenue, Chicago, IL 60617

Phone(773) 374-7855

StyleMexican panadería

Time zoneCentral Time

From city center13 mi southeast

About Panaderia Marzeya

Panaderia Marzeya serves Chicago from 8908 South Commercial Avenue, about 13 mi southeast of central Chicago.

Our Chicago directory counts 805 bakeries in total, roughly one for every 3,381 residents. The closest neighbour on our map is Marzeya Bakery, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Panaderia Marzeya yet, so calling ahead at (773) 374-7855 is the safest bet. Bakeries often sell out of popular items by early afternoon.

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

MarranitoAlso called puerquito or cochinito: a pig-shaped soft gingerbread sweetened with piloncillo and molasses, cakey in texture with an earthy, mildly spiced flavor.
Ojo de BueyNamed for an ox eye, this pastry rings a disc of sponge cake with a coil of flaky puff pastry, offering two contrasting textures in one piece.
MantecadaA Mexican-style muffin baked in a red paper cup, with a fine, buttery crumb, a hint of vanilla or orange, and a sugared dome.
BigoteA twisted, mustache-shaped pastry made from laminated dough, brushed with egg and sprinkled with sugar for a crunchy, sweet shell.

Galletas y Polvorones

Galleta de GrajeaA round butter cookie edged in rainbow sprinkles, crisp around the rim and slightly tender in the middle, a favorite with children.
HojarascaA delicate cinnamon shortbread, traditionally made with lard, tossed in cinnamon sugar after baking; very crumbly with a warm, spiced aroma.
BesoTwo domed, cake-like halves joined with strawberry jam, then rolled in coconut or sugar to resemble a kiss; soft, sweet, and fruity.
CoyotaA thin, flaky disc from Sonora filled with melted piloncillo, offering a crisp shell and a molten, molasses-like brown-sugar center.

Empanadas y Rellenos

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.
Churro RellenoA ridged fried churro rolled in cinnamon sugar and filled with cajeta, chocolate, or cream, crunchy outside with a gooey center.