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

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (331) 201-2402 to check today's hours. Know the hours? Send them to us.

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1573 N Milwaukee Ave, Chicago, IL 60622

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Address1573 N Milwaukee Ave, Chicago, IL 60622

NeighborhoodWest Town

Phone(331) 201-2402

StyleFrench bakery

CountyCook County

Time zoneCentral Time

From city center0.7 mi north

About Chip City

Chip City is a French bakery at 1573 N Milwaukee Ave, 0.7 mi north of the Chicago city center in the West Town area. You will also find it under cake shops in our directory.

Our Chicago directory counts 805 bakeries in total — about one per 3,381 people living in the city. Nearest alternative: Glazed and Infused at 1576 N Milwaukee Ave, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Chip City yet, so calling ahead at (331) 201-2402 is the safest bet. Bakeries often sell out of popular items by early afternoon.

This is one of 44 locations of the same brand in our directory.

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

Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
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.

Pain

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.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.

Pâtisserie

Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.