Eat More Bread – Chicago, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (773) 966-6549 to check today's hours. Know the hours? Send them to us.

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621 E 67th St, Chicago, IL 60637

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Address621 E 67th St, Chicago, IL 60637

Phone(773) 966-6549

StyleArtisan bread bakery

CountyCook County

Time zoneCentral Time

From city center9.4 mi south

About Eat More Bread

You will find Eat More Bread at 621 E 67th St in Chicago, about 9.4 mi south of central Chicago.

It is one of 805 bakeries and sweet shops we list in Chicago — about one per 3,381 people living in the city. The closest neighbour on our map is AmazCakes, 0.5 mi away.

Opening hours for Eat More Bread are not verified in our data. A quick call to (773) 966-6549 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Artisan bread bakery
Bakeries in Chicago	805
Nearest bakery	0.5 mi

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What to order

Typical items at an artisan bread bakery like this one — the bakery's own selection may differ.

Full menu

Sourdough loaves

Country sourdoughLong-fermented loaf of wheat flour, water, salt and wild starter, with a crackling crust and open, glossy, mildly tangy crumb.
Whole wheat sourdoughSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.
Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.

French & Italian breads

BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.
Pain de campagneFrench country loaf blending white, whole wheat and rye flours for a rustic, slightly sour flavor and chewy crumb.

Enriched breads

Chocolate babkaTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.
PanettoneTall Italian holiday bread with candied orange, lemon peel and raisins, naturally leavened for a light, airy texture.
Brioche loafRich French loaf made with plenty of butter and eggs, feathery and golden inside; excellent for French toast.
Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.