Panaderia Del Refugio – Chicago, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (312) 738-0128 to check today's hours. Know the hours? Send them to us.

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1339 West 18th Street, Chicago, IL 60608

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Address1339 West 18th Street, Chicago, IL 60608

Phone(312) 738-0128

StyleMexican panadería

Time zoneCentral Time

From city center3.0 mi south

About Panaderia Del Refugio

Panaderia Del Refugio is a Mexican panadería at 1339 West 18th Street, roughly 3.0 mi from downtown Chicago, heading south.

Chicago has 805 places on our map that bake or sell fresh pastry, and this is one of them — about one per 3,381 people living in the city. Nearest alternative: Azteca Bakery Llc at 1339 W 18th St, less than 0.1 mi away.

Hours were not published with this listing. Most Mexican panaderías in Chicago open in the early morning, but phoning (312) 738-0128 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

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.
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.

Galletas y Polvorones

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.
CortadilloSheet cake cut into squares and spread with bright pink sugar frosting and sprinkles, moist and simple with a vanilla flavor.

Empanadas y Rellenos

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.
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.