Bravo Bakery – Mt Prospect, IL: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (847) 640-0111 to check today's hours. Know the hours? Send them to us.

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1758 W Algonquin Rd, Mt Prospect, IL 60056

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Address1758 W Algonquin Rd, Mt Prospect, IL 60056

Phone(847) 640-0111

StyleBakery

CountyCook County

Time zoneCentral Time

From city center2.8 mi southwest

About Bravo Bakery

You will find Bravo Bakery at 1758 W Algonquin Rd in Mt Prospect, roughly 2.8 mi from downtown Mt Prospect, heading southwest.

Mt Prospect has 9 places on our map that bake or sell fresh pastry, and this is one of them. Nearest alternative: La Florencia Bakery at 1839 W Algonquin Rd, 0.3 mi away.

We have not been able to confirm a full weekly schedule for Bravo Bakery yet, so calling ahead at (847) 640-0111 is the safest bet. Bakeries often sell out of popular items by early afternoon.

What to order

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

Full menu

Breakfast Pastries & Muffins

Blueberry MuffinA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.
Cinnamon RollYeasted dough spiraled with brown sugar and cinnamon, baked snug in a pan so the sides stay pillowy, then spread with cream cheese icing.
Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.
Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.

Breads & Rolls

Parker House RollsFolded dinner rolls with a feathery crumb and golden tops brushed with melted butter and flaky salt, a fixture on holiday tables.
Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
Sourdough BouleNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.
Honey Wheat Sandwich LoafA soft-crumbed pan loaf made with whole wheat flour and a touch of honey, sliceable for toast, lunchbox sandwiches, and grilled cheese.

Cookies & Bars

Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.
Black and White CookieA large, cakey drop cookie iced half in vanilla fondant and half in chocolate, a New York deli-counter staple with a lemony crumb.
Chocolate Chip CookieBrown-butter dough loaded with semisweet chocolate chunks, baked to crisp golden edges and a chewy center with a sprinkle of sea salt.
Oatmeal Raisin CookieA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.