The Baking Institute – Northbrook, IL: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (847) 272-5900 to check today's hours. Know the hours? Send them to us.

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1960 Raymond Dr, Northbrook, IL 60062

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Address1960 Raymond Dr, Northbrook, IL 60062

Phone(847) 272-5900

StyleBakery

CountyCook County

Time zoneCentral Time

From city center2.2 mi southeast

About The Baking Institute

The Baking Institute is a bakery at 1960 Raymond Dr, about 2.2 mi southeast of central Northbrook.

It is one of 16 bakeries and sweet shops we list in Northbrook — about one per 2,159 people living in the city. If you want to compare, Rawnut Cakes sits less than 0.1 mi from here.

Hours were not published with this listing. Most bakerys in Northbrook open in the early morning, but phoning (847) 272-5900 first is a good idea.

At a glance

Listed as	Bakery
Bakeries in Northbrook	16
Nearest bakery	less than 0.1 mi

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What to order

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

Full menu

Breakfast Pastries & Muffins

Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.
Morning Glory MuffinA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.
Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.
Blueberry MuffinA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.

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

SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.
Peanut Butter CookieA classic crosshatched cookie made with creamy peanut butter, sandy at the edges and fudgy in the middle, with a salty-sweet finish.
Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.
Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.