Acapulco Bakery Inc – Shorewood, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (815) 729-1737 to check today's hours. Know the hours? Send them to us.

Tap for directions

852 Sharp Dr, Shorewood, IL 60404

Google Maps Apple Maps Waze Bing Maps

Address852 Sharp Dr, Shorewood, IL 60404

Phone(815) 729-1737

StyleBakery

CountyWill County

Time zoneCentral Time

About Acapulco Bakery Inc

Acapulco Bakery Inc serves Shorewood from 852 Sharp Dr, right in the middle of Shorewood.

Shorewood has 5 places on our map that bake or sell fresh pastry, and this is one of them — about one per 3,704 people living in the city. If you want to compare, Nothing Bundt Cakes sits 0.4 mi from here.

Hours were not published with this listing. Most bakerys in Shorewood open in the early morning, but phoning (815) 729-1737 first is a good idea.

What to order

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

Full menu

Breakfast Pastries & Muffins

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.
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.

Breads & Rolls

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.
Jewish RyeA deli-style rye speckled with caraway seeds, with a thin crackly crust and a dense, slightly sour crumb suited to pastrami or Reuben sandwiches.
ChallahBraided egg bread enriched with oil and a little honey, glazed for a lacquered shine; the crumb is fluffy, pull-apart, and faintly sweet.
Cinnamon Raisin SwirlA white pan loaf rolled with a ribbon of cinnamon sugar and plump raisins, made for thick slices of toast or French toast.

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.