Tony's Bakery – Waukegan, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (847) 599-1590 to check today's hours. Know the hours? Send them to us.

Tap for directions

2010 Washington St, Waukegan, IL 60085

Google Maps Apple Maps Waze Bing Maps

Address2010 Washington St, Waukegan, IL 60085

Phone(847) 599-1590

StyleBakery

CountyLake County

Time zoneCentral Time

From city center0.7 mi south

About Tony's Bakery

You will find Tony's Bakery at 2010 Washington St in Waukegan, about 0.7 mi south of central Waukegan.

Waukegan has 16 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 5,603 residents. Nearest alternative: Rubi's Bakery at 1703 Washington St, 0.2 mi away.

Hours were not published with this listing. Most bakerys in Waukegan open in the early morning, but phoning (847) 599-1590 first is a good idea.

This is one of 7 locations of the same brand in our directory.

At a glance

Listed as	Bakery
Bakeries in Waukegan	16
Nearest bakery	0.2 mi
Brand locations	7

Suggest an edit

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

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.
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.

Cookies & Bars

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.
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.