Prairie Bread Kitchen – Oak Park, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (708) 445-1234 to check today's hours. Know the hours? Send them to us.

Tap for directions

103 N Marion St, Oak Park, IL 60301

Google Maps Apple Maps Waze Bing Maps

Address103 N Marion St, Oak Park, IL 60301

Phone(708) 445-1234

StyleArtisan bread bakery

CountyCook County

Time zoneCentral Time

From city center0.4 mi west

About Prairie Bread Kitchen

Prairie Bread Kitchen serves Oak Park from 103 N Marion St, roughly 0.4 mi from downtown Oak Park, heading west.

Our Oak Park directory counts 17 bakeries in total — about one per 3,115 people living in the city. If you want to compare, Sugar Fixe Patisserie sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Prairie Bread Kitchen yet, so calling ahead at (708) 445-1234 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in Oak Park	17
Nearest bakery	less than 0.1 mi

Suggest an edit

What to order

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

Full menu

Sourdough loaves

Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.
Kalamata olive sourdoughCountry sourdough studded with briny Kalamata olives and a hint of herbs; savory enough to eat with nothing but olive oil.
Jalapeño cheddar sourdoughSourdough folded with sharp cheddar cubes and diced jalapeño, so melted cheese pockets crisp against the crust.

French & Italian breads

BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.
Pain de campagneFrench country loaf blending white, whole wheat and rye flours for a rustic, slightly sour flavor and chewy crumb.

Enriched breads

Brioche loafRich French loaf made with plenty of butter and eggs, feathery and golden inside; excellent for French toast.
Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.
Japanese milk breadUltra-soft, fluffy sandwich loaf made with a cooked flour paste, staying moist and springy for days.
Cinnamon swirl loafSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.