The Ancestral Oven – Oak Lawn, IL: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (630) 222-8883 to check today's hours. Know the hours? Send them to us.

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4616 W 103rd St, Oak Lawn, IL 60453

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Address4616 W 103rd St, Oak Lawn, IL 60453

Phone(630) 222-8883

StyleBakery

CountyCook County

Time zoneCentral Time

From city center1.1 mi southeast

About The Ancestral Oven

Set at 4616 W 103rd St (60453), The Ancestral Oven is a bakery roughly 1.1 mi from downtown Oak Lawn, heading southeast.

Our Oak Lawn directory counts 9 bakeries in total — about one per 6,281 people living in the city. If you want to compare, The Great American Bagel sits 0.8 mi from here.

Hours were not published with this listing. Most bakerys in Oak Lawn open in the early morning, but phoning (630) 222-8883 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

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.
Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.

Breads & Rolls

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.
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.

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.