Le Flour – Chicago, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (773) 631-1400 to check today's hours. Know the hours? Send them to us.

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6701 N Olmsted Ave, Chicago, IL 60631

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Address6701 N Olmsted Ave, Chicago, IL 60631

Phone(773) 631-1400

StyleArtisan bread bakery

CountyCook County

Time zoneCentral Time

From city center10 mi northwest

About Le Flour

Le Flour is an artisan bread bakery at 6701 N Olmsted Ave, roughly 10 mi from downtown Chicago, heading northwest.

It is one of 805 bakeries and sweet shops we list in Chicago — about one per 3,381 people living in the city. If you want to compare, Cuisine De France sits 0.4 mi from here.

Opening hours for Le Flour are not verified in our data. A quick call to (773) 631-1400 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Artisan bread bakery
Bakeries in Chicago	805
Nearest bakery	0.4 mi

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What to order

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

Full menu

Sourdough loaves

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.
Cranberry walnut sourdoughSourdough studded with tart dried cranberries and toasted walnuts; a fruity, nutty loaf for cheese boards and toast.

French & Italian breads

ÉpiBaguette dough snipped into a wheat-stalk shape so each section tears off as a crusty individual roll.
FougasseLeaf-shaped Provençal flatbread with cut-out openings, often flavored with herbs or olives, crusty all over.
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.

Enriched breads

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.
Chocolate babkaTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.