Pepperidge Farm – Naperville, IL: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (630) 355-5230 to check today's hours. Know the hours? Send them to us.

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123 Ambassador Dr Ste 123, Naperville, IL 60540

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Address123 Ambassador Dr Ste 123, Naperville, IL 60540

Phone(630) 355-5230

StyleBakery

CountyDuPage County

Time zoneCentral Time

From city center1.9 mi west

About Pepperidge Farm

Set at 123 Ambassador Dr Ste 123 (60540), Pepperidge Farm is a bakery roughly 1.9 mi from downtown Naperville, heading west.

It is one of 50 bakeries and sweet shops we list in Naperville — about one per 3,062 people living in the city. If you want to compare, Fiene's Bakery sits 0.8 mi from here.

We have not been able to confirm a full weekly schedule for Pepperidge Farm yet, so calling ahead at (630) 355-5230 is the safest bet. Bakeries often sell out of popular items by early afternoon.

This is one of 56 locations of the same brand in our directory.

At a glance

Listed as	Bakery
Bakeries in Naperville	50
Nearest bakery	0.8 mi
Brand locations	56

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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

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.
ChallahBraided egg bread enriched with oil and a little honey, glazed for a lacquered shine; the crumb is fluffy, pull-apart, and faintly sweet.

Cookies & Bars

Oatmeal Raisin CookieA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.
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.