Doña Concha Bakery – Joliet, IL: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (815) 727-5780 to check today's hours. Know the hours? Send them to us.

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605 E Jackson St, Joliet, IL 60432

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Address605 E Jackson St, Joliet, IL 60432

Phone(815) 727-5780

StyleMexican panadería

CountyWill County

Time zoneCentral Time

From city center0.8 mi east

About Doña Concha Bakery

Doña Concha Bakery serves Joliet from 605 E Jackson St, 0.8 mi east of the Joliet city center.

Joliet has 19 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 7,991 residents. If you want to compare, Lupita's Joliet Bakery sits 0.3 mi from here.

Opening hours for Doña Concha Bakery are not verified in our data. A quick call to (815) 727-5780 before you go saves a wasted trip, especially on holidays.

What to order

Typical items at a Mexican panadería like this one — the bakery's own selection may differ.

Full menu

Pan Dulce

Ojo de BueyNamed for an ox eye, this pastry rings a disc of sponge cake with a coil of flaky puff pastry, offering two contrasting textures in one piece.
MantecadaA Mexican-style muffin baked in a red paper cup, with a fine, buttery crumb, a hint of vanilla or orange, and a sugared dome.
BigoteA twisted, mustache-shaped pastry made from laminated dough, brushed with egg and sprinkled with sugar for a crunchy, sweet shell.
ElotePan dulce shaped like an ear of corn, with a sugar topping scored into kernels over a soft, lightly sweet bread base.

Galletas y Polvorones

Polvorón de NuezMexican wedding cookies made with ground pecans, baked into small balls and rolled in powdered sugar for a soft, nutty crumble.
Polvorón TricolorA thick shortbread cookie striped pink, white, and yellow or chocolate, with a sandy texture that dissolves into a vanilla-sweet finish.
Galleta de GrajeaA round butter cookie edged in rainbow sprinkles, crisp around the rim and slightly tender in the middle, a favorite with children.
HojarascaA delicate cinnamon shortbread, traditionally made with lard, tossed in cinnamon sugar after baking; very crumbly with a warm, spiced aroma.

Empanadas y Rellenos

Churro RellenoA ridged fried churro rolled in cinnamon sugar and filled with cajeta, chocolate, or cream, crunchy outside with a gooey center.
Empanada de CalabazaA half-moon turnover filled with spiced pumpkin cooked down with piloncillo and cinnamon, with a tender, slightly flaky crust.
Empanada de PiñaA sugar-crusted turnover packed with sticky pineapple jam, its soft pastry shell giving way to a bright tropical bite.
Empanada de CamoteFilled with smooth sweet potato purée scented with cinnamon, this turnover is mellow and earthy, with a sugar-sprinkled crust.