Hi-Way Bakery – South Chicago Heights, IL: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (708) 754-3255 to check today's hours. Know the hours? Send them to us.

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2633 Chicago Rd, South Chicago Heights, IL 60411

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Address2633 Chicago Rd, South Chicago Heights, IL 60411

Phone(708) 754-3255

StyleBakery

CountyCook County

Time zoneCentral Time

From city center0.7 mi west

About Hi-Way Bakery

Hi-Way Bakery is a bakery at 2633 Chicago Rd, roughly 0.7 mi from downtown South Chicago Heights, heading west.

It is one of 2 bakeries and sweet shops we list in South Chicago Heights, roughly one for every 1,944 residents. If you want to compare, Elsa's Bakery sits 0.2 mi from here.

Hours were not published with this listing. Most bakerys in South Chicago Heights open in the early morning, but phoning (708) 754-3255 first is a good idea.

This is one of 10 locations of the same brand in our directory.

At a glance

Listed as	Bakery
Bakeries in South Chicago Heights	2
Nearest bakery	0.2 mi
Brand locations	10

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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

Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.
Morning Glory MuffinA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.
Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.
Blueberry MuffinA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.

Breads & Rolls

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.
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.

Cookies & Bars

Chocolate Chip CookieBrown-butter dough loaded with semisweet chocolate chunks, baked to crisp golden edges and a chewy center with a sprinkle of sea salt.
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.