By the Dozen Bakery – Machesney Park, IL: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (815) 636-0668 to check today's hours. Know the hours? Send them to us.

Tap for directions

8324 N 2nd St, Machesney Park, IL 61115

Google Maps Apple Maps Waze Bing Maps

Address8324 N 2nd St, Machesney Park, IL 61115

Phone(815) 636-0668

StyleBakery

CountyWinnebago County

Time zoneCentral Time

From city center0.5 mi west

About By the Dozen Bakery

By the Dozen Bakery is a bakery at 8324 N 2nd St, roughly 0.5 mi from downtown Machesney Park, heading west.

It is one of 3 bakeries and sweet shops we list in Machesney Park — about one per 7,613 people living in the city. If you want to compare, Mac Brothers Cheesecakes sits 0.6 mi from here.

We have not been able to confirm a full weekly schedule for By the Dozen Bakery yet, so calling ahead at (815) 636-0668 is the safest bet. Bakeries often sell out of popular items by early afternoon.

What to order

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

Full menu

Breakfast Pastries & Muffins

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.
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.

Breads & Rolls

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.
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.

Cookies & Bars

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.
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.