Pastelería Aure – Chicago, IL: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (708) 551-4834 to check today's hours. Know the hours? Send them to us.

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4436 W Fullerton Ave e, Chicago, IL 60639

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Address4436 W Fullerton Ave e, Chicago, IL 60639

Phone(708) 551-4834

StyleLatin pastelería

CountyCook County

Time zoneCentral Time

From city center3.7 mi northwest

About Pastelería Aure

Set at 4436 W Fullerton Ave e (60639), Pastelería Aure is a Latin pastelería roughly 3.7 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, Bakery Chef sits less than 0.1 mi from here.

Hours were not published with this listing. Most Latin pastelerías in Chicago open in the early morning, but phoning (708) 551-4834 first is a good idea.

At a glance

Listed as	Latin pastelería
Bakeries in Chicago	805
Nearest bakery	less than 0.1 mi

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What to order

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

Full menu

Pasteles de Celebración

Pastel de PiñaLight vanilla sponge filled with crushed pineapple and whipped cream, decorated with pineapple rings and maraschino cherries; fruity and airy.
Pastel de DuraznoLayers of chiffon cake brushed with syrup and filled with peach slices and Chantilly cream, a fixture at Mexican family parties.
Pastel de Mil HojasStacked sheets of crisp puff pastry sandwiched with dulce de leche or pastry cream, topped with powdered sugar or meringue.
Selva NegraA Latin-style black forest cake of chocolate sponge, cherry filling, and whipped cream, finished with chocolate shavings and cherries.

Rebanadas y Postres Individuales

Quesadilla SalvadoreñaA Salvadoran sweet pound cake made with rice flour, hard cheese, and sour cream, topped with sesame seeds; dense and faintly salty.
PiononoA thin sponge rolled around dulce de leche or guava filling and dusted with sugar, sliced into spirals with a caramel or fruity center.
Brazo GitanoA Spanish-heritage jelly roll filled with pastry cream, guava, or cream cheese, sliced to show off its pinwheel.
Flan de CocoA dense, silky custard made with coconut milk and shredded coconut, set in amber caramel and served chilled.

Dulces y Galletas

CocadasRustic coconut candies cooked with sugar and milk until golden, firm at the edges and chewy at the core.
Polvorones de CanelaCrumbly cinnamon shortbread rounds dusted in cinnamon sugar, a staple of party favor bags and coffee trays.
AlfajoresTwo tender cornstarch shortbread cookies sandwiching dulce de leche, edges rolled in shredded coconut; crumbly and caramel-rich.
Besitos de CocoPuerto Rican coconut kisses: small mounds of shredded coconut and brown sugar baked until toasty outside and chewy inside.