Chickadee Bread – New York, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (347) 365-7254 to check today's hours. Know the hours? Send them to us.

Tap for directions

539 Rogers Ave, New York, NY 11225

Google Maps Apple Maps Waze Bing Maps

Address539 Rogers Ave, New York, NY 11225

Phone(347) 365-7254

StyleArtisan bread bakery

CountyKings County

Time zoneEastern Time

From city center5.9 mi south

About Chickadee Bread

Set at 539 Rogers Ave (11225), Chickadee Bread is an artisan bread bakery about 5.9 mi south of central New York.

New York has 1,497 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 5,663 residents. The closest neighbour on our map is Crust Baker, 0.2 mi away.

Hours were not published with this listing. Most artisan bread bakerys in New York open in the early morning, but phoning (347) 365-7254 first is a good idea.

At a glance

Listed as	Artisan bread bakery
Bakeries in New York	1,497
Nearest bakery	0.2 mi

Suggest an edit

What to order

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

Full menu

Sourdough loaves

Whole wheat sourdoughSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.
Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.
Kalamata olive sourdoughCountry sourdough studded with briny Kalamata olives and a hint of herbs; savory enough to eat with nothing but olive oil.

French & Italian breads

BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.
Pain de campagneFrench country loaf blending white, whole wheat and rye flours for a rustic, slightly sour flavor and chewy crumb.

Enriched breads

Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.
Japanese milk breadUltra-soft, fluffy sandwich loaf made with a cooked flour paste, staying moist and springy for days.
Cinnamon swirl loafSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.
Chocolate babkaTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.