Swiss Maid Bakery – Harvard, IL: Hours, Menu & Directions

Opening hours

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104 E Brainard St, Harvard, IL 60033

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Address104 E Brainard St, Harvard, IL 60033

Phone(815) 943-7282

StyleGerman bakery

CountyMcHenry County

Time zoneCentral Time

About Swiss Maid Bakery

Swiss Maid Bakery is a German bakery at 104 E Brainard St, in the heart of Harvard.

Our Harvard directory counts 8 bakeries in total, roughly one for every 1,176 residents. Nearest alternative: By The Dozen Bakery at 104 E Brainard St, less than 0.1 mi away.

Opening hours for Swiss Maid Bakery are not verified in our data. A quick call to (815) 943-7282 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	German bakery
Bakeries in Harvard	8
Nearest bakery	less than 0.1 mi

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What to order

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

Full menu

Breads

DinkelbrotSpelt bread with a lighter, slightly sweet flavor and soft crumb, often scattered with rolled oats or flaxseed.
PumpernickelWestphalian-style black rye loaf, steamed for many hours until deeply dark, dense and naturally sweet with molasses notes.
RoggenbrotHearty rye loaf with a thick crust and moist, tangy sourdough crumb that slices thin for open-faced sandwiches.
VollkornbrotHeavy whole-grain rye bread packed with cracked kernels and seeds, baked slowly in a pan for a dark, compact, earthy slice.

Pretzels & Rolls

MohnbrötchenCrisp wheat rolls covered in blue poppy seeds, giving a nutty, slightly peppery bite to a breakfast spread.
KürbiskernbrötchenWhole-grain rolls topped and filled with green pumpkin seeds for a rich, toasted flavor and hearty texture.
Laugenstange mit KäseLong pretzel-dough stick topped with melted, browned cheese, with a salty chewy crust that suits a midday snack.
BrezelLye-dipped Bavarian pretzel with a glossy mahogany skin, chewy thick belly, crisp thin arms and a scattering of coarse salt.

Cakes & Kuchen

Frankfurter KranzRing-shaped butter cake layered with buttercream and red jam, coated all over in crunchy hazelnut brittle crumbs.
ZwetschgenkuchenLate-summer sheet cake lined with rows of halved Italian plums baked into soft yeast dough, often finished with streusel.
BienenstichBee sting cake of yeasted dough topped with honey-caramelized almonds and filled with a thick layer of vanilla custard cream.
Schwarzwälder KirschtorteBlack Forest cake of chocolate sponge soaked in kirsch, layered with whipped cream and sour cherries, finished with chocolate shavings.