Cafe Cebu – Naperville, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (331) 472-4975 to check today's hours. Know the hours? Send them to us.

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790 Royal Saint George Dr, Naperville, IL 60563

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Address790 Royal Saint George Dr, Naperville, IL 60563

Phone(331) 472-4975

StyleFrench bakery

CountyDuPage County

Time zoneCentral Time

From city center0.8 mi north

About Cafe Cebu

Set at 790 Royal Saint George Dr (60563), Cafe Cebu is a French bakery about 0.8 mi north of central Naperville. You will also find it under bakery cafés and cake shops in our directory.

Naperville has 50 places on our map that bake or sell fresh pastry, and this is one of them — about one per 3,062 people living in the city. The closest neighbour on our map is DeEtta's Bakery, 0.5 mi away.

Hours were not published with this listing. Most French bakerys in Naperville open in the early morning, but phoning (331) 472-4975 first is a good idea.

At a glance

Listed as	Bakery café, Cake shop, and French bakery
Bakeries in Naperville	50
Nearest bakery	0.5 mi

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What to order

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

Full menu

Viennoiserie

Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.
Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.

Pain

FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.

Pâtisserie

Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.