Los Andes Bakery – Newark, NJ: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (973) 482-3040 to check today's hours. Know the hours? Send them to us.

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71 Mount Prospect Ave, Newark, NJ 07104

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Address71 Mount Prospect Ave, Newark, NJ 07104

Phone(973) 482-3040

StyleBakery

CountyEssex County

Time zoneEastern Time

From city center1.8 mi north

About Los Andes Bakery

Los Andes Bakery serves Newark from 71 Mount Prospect Ave, about 1.8 mi north of central Newark.

Newark has 70 places on our map that bake or sell fresh pastry, and this is one of them — about one per 4,533 people living in the city. The closest neighbour on our map is Kinara Bakery Mix, less than 0.1 mi away.

Opening hours for Los Andes Bakery are not verified in our data. A quick call to (973) 482-3040 before you go saves a wasted trip, especially on holidays.

The brand runs 5 locations we track across the country.

At a glance

Listed as	Bakery
Bakeries in Newark	70
Nearest bakery	less than 0.1 mi
Brand locations	5

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What to order

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

Full menu

Breakfast Pastries & Muffins

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.
Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.
Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.

Breads & Rolls

Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
Sourdough BouleNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.
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.

Cookies & Bars

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.
SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.