La Chapina Bakery – Forest Park, GA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (678) 851-6482 to check today's hours. Know the hours? Send them to us.

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4095 Jonesboro Rd Ste E, Forest Park, GA 30297

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Address4095 Jonesboro Rd Ste E, Forest Park, GA 30297

Phone(678) 851-6482

StyleBakery

CountyClayton County

Time zoneEastern Time

From city center1.2 mi north

About La Chapina Bakery

La Chapina Bakery serves Forest Park from 4095 Jonesboro Rd Ste E, about 1.2 mi north of central Forest Park.

Forest Park has 11 places on our map that bake or sell fresh pastry, and this is one of them — about one per 1,755 people living in the city. Nearest alternative: Th3 Sw33t Spot Chicago at 4140 Jonesboro Rd, less than 0.1 mi away.

Hours were not published with this listing. Most bakerys in Forest Park open in the early morning, but phoning (678) 851-6482 first is a good idea.

At a glance

Listed as	Bakery
Bakeries in Forest Park	11
Nearest bakery	less than 0.1 mi

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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

Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.
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.

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

Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.
Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.
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.