Chip City – Flushing, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (347) 348-0355 to check today's hours. Know the hours? Send them to us.

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133-33 39th Ave Unit g5, Flushing, NY 11354

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Address133-33 39th Ave Unit g5, Flushing, NY 11354

Phone(347) 348-0355

StyleFrench bakery

CountyQueens County

Time zoneEastern Time

From city center0.3 mi west

About Chip City

You will find Chip City at 133-33 39th Ave Unit g5 in Flushing, 0.3 mi west of the Flushing city center. Besides being a French bakery, it is also listed as cake shop.

Flushing has 67 places on our map that bake or sell fresh pastry, and this is one of them. Nearest alternative: 85°C Bakery Cafe - Flushing at 133-33 39th Ave Unit g2, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Chip City yet, so calling ahead at (347) 348-0355 is the safest bet. Bakeries often sell out of popular items by early afternoon.

This is one of 44 locations of the same brand in our directory.

At a glance

Listed as	Cake shop and French bakery
Bakeries in Flushing	67
Nearest bakery	less than 0.1 mi
Brand locations	44

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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

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 aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.

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

OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
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.