Pepperidge Farm – Chantilly, VA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (703) 263-0935 to check today's hours. Know the hours? Send them to us.

Tap for directions

14917 Bogle Dr, Chantilly, VA 20151

Google Maps Apple Maps Waze Bing Maps

Address14917 Bogle Dr, Chantilly, VA 20151

Phone(703) 263-0935

StyleBakery

CountyFairfax County

Time zoneEastern Time

From city center0.8 mi west

About Pepperidge Farm

You will find Pepperidge Farm at 14917 Bogle Dr in Chantilly, 0.8 mi west of the Chantilly city center.

Our Chantilly directory counts 27 bakeries in total. Nearest alternative: Wildflour Caterers at 4500 Southgate Pl Ste 150, 0.4 mi away.

Opening hours for Pepperidge Farm are not verified in our data. A quick call to (703) 263-0935 before you go saves a wasted trip, especially on holidays.

The brand runs 56 locations we track across the country.

At a glance

Listed as	Bakery
Bakeries in Chantilly	27
Nearest bakery	0.4 mi
Brand locations	56

Suggest an edit

What to order

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

Full menu

Breakfast Pastries & Muffins

Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.
Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.
Morning Glory MuffinA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.
Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.

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

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.
Oatmeal Raisin CookieA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.