Panaderia El Sabor Ecuatoriano – Minneapolis, MN: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (612) 229-0162 to check today's hours. Know the hours? Send them to us.

Tap for directions

339 E Lake St, Minneapolis, MN 55408

Google Maps Apple Maps Waze Bing Maps

Address339 E Lake St, Minneapolis, MN 55408

Phone(612) 229-0162

StyleMexican panadería

CountyHennepin County

Time zoneCentral Time

From city center0.5 mi south

About Panaderia El Sabor Ecuatoriano

Panaderia El Sabor Ecuatoriano is a Mexican panadería at 339 E Lake St, 0.5 mi south of the Minneapolis city center.

Minneapolis has 124 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 3,456 residents. Nearest alternative: El Guanaco Bakery at 501 East Lake Street, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Panaderia El Sabor Ecuatoriano yet, so calling ahead at (612) 229-0162 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Mexican panadería
Bakeries in Minneapolis	124
Nearest bakery	less than 0.1 mi

Suggest an edit

What to order

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

Full menu

Pan Dulce

BigoteA twisted, mustache-shaped pastry made from laminated dough, brushed with egg and sprinkled with sugar for a crunchy, sweet shell.
ElotePan dulce shaped like an ear of corn, with a sugar topping scored into kernels over a soft, lightly sweet bread base.
ConchaA soft, brioche-like bun topped with a crumbly sugar crust scored into a seashell pattern, sold in vanilla, chocolate, and pink strawberry versions.
CuernoA crescent-shaped sweet roll, somewhere between bread and croissant, with a tender crumb and a sugar-dusted or glazed top.

Galletas y Polvorones

Polvorón TricolorA thick shortbread cookie striped pink, white, and yellow or chocolate, with a sandy texture that dissolves into a vanilla-sweet finish.
Galleta de GrajeaA round butter cookie edged in rainbow sprinkles, crisp around the rim and slightly tender in the middle, a favorite with children.
HojarascaA delicate cinnamon shortbread, traditionally made with lard, tossed in cinnamon sugar after baking; very crumbly with a warm, spiced aroma.
BesoTwo domed, cake-like halves joined with strawberry jam, then rolled in coconut or sugar to resemble a kiss; soft, sweet, and fruity.

Empanadas y Rellenos

Empanada de CremaA tender turnover holding a vanilla pastry cream filling, dusted with sugar; mild, creamy, and popular with kids.
Churro RellenoA ridged fried churro rolled in cinnamon sugar and filled with cajeta, chocolate, or cream, crunchy outside with a gooey center.
Empanada de CalabazaA half-moon turnover filled with spiced pumpkin cooked down with piloncillo and cinnamon, with a tender, slightly flaky crust.
Empanada de PiñaA sugar-crusted turnover packed with sticky pineapple jam, its soft pastry shell giving way to a bright tropical bite.