Fat Peach Bakeshop picks Hyde Park as its second Chicago stop

Fat Peach Bakeshop held a soft opening on Friday at 1613 E. 53rd St. in Hyde Park. This marks the first expansion for the bakery, which opened its original location in Bridgeport two years ago. The owners plan a full public launch next week.

The new shop features a menu that is still being finalized. It will include items from the Bridgeport location, such as a guava custard danish and a cinnamon roll with raspberry glaze and espresso cream cheese frosting. A breakfast pastry containing hashbrowns, ham, cheese, and ketchup is also on the list.

Kerrie Breuer, co-owner and professional cake decorator, said the team chose Hyde Park because they felt the South Side was underrated. "This was a natural place for us," Breuer said. "A small storefront works for our purposes, and it just felt like pieces were falling into place."

Breuer and her partner, David Castillo, opened the first Fat Peach location at 2907 S. Archer Ave. in August 2024. They took over the space about seven months after the previous tenant, Bridgeport Bakery, closed after 50 years of business. Castillo previously noted that the shop draws inspiration from bakeries in Mexico City and Oaxaca.

The initial opening date was Thursday, but a driver swerved into Castillo's car while he was making a delivery. The collision did not injure Castillo, but it ruined the day's pastry supply. Despite the setback, Breuer said many people visited the storefront that day, including customers from the Bridgeport neighborhood.

The Hyde Park shop will operate from 8 a.m. to 3 p.m. from Friday through Sunday for its first week. Regular hours will be determined later. The interior design will mirror the Bridgeport location, featuring a signature peach color and greenery.

Breuer described the move as a new venture for the couple, who have never opened a second location. "We're just trying to figure things out, make tweaks along the way and make sure our systems are running efficiently," she said. Fat Peach was nominated this year for a Jean Banchet Award in the Pastry Program of the Year category.