East Coast Chimney Cakes – North Charleston, SC: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (843) 603-0564 to check today's hours. Know the hours? Send them to us.

Tap for directions

3555 Dorchester Rd, North Charleston, SC 29405

Google Maps Apple Maps Waze Bing Maps

Address3555 Dorchester Rd, North Charleston, SC 29405

Phone(843) 603-0564

StyleFrench bakery

CountyCharleston County

Time zoneEastern Time

From city center3.2 mi southeast

About East Coast Chimney Cakes

East Coast Chimney Cakes serves North Charleston from 3555 Dorchester Rd, about 3.2 mi southeast of central North Charleston. You will also find it under cake shops in our directory.

It is one of 25 bakeries and sweet shops we list in North Charleston, which works out to one bakery per 5,040 residents. Nearest alternative: Cakes by Kasarda at 3414 Rivers Ave, 0.5 mi away.

Opening hours for East Coast Chimney Cakes are not verified in our data. A quick call to (843) 603-0564 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Cake shop and French bakery
Bakeries in North Charleston	25
Nearest bakery	0.5 mi

Suggest an edit

What to order

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

Full menu

Viennoiserie

Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.
Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
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.

Pain

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
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.

Pâtisserie

Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
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.