Dolce And Biscotti Fine Italian Bakery

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (518) 280-6173 to check today's hours. Know the hours? Send them to us.

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1758 Us-9, Clifton Park, NY 12065

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Address1758 Us-9, Clifton Park, NY 12065

Phone(518) 280-6173

StyleItalian bakery

CountySaratoga County

Time zoneEastern Time

From city center0.8 mi north

About Dolce And Biscotti Fine Italian Bakery

Set at 1758 Us-9 (12065), Dolce And Biscotti Fine Italian Bakery is an Italian bakery roughly 0.8 mi from downtown Clifton Park, heading north.

Our Clifton Park directory counts 4 bakeries in total, roughly one for every 9,475 residents. If you want to compare, The Cookie Factory sits 0.6 mi from here.

Opening hours for Dolce And Biscotti Fine Italian Bakery are not verified in our data. A quick call to (518) 280-6173 before you go saves a wasted trip, especially on holidays.

What to order

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

Full menu

Pastries

CannoliCrisp fried pastry tubes piped with sweetened ricotta cream, often studded with chocolate chips and finished with pistachio or candied orange at the ends.
SfogliatelleShell-shaped Neapolitan pastry with dozens of crackling, flaky layers wrapped around a semolina and ricotta filling scented with orange peel and cinnamon.
Lobster TailAn oversized, puffed cousin of the sfogliatella, its hollow crunchy shell filled with whipped cream blended with French custard.
PasticciottoSmall oval tart from Puglia with tender shortcrust pastry baked around a thick vanilla or lemon custard, sometimes paired with black cherries.

Cookies

StruffoliTiny fried dough balls tossed in warm honey and piled into a mound, decorated with nonpareils and candied fruit for Christmas.
PignoliChewy almond paste cookies rolled in whole pine nuts, baked until golden outside while staying soft and marzipan-like in the center.
Rainbow CookiesThree thin layers of almond sponge tinted red, white and green, sandwiched with apricot or raspberry jam and coated in dark chocolate.
Almond BiscottiTwice-baked logs sliced into dry, crunchy fingers studded with whole toasted almonds, made for dunking into espresso or vin santo.

Breads

Semolina BreadGolden durum wheat loaf with a slightly sweet, nutty taste and a tight, buttery-yellow crumb, often topped with sesame.
FocacciaThick, olive oil-rich flatbread dimpled by hand and topped with rosemary and sea salt, crisp on the bottom and pillowy above.
CiabattaRustic, flour-dusted slipper loaf with an irregular, holey interior and chewy crust, made from a very wet, slow-fermented dough.
Pane di Altamura-Style LoafLarge round loaf of remilled durum semolina with a thick, dark crust and a dense, fragrant crumb that keeps for days.