La Dolce Bakery – Blue Island, IL: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (708) 273-9701 to check today's hours. Know the hours? Send them to us.

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13442 Olde Western Ave, Blue Island, IL 60406

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Address13442 Olde Western Ave, Blue Island, IL 60406

Phone(708) 273-9701

StyleItalian bakery

CountyCook County

Time zoneCentral Time

From city center0.7 mi south

About La Dolce Bakery

You will find La Dolce Bakery at 13442 Olde Western Ave in Blue Island, roughly 0.7 mi from downtown Blue Island, heading south.

Our Blue Island directory counts 5 bakeries in total, roughly one for every 4,361 residents. If you want to compare, Nova Bakery sits 0.6 mi from here.

Hours were not published with this listing. Most Italian bakerys in Blue Island open in the early morning, but phoning (708) 273-9701 first is a good idea.

What to order

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

Full menu

Pastries

Cream Puff (Bignè)Light, airy choux shells split and filled with vanilla or chocolate cream, dusted with powdered sugar or glazed on top.
NapoleonStacked sheets of caramelized puff pastry layered with vanilla custard, topped with a feathered white and chocolate fondant icing.
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.

Cookies

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.
Anise BiscottiFirm, lightly sweet twice-baked cookies flavored with anise seed, offering a licorice note and a snap well suited to morning coffee.
AmarettiCrackly-topped almond macaroons with a bittersweet apricot-kernel aroma, chewy inside and dusted with powdered sugar.

Breads

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.
GrissiniHand-stretched breadsticks, thin and brittle, sometimes rolled in sesame or flecked with rosemary, served alongside antipasto.
Italian Bread with SesameLong loaf with a crackling seeded crust and a soft, open crumb; a staple for sandwiches, garlic bread and sopping up sauce.