Casa Del Pane Italian Bakery – Syracuse, NY: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (315) 488-1311 to check today's hours. Know the hours? Send them to us.

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3247 Milton Ave, Syracuse, NY 13219

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Address3247 Milton Ave, Syracuse, NY 13219

Phone(315) 488-1311

StyleItalian bakery

CountyOnondaga County

Time zoneEastern Time

From city center4.2 mi west

About Casa Del Pane Italian Bakery

Casa Del Pane Italian Bakery is an Italian bakery at 3247 Milton Ave, roughly 4.2 mi from downtown Syracuse, heading west.

Syracuse has 47 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 3,108 residents. Nearest alternative: Panera Bread at 3401 W Genesee St, 0.5 mi away.

Hours were not published with this listing. Most Italian bakerys in Syracuse open in the early morning, but phoning (315) 488-1311 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

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.