Pasticceria Bruno Bakery – New York, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (212) 982-5854 to check today's hours. Know the hours? Send them to us.

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506 Laguardia Pl, New York, NY 10012

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Address506 Laguardia Pl, New York, NY 10012

Phone(212) 982-5854

StyleItalian bakery

CountyNew York County

Time zoneEastern Time

From city center1.4 mi southwest

About Pasticceria Bruno Bakery

Set at 506 Laguardia Pl (10012), Pasticceria Bruno Bakery is an Italian bakery about 1.4 mi southwest of central New York.

Our New York directory counts 1,497 bakeries in total, which works out to one bakery per 5,663 residents. Nearest alternative: Popup Bagels at 177 Thompson St, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Pasticceria Bruno Bakery yet, so calling ahead at (212) 982-5854 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Italian bakery
Bakeries in New York	1,497
Nearest bakery	less than 0.1 mi

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What to order

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

Full menu

Pastries

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.
Zeppole di San GiuseppeChoux pastry rings fried or baked, filled with pastry cream and topped with an amarena cherry; traditionally made for St. Joseph's Day in March.
Cream Puff (Bignè)Light, airy choux shells split and filled with vanilla or chocolate cream, dusted with powdered sugar or glazed on top.

Cookies

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.
Anise BiscottiFirm, lightly sweet twice-baked cookies flavored with anise seed, offering a licorice note and a snap well suited to morning coffee.

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.