Dearborn Italian Bakery – Dearborn, MI: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (313) 274-2350 to check today's hours. Know the hours? Send them to us.

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24545 Ford Rd, Dearborn, MI 48128

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Address24545 Ford Rd, Dearborn, MI 48128

Phone(313) 274-2350

StyleItalian bakery

CountyWayne County

Time zoneEastern Time

From city center4.9 mi west

About Dearborn Italian Bakery

Set at 24545 Ford Rd (48128), Dearborn Italian Bakery is an Italian bakery roughly 4.9 mi from downtown Dearborn, heading west.

It is one of 54 bakeries and sweet shops we list in Dearborn — about one per 1,970 people living in the city. If you want to compare, Bartz Bakery sits 0.4 mi from here.

We have not been able to confirm a full weekly schedule for Dearborn Italian Bakery yet, so calling ahead at (313) 274-2350 is the safest bet. Bakeries often sell out of popular items by early afternoon.

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

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.
GrissiniHand-stretched breadsticks, thin and brittle, sometimes rolled in sesame or flecked with rosemary, served alongside antipasto.