Dolce e Pane – East Greenwich, RI: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (401) 480-4396 to check today's hours. Know the hours? Send them to us.

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50 Main St Ste 102, East Greenwich, RI 02818

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Address50 Main St Ste 102, East Greenwich, RI 02818

Phone(401) 480-4396

StyleItalian bakery

CountyKent County

Time zoneEastern Time

From city center0.9 mi east

About Dolce e Pane

Dolce e Pane serves East Greenwich from 50 Main St Ste 102, about 0.9 mi east of central East Greenwich.

East Greenwich has 8 places on our map that bake or sell fresh pastry, and this is one of them — about one per 1,846 people living in the city. Nearest alternative: Silver Spoon Bakery at 58 Main St, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Dolce e Pane yet, so calling ahead at (401) 480-4396 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Italian bakery
Bakeries in East Greenwich	8
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

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

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.