Dolce Italy – Greenville, SC: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (585) 448-5731 to check today's hours. Know the hours? Send them to us.

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115 Pelham Rd, Greenville, SC 29615

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Address115 Pelham Rd, Greenville, SC 29615

Phone(585) 448-5731

StyleItalian bakery

CountyGreenville County

Time zoneEastern Time

From city center1.5 mi northeast

About Dolce Italy

Set at 115 Pelham Rd (29615), Dolce Italy is an Italian bakery roughly 1.5 mi from downtown Greenville, heading northeast.

Greenville has 82 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 907 residents. The closest neighbour on our map is Lighthouse Bakery, 0.3 mi away.

We have not been able to confirm a full weekly schedule for Dolce Italy yet, so calling ahead at (585) 448-5731 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

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.
Lobster TailAn oversized, puffed cousin of the sfogliatella, its hollow crunchy shell filled with whipped cream blended with French custard.

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.