Dolci Voglie – Bridgeport, TX: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (940) 213-3785 to check today's hours. Know the hours? Send them to us.

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1023 Halsell St, Bridgeport, TX 76426

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Address1023 Halsell St, Bridgeport, TX 76426

Phone(940) 213-3785

StyleItalian bakery

CountyWise County

Time zoneCentral Time

About Dolci Voglie

You will find Dolci Voglie at 1023 Halsell St in Bridgeport, right in the middle of Bridgeport.

Our Bridgeport directory counts 5 bakeries in total, roughly one for every 1,353 residents. If you want to compare, B Port Doughnuts sits 0.4 mi from here.

We have not been able to confirm a full weekly schedule for Dolci Voglie yet, so calling ahead at (940) 213-3785 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

AmarettiCrackly-topped almond macaroons with a bittersweet apricot-kernel aroma, chewy inside and dusted with powdered sugar.
Sesame Seed Cookies (Reginelle)Sicilian finger cookies rolled in toasted sesame seeds, with a crumbly, lightly sweet interior and nutty, toasty exterior.
Butter CookiesPiped spritz-style rings and swirls, some dipped in chocolate or sprinkles, with a crisp bite and a rich vanilla butter flavor.
StruffoliTiny fried dough balls tossed in warm honey and piled into a mound, decorated with nonpareils and candied fruit for Christmas.

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.