Morrone Pastry Shop & Cafe – New York, NY: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (718) 733-0424 to check today's hours. Know the hours? Send them to us.

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2349 Arthur Ave #176, New York, NY 10458

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Address2349 Arthur Ave #176, New York, NY 10458

Phone(718) 733-0424

StyleItalian bakery

CountyBronx County

Time zoneEastern Time

From city center9.1 mi northeast

About Morrone Pastry Shop & Cafe

Set at 2349 Arthur Ave #176 (10458), Morrone Pastry Shop & Cafe is an Italian bakery about 9.1 mi northeast of central New York. You will also find it under bakery cafés in our directory.

It is one of 1,497 bakeries and sweet shops we list in New York — about one per 5,663 people living in the city. The closest neighbour on our map is Madonia Bakery, less than 0.1 mi away.

Opening hours for Morrone Pastry Shop & Cafe are not verified in our data. A quick call to (718) 733-0424 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Italian bakery and Bakery café
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

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

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.
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.