Juliana's Italian Bakery – North Providence, RI: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (401) 874-0048 to check today's hours. Know the hours? Send them to us.

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1998 Mineral Spring Ave, North Providence, RI 02904

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Address1998 Mineral Spring Ave, North Providence, RI 02904

Phone(401) 874-0048

StyleItalian bakery

CountyProvidence County

Time zoneEastern Time

From city center1.1 mi west

About Juliana's Italian Bakery

You will find Juliana's Italian Bakery at 1998 Mineral Spring Ave in North Providence, 1.1 mi west of the North Providence city center.

Our North Providence directory counts 7 bakeries in total — about one per 4,970 people living in the city. If you want to compare, Puffy Puffs sits 0.4 mi from here.

Opening hours for Juliana's Italian Bakery are not verified in our data. A quick call to (401) 874-0048 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Italian bakery
Bakeries in North Providence	7
Nearest bakery	0.4 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

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.
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.

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.