My Italian Bakery – Branson West, MO: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (417) 699-3347 to check today's hours. Know the hours? Send them to us.

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102 By Pass Loop, Branson West, MO 65737

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Address102 By Pass Loop, Branson West, MO 65737

Phone(417) 699-3347

StyleItalian bakery

CountyStone County

Time zoneCentral Time

From city center1.8 mi southwest

About My Italian Bakery

My Italian Bakery is an Italian bakery at 102 By Pass Loop, 1.8 mi southwest of the Branson West city center.

It is one of 3 bakeries and sweet shops we list in Branson West, roughly one for every 165 residents. The closest neighbour on our map is Sweets and Smiles Bakery, 1.5 mi away.

We have not been able to confirm a full weekly schedule for My Italian Bakery yet, so calling ahead at (417) 699-3347 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.