Federico's Italian Bakery – Pasadena, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (626) 795-4484 to check today's hours. Know the hours? Send them to us.

Tap for directions

1810 E Colorado Blvd, Pasadena, CA 91107

Google Maps Apple Maps Waze Bing Maps

Address1810 E Colorado Blvd, Pasadena, CA 91107

Phone(626) 795-4484

StyleItalian bakery

CountyLos Angeles County

Time zonePacific Time

From city center1.1 mi east

About Federico's Italian Bakery

You will find Federico's Italian Bakery at 1810 E Colorado Blvd in Pasadena, 1.1 mi east of the Pasadena city center.

Pasadena has 72 places on our map that bake or sell fresh pastry, and this is one of them — about one per 1,905 people living in the city. If you want to compare, Mr Goods Donuts sits less than 0.1 mi from here.

Hours were not published with this listing. Most Italian bakerys in Pasadena open in the early morning, but phoning (626) 795-4484 first is a good idea.

At a glance

Listed as	Italian bakery
Bakeries in Pasadena	72
Nearest bakery	less than 0.1 mi

Suggest an edit

What to order

Typical items at an Italian bakery like this one — the bakery's own selection may differ.

Full menu

Pastries

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.
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.

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

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.