Dulce Artisanal Pastry – Collingswood, NJ: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (856) 942-0254 to check today's hours. Know the hours? Send them to us.

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740A Haddon Ave, Collingswood, NJ 08108

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Address740A Haddon Ave, Collingswood, NJ 08108

Phone(856) 942-0254

StyleArtisan bread bakery

CountyCamden County

Time zoneEastern Time

About Dulce Artisanal Pastry

You will find Dulce Artisanal Pastry at 740A Haddon Ave in Collingswood, in the heart of Collingswood.

Our Collingswood directory counts 6 bakeries in total, roughly one for every 2,391 residents. The closest neighbour on our map is Kismet Bagels Luncheonette - Collingswood, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Dulce Artisanal Pastry yet, so calling ahead at (856) 942-0254 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in Collingswood	6
Nearest bakery	less than 0.1 mi

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What to order

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

Full menu

Sourdough loaves

Whole wheat sourdoughSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.
Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.
Kalamata olive sourdoughCountry sourdough studded with briny Kalamata olives and a hint of herbs; savory enough to eat with nothing but olive oil.

French & Italian breads

FougasseLeaf-shaped Provençal flatbread with cut-out openings, often flavored with herbs or olives, crusty all over.
BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.

Enriched breads

Cinnamon swirl loafSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.
Chocolate babkaTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.
PanettoneTall Italian holiday bread with candied orange, lemon peel and raisins, naturally leavened for a light, airy texture.
Brioche loafRich French loaf made with plenty of butter and eggs, feathery and golden inside; excellent for French toast.