Palermo Pastry Shop – Brooklyn, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (718) 968-1672 to check today's hours. Know the hours? Send them to us.

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5517 Avenue N, Brooklyn, NY 11234

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Address5517 Avenue N, Brooklyn, NY 11234

Phone(718) 968-1672

StyleItalian bakery

CountyKings County

Time zoneEastern Time

From city center3.9 mi southeast

About Palermo Pastry Shop

Palermo Pastry Shop serves Brooklyn from 5517 Avenue N, roughly 3.9 mi from downtown Brooklyn, heading southeast.

It is one of 627 bakeries and sweet shops we list in Brooklyn. If you want to compare, Prezioso Brothers Bakery sits 0.2 mi from here.

Hours were not published with this listing. Most Italian bakerys in Brooklyn open in the early morning, but phoning (718) 968-1672 first is a good idea.

What to order

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

Full menu

Pastries

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.
PasticciottoSmall oval tart from Puglia with tender shortcrust pastry baked around a thick vanilla or lemon custard, sometimes paired with black cherries.

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

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.