La Antigua Bakery – Providence, RI: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (401) 632-0662 to check today's hours. Know the hours? Send them to us.

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9 Mt Pleasant Ave, Providence, RI 02908

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Address9 Mt Pleasant Ave, Providence, RI 02908

Phone(401) 632-0662

StyleBakery

CountyProvidence County

Time zoneEastern Time

From city center1.4 mi west

About La Antigua Bakery

La Antigua Bakery serves Providence from 9 Mt Pleasant Ave, 1.4 mi west of the Providence city center.

Providence has 58 places on our map that bake or sell fresh pastry, and this is one of them — about one per 3,357 people living in the city. Nearest alternative: Las Delicias Bakery at 968 Atwells Ave, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for La Antigua Bakery yet, so calling ahead at (401) 632-0662 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Bakery
Bakeries in Providence	58
Nearest bakery	less than 0.1 mi

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What to order

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

Full menu

Breakfast Pastries & Muffins

Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.
Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.
Morning Glory MuffinA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.
Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.

Breads & Rolls

Cinnamon Raisin SwirlA white pan loaf rolled with a ribbon of cinnamon sugar and plump raisins, made for thick slices of toast or French toast.
Parker House RollsFolded dinner rolls with a feathery crumb and golden tops brushed with melted butter and flaky salt, a fixture on holiday tables.
Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
Sourdough BouleNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.

Cookies & Bars

Black and White CookieA large, cakey drop cookie iced half in vanilla fondant and half in chocolate, a New York deli-counter staple with a lemony crumb.
Chocolate Chip CookieBrown-butter dough loaded with semisweet chocolate chunks, baked to crisp golden edges and a chewy center with a sprinkle of sea salt.
Oatmeal Raisin CookieA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.
SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.