Biscotti’s Galore and More – Chicago, IL: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (312) 842-7670 to check today's hours. Know the hours? Send them to us.

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3160 South Wells Street, Chicago, IL 60616

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Address3160 South Wells Street, Chicago, IL 60616

Phone(312) 842-7670

StyleItalian bakery

Time zoneCentral Time

From city center4.9 mi southeast

About Biscotti’s Galore and More

Biscotti’s Galore and More serves Chicago from 3160 South Wells Street, roughly 4.9 mi from downtown Chicago, heading southeast.

It is one of 805 bakeries and sweet shops we list in Chicago, which works out to one bakery per 3,381 residents. If you want to compare, Dim Dim sits 0.4 mi from here.

We have not been able to confirm a full weekly schedule for Biscotti’s Galore and More yet, so calling ahead at (312) 842-7670 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

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.
Cream Puff (Bignè)Light, airy choux shells split and filled with vanilla or chocolate cream, dusted with powdered sugar or glazed on top.
NapoleonStacked sheets of caramelized puff pastry layered with vanilla custard, topped with a feathered white and chocolate fondant icing.

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.