Pane Pasta – New York, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (646) 891-0006 to check today's hours. Know the hours? Send them to us.

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58 W 8th St, New York, NY 10011

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Address58 W 8th St, New York, NY 10011

Phone(646) 891-0006

StyleFrench bakery

CountyNew York County

Time zoneEastern Time

From city center1.2 mi southwest

About Pane Pasta

Set at 58 W 8th St (10011), Pane Pasta is a French bakery about 1.2 mi southwest of central New York. Its listing also places it among cake shops.

Our New York directory counts 1,497 bakeries in total, roughly one for every 5,663 residents. Nearest alternative: Bagel Pub at 418 6th Ave, less than 0.1 mi away.

Opening hours for Pane Pasta are not verified in our data. A quick call to (646) 891-0006 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Cake shop and French bakery
Bakeries in New York	1,497
Nearest bakery	less than 0.1 mi

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What to order

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

Full menu

Viennoiserie

Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.
Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.
Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.

Pain

Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

Pâtisserie

Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.