Making and baking bread 6 days a week at Dolci is another one of our great passions.

We use old world baking techniques from preferments, to shaping, to baking; each step must be just right and the environment consistent.  It’s another thing we love to do!  On the side of our building, is a huge exhaust fan that pulls the fresh baked bread aroma out onto the bustling morning avenue to share with passersby.  You will find several varieties of our breads and specialty breads, on our cooling racks and in our cases, made fresh daily from many ingredients some of which are local.

Our most popular breads are:

Flour and Sesame Batards: In French, means “bastard”,  a torpedo shaped, traditional French loaf. Light and fluffy with a sweet taste. Surprisingly good for just flour, water, yeast and salt.

Baguettes:  Bakers signature loaf with a crisp crust, smooth crumb, perfect for any occasion. This is your daily bread.

Ciabatta: In Italian, means “lady slipper", a lite and airy bread with a crisp crust, nutty flavor, and robust aroma.

Honey Whole Wheat:  80% whole wheat with a touch of honey. Great sandwhich bread with a rich whole wheat flavor.

Multigrain: A lite complex blend of white flour, wheat flour, pumpernickel, wild rice, buckwheat groats, flax seeds, poppy seeds, sesame, oats, cornmeal,and butter. Simply the best bread.

Buttermilk Rye: Voted Best Rye Bread in Buffalo. Smooth and creamy with a touch of caraway. Our fermentation process is truly unique to this bread.

We offer our breads for retail and wholesale, if interested please contact us at 716.882.5956.

Would you like a special order for an event, or just a special meal? With proper notice, we may be able to accommodate.