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    Piantedosi Baking Company

    3.9 (21 reviews)
    InexpensiveBakeries
    Closed 7:00 am - 4:00 pm

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    Jay M.

    Close now at 4 pm weekdays too. Most people work during day and want to grab bread in way home. Maybe retired old ladies around during day til 4 pm to buy retail ? Should have online ordering and pickup too for young crowd that are not old ladies.

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    1 year ago

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    4 months ago

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    3 years ago

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    4 years ago

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    4 years ago

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    15 years ago

    Helpful 3
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    4 years ago

    Excellent bread. Love the baguettes and the French rolls. Because I n going here forever.

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    9 years ago

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    3 years ago

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    4 years ago

    Love the bread and bring them veterans for there fun raiser. And over the year bring bread to my before going and still go once a month

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    13 years ago

    Helpful 13
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    20 years ago

    Helpful 5
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    18 years ago

    Good decent bread, but if you are looking for a traditional crusty French baguette or similar you will not find it here.

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    6 years ago

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    8 years ago

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    16 years ago

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    18 years ago

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    20 years ago

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    15 years ago

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    17 years ago

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    14 years ago

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    Review Highlights - Piantedosi Baking Company

    This is an "outlet" type location, so they don't always have everything, but there is usually a decent selection.

    Mentioned in 2 reviews

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    B2 Cafe

    B2 Cafe

    4.6
    (38 reviews)
    0.6 mi

    Visiting from FL. Came on a Sunday around 1pm. It was very quiet. They've already sold out the egg…read moretarts. Wanted to take some pastries when we're at the airport the next day. Grabbed a few different pork buns, pineapple bun, taro bun, and coconut bun. Prices are definitely better than the pastry shops in Central FL area. The lady that rang me up was very nice. I would have liked to try their duck but I guess next time. Having the coconut bun as I'm typing this, it's got a very decent amount of coconut filling. The bread tasted fresh and texture pretty good.

    They have good soy sauce chicken and barbecue duck here. If you live close to Malden, this is the…read morebest that you're going to get unless you want to go to Chinatown in Boston. I will generally ask them to not chop up the meat for me. It's convenient and they do it very quickly, but my boyfriend is not a fan of the shards of bone co-mingling with the meat. I will warn you that cutting it up at home will result in a HUGE mess because these birds are fatty, but it's worth it to me to carefully debone the meat. There's a bit of a language barrier but that doesn't stop me from asking for extra ginger scallion oil. Ask for it. They will give you one sauce. It's really good and we're not Chinese and they don't understand that we can't get enough of it. The soy sauce is also good. There is a bakery here but I've only ever gotten the meat. It is a typical Chinese cafe. Basic. No frills. Nothing fancy. The food just kind of speaks for itself. This is a To-go place. I think every time I've been here, there's been little or no wait.

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    Elm St Bakery

    Elm St Bakery

    3.6
    (120 reviews)
    1.9 mi
    $

    Been coming here for at least 30 years and the quality has gone done as the prices rise. Now as…read moreanyone knows when bread keeps having giant holes in it is not being handled properly by the baker before hand. 4 Why does my bread keep doing this? : r/Breadit To prevent large, unwanted air holes (or tunnels) in bread, bakers focus on proper fermentation, firm shaping, and degassing the dough. Key techniques include avoiding under-proofing, degassing the dough thoroughly after the first rise, using adequate gluten development, and creating tension during shaping to ensure a tight crumb. Key Techniques to Prevent Large Holes: Proper Fermentation (Avoid Under-proofing): Large, single cavities are often caused by under-proofed dough, which allows gases to expand unevenly during baking. Ensure the dough is fully proofed. Degassing and "Knocking Back": Gently but thoroughly deflate the dough after its first rise (bulk fermentation) to pop large gas bubbles, preventing them from becoming huge pockets. Firm Shaping & Surface Tension: When shaping loaves, make sure to fold and roll the dough tightly to eliminate gaps. Pop any visible surface air bubbles with a toothpick before the final proof. Proper Scoring: Score the loaf deeply enough. If the crust forms too fast and gas cannot escape, it can lead to "flying roof" or tunnels. Avoid Excessive Dusting Flour: Too much extra flour during folding can create, rather than prevent, big holes in the crumb. Check Dough Handling: Perform 3-4 gentle "coil folds" during bulk fermentation, rather than over-working it, to strengthen the structure

    I have been visiting Elm St Bakery since the early 1980's as a child. All of our family celebration…read morecakes came from here. We love all of their items!! It is a clean and friendly ambience with so much color in the baked goods. Fast service and smiles. This bakery is always a definite stop whenever we go home to visit.

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    Pastries on pastries

    Piantedosi Baking Company - bakeries - Updated August 2026

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