Dolce & Ciabatta Patisserie – Leesburg, VA: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (703) 995-5603 to check today's hours. Know the hours? Send them to us.

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500 Fort Evans Rd Unit 1a, Leesburg, VA 20176

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Address500 Fort Evans Rd Unit 1a, Leesburg, VA 20176

Phone(703) 995-5603

StyleFrench bakery

CountyLoudoun County

Time zoneEastern Time

From city center1.0 mi east

About Dolce & Ciabatta Patisserie

You will find Dolce & Ciabatta Patisserie at 500 Fort Evans Rd Unit 1a in Leesburg, about 1.0 mi east of central Leesburg. Its listing also places it among italian bakeries.

Leesburg has 21 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 2,373 residents. Nearest alternative: Panera Bread at 215 Fort Evans Road NE, 0.3 mi away.

We have not been able to confirm a full weekly schedule for Dolce & Ciabatta Patisserie yet, so calling ahead at (703) 995-5603 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Italian bakery
Bakeries in Leesburg	21
Nearest bakery	0.3 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

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
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.

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.