Bella Lucia, Inc. – Altoona, PA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (814) 201-2222 to check today's hours. Know the hours? Send them to us.

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726 N 4th Ave, Altoona, PA 16601

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Address726 N 4th Ave, Altoona, PA 16601

Phone(814) 201-2222

StyleFrench bakery

CountyBlair County

Time zoneEastern Time

From city center2.3 mi north

About Bella Lucia, Inc.

You will find Bella Lucia, Inc. at 726 N 4th Ave in Altoona, about 2.3 mi north of central Altoona. Besides being a French bakery, it is also listed as cake shop.

Altoona has 10 places on our map that bake or sell fresh pastry, and this is one of them — about one per 4,272 people living in the city. The closest neighbour on our map is Lisa Becker Bakery, 0.9 mi away.

Hours were not published with this listing. Most French bakerys in Altoona open in the early morning, but phoning (814) 201-2222 first is a good idea.

At a glance

Listed as	Cake shop and French bakery
Bakeries in Altoona	10
Nearest bakery	0.9 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

Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.