Roma Bakery – Kansas City, MO: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (816) 455-8888 to check today's hours. Know the hours? Send them to us.

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3351 N Chouteau Trafficway, Kansas City, MO 64117

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Address3351 N Chouteau Trafficway, Kansas City, MO 64117

Phone(816) 455-8888

StyleItalian bakery

CountyClay County

Time zoneCentral Time

From city center5.5 mi northeast

About Roma Bakery

Roma Bakery serves Kansas City from 3351 N Chouteau Trafficway, 5.5 mi northeast of the Kansas City city center.

It is one of 114 bakeries and sweet shops we list in Kansas City. Nearest alternative: Burek And Cake at 3605 N Antioch Rd, 0.7 mi away.

Hours were not published with this listing. Most Italian bakerys in Kansas City open in the early morning, but phoning (816) 455-8888 first is a good idea.

At a glance

Listed as	Italian bakery
Bakeries in Kansas City	114
Nearest bakery	0.7 mi

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What to order

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

Full menu

Pastries

NapoleonStacked sheets of caramelized puff pastry layered with vanilla custard, topped with a feathered white and chocolate fondant icing.
CannoliCrisp fried pastry tubes piped with sweetened ricotta cream, often studded with chocolate chips and finished with pistachio or candied orange at the ends.
SfogliatelleShell-shaped Neapolitan pastry with dozens of crackling, flaky layers wrapped around a semolina and ricotta filling scented with orange peel and cinnamon.
Lobster TailAn oversized, puffed cousin of the sfogliatella, its hollow crunchy shell filled with whipped cream blended with French custard.

Cookies

Sesame Seed Cookies (Reginelle)Sicilian finger cookies rolled in toasted sesame seeds, with a crumbly, lightly sweet interior and nutty, toasty exterior.
Butter CookiesPiped spritz-style rings and swirls, some dipped in chocolate or sprinkles, with a crisp bite and a rich vanilla butter flavor.
StruffoliTiny fried dough balls tossed in warm honey and piled into a mound, decorated with nonpareils and candied fruit for Christmas.
PignoliChewy almond paste cookies rolled in whole pine nuts, baked until golden outside while staying soft and marzipan-like in the center.

Breads

FocacciaThick, olive oil-rich flatbread dimpled by hand and topped with rosemary and sea salt, crisp on the bottom and pillowy above.
CiabattaRustic, flour-dusted slipper loaf with an irregular, holey interior and chewy crust, made from a very wet, slow-fermented dough.
Pane di Altamura-Style LoafLarge round loaf of remilled durum semolina with a thick, dark crust and a dense, fragrant crumb that keeps for days.
GrissiniHand-stretched breadsticks, thin and brittle, sometimes rolled in sesame or flecked with rosemary, served alongside antipasto.