Palermo Bakery – Norridge, IL: Hours, Menu & Directions

Opening hours

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7312 W Irving Park Rd, Norridge, IL 60706

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Address7312 W Irving Park Rd, Norridge, IL 60706

Phone(773) 777-5957

StyleItalian bakery

CountyCook County

Time zoneCentral Time

From city center1.4 mi south

About Palermo Bakery

You will find Palermo Bakery at 7312 W Irving Park Rd in Norridge, 1.4 mi south of the Norridge city center.

Norridge has 7 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 2,117 residents. Nearest alternative: Laramie at 3232 N Harlem Ave, 0.1 mi away.

Opening hours for Palermo Bakery are not verified in our data. A quick call to (773) 777-5957 before you go saves a wasted trip, especially on holidays.

What to order

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

Full menu

Pastries

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.
PasticciottoSmall oval tart from Puglia with tender shortcrust pastry baked around a thick vanilla or lemon custard, sometimes paired with black cherries.

Cookies

PignoliChewy almond paste cookies rolled in whole pine nuts, baked until golden outside while staying soft and marzipan-like in the center.
Rainbow CookiesThree thin layers of almond sponge tinted red, white and green, sandwiched with apricot or raspberry jam and coated in dark chocolate.
Almond BiscottiTwice-baked logs sliced into dry, crunchy fingers studded with whole toasted almonds, made for dunking into espresso or vin santo.
Anise BiscottiFirm, lightly sweet twice-baked cookies flavored with anise seed, offering a licorice note and a snap well suited to morning coffee.

Breads

Semolina BreadGolden durum wheat loaf with a slightly sweet, nutty taste and a tight, buttery-yellow crumb, often topped with sesame.
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.