Fourth Street Donuts, Beer & Italian – Emmett, ID: Hours & Menu

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (208) 369-4585 to check today's hours. Know the hours? Send them to us.

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105 E 4th St, Emmett, ID 83617

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Address105 E 4th St, Emmett, ID 83617

Phone(208) 369-4585

StyleItalian bakery

CountyGem County

Time zoneMountain Time

About Fourth Street Donuts, Beer & Italian

Fourth Street Donuts, Beer & Italian serves Emmett from 105 E 4th St, right in the middle of Emmett. Its listing also places it among donut shops.

Our Emmett directory counts 3 bakeries in total, which works out to one bakery per 2,934 residents. Nearest alternative: Rumor Mill Bakery memory page at 105 E 4th St, less than 0.1 mi away.

Opening hours for Fourth Street Donuts, Beer & Italian are not verified in our data. A quick call to (208) 369-4585 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Italian bakery and Donut shop
Bakeries in Emmett	3
Nearest bakery	less than 0.1 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

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.
Rainbow CookiesThree thin layers of almond sponge tinted red, white and green, sandwiched with apricot or raspberry jam and coated in dark chocolate.

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.