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Sciue Italian Bakery Caffe
126 Davie St
Vancouver, BC V6Z 2V4
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(604) 689-7263
Hours
- Sunday: 8:00 am - 5:00 pm
- Monday: 6:30 am - 6:00 pm
- Tuesday: 6:30 am - 6:00 pm
- Wednesday: 6:30 am - 6:00 pm
- Thursday: 6:30 am - 6:00 pm
- Friday: 6:30 am - 6:00 pm
- Saturday: 7:30 am - 6:00 pm
Cuisine: Bakeries, Italian Restaurants
4.6 of 5.0 from 21 reviews
price range:$11 to $25
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Sciue Italian Bakery Caffe Reviews
Add your review for Sciue Italian Bakery Caffe.
Very Bad tiramisu, very bad chai late :(
by Ewa Sroczynska
The food is amazing and the lattes are always done right
by Joel
Great place for a breakfast sandwich!
by Patrick S
Wonderful coffee.
by John Savage
A great place for a delicious and affordable lunch. Try the awesome pizza, you pay by weight.
by Matt Collinge
Barista served me cream in a dirty container & then refused to replace it. If this is how they behave at the front of the house, imagine what's going on behind the scenes. Will definitely not be back.
by Eve R.
Try everything! But their lattes, eggs Benedict, pane Romano are the best!
by Irina Gushchina
Lots of pizza options. Very European patio in the summer.
by Christian Ayotte
Great pizza/flatbread.
by Harry Kramm
Try the pane Romano - it's excellent, as is everything at this authentic bakery/cafe
by brenda farrell
The BEST sandwiches, bread and Pizza.
by brenda farrell
When they heat up the smoke salmon pizza , they burn it. Slow service at weekday afternoon.
by Freddy Surjadi
Get the smoked salmon pizza!
by Peter S.
Tiramisu and flat bread!
by Vivian Celestine
La Nona baking is amazing
by Manscaping JP
Just tried the Sardenga sandwich... Lamb and goat cheese! Incredible!
by Dave Marchuk
Amazing lattes
by Joel
Food is really good and the prices aren't bad. Great for breakfast. The bread they use is exceptional!
by Dave Marchuk
Great delucious pastries!
by Manscaping JP
Best pizza.....
by Freddy Surjadi
The cold tomato and bocconcini pizza is fan-freaking-tastic! European style pizza and paninis topped off with "Ciao Bella" when you leave. Love it.
by Kirstin Hallett
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