Tripoli Bakery - Lawrence, MA

There's a whole other section of the bakery with its own entrance, devoted to pizza, and it does a roaring trade. The crust is light, thin, and crisp, the sauce sweet, and the cheese is applied sparingly, unless you ask for extra cheese. The bakery proper is not to be ignored, especially the pastries. We loved the sweet, fresh whoopie pie with big discs of light but very chocolatey cake. The lobster tail is also outstanding.

50% Approval Rating (2 votes)

Overall: Worth planning a day around

Must Eats

Whoopie Pie (N/A)

Lobster Tail (N/A)

Pizza (N/A)

Written Reviews

Bruce Bilmes and Susan Boyle

"Tripoli Bakery is a decades old Italian/American bakery in the old Italian section of Lawrence. Most Northeast industrial cities have such a neighborhood, in varying stages of transition, and there's usually a bakery or two that remain open. Some of these bakeries ..." [Read More].

Logbooks

No Logbook Entries

Map & Directions

106 Common Street, Lawrence, MA
978-682-7754

http://www.tripolibakery.com/

Hours & Policies

Seasons:	Open Year Round
Meals Served:	Breakfast, Lunch, Dinner, Dessert
Operational Hours:	Always Call Ahead!
Credit Cards Accepted:	No
Alcohol Served:	No
Outdoor Seating:	Yes
Reservations Accepted:	No
Delivery Available:	No
Takeout Counters:	Yes

"The box contains a whoopie pie, cream puff, and lobster tail. Tripoli's pastries are sweet and fresh."
Bruce Bilmes and Susan Boyle

"Tripoli's whoopie pie is the best we've had. Normally, we eat plastic-wrapped specimens with lobster dinners in Maine, and they are fine in a convenience food sort of way, but Tripoli's fresh-baked versions are head-and-shoulders above the others."
Bruce Bilmes and Susan Boyle

"Like the whoopie pie, the lobster tails are among the best we've ever sampled. And they do look quite a bit like lobster tails!"
Bruce Bilmes and Susan Boyle

"The cream puffs are filled with gobs of cream. We were told the filling was pure whipped cream, but our palates told us that something else was in there too, perhaps something to stabilize the cream."
Bruce Bilmes and Susan Boyle

"Tripoli makes a variety of fruit squares, including fig, raisin, and this lemon square. We think they are OK but not quite as appealing as the other pastries."
Bruce Bilmes and Susan Boyle

"A tray of cream puffs arrayed in the bakery case."
Bruce Bilmes and Susan Boyle

"Baguettes are called sticks around here. This is a well-done stick. They actually have a basket of well-done breads for those who enjoy an especially dark and crunchy crust. The bread is very light; the crust shatters into millions of flakes as you break into it. The breads come in a variety of shapes,with different names, but we were told they are all made from the same dough."
Bruce Bilmes and Susan Boyle

"Even slices are baked to order. The limited extra toppings include pepperoni, extra shredded cheese, and a slice of provolone cheese."
Bruce Bilmes and Susan Boyle

"A pizza side view shows just how thin the crust is."
Bruce Bilmes and Susan Boyle

"The dough is rolled out and then stretched to fit a sheet pan. Ladles of tomato sauce are spread across the surface, then the pans are put in the oven to partially bake before being removed for the sprinkle of cheese, and any additional requested toppings. They then receive their final baking. "
Bruce Bilmes and Susan Boyle

"Tripoli has a large parking lot, and they need it. They are very popular."
Bruce Bilmes and Susan Boyle