Recent social media posts
10/19/2026
Hi, I’m Carolyn with La Spiga Bakery. I’m posting this video to update everyone on my previous statements about Medulla’s Pizza.
In videos I posted in September, I stated that Medulla’s had ordered crusts from us and that we had “yet to see payment” and had “not yet seen anything.” Those statements were misleading on my part.
Medulla’s had given us a deposit to start production and have since paid the remaining balance in full, under payment terms we worked out together.
More importantly I would like everyone to know we just produced the crust. It was not our recipe. The crusts La Spiga produced for Medulla’s were made using Medulla’s own proprietary family dough recipe. Their recipe and products are their own and are not La Spiga’s products.
La Spiga never claimed that Medulla’s stole anything from us. We’ve been working with Medulla’s for more than a year, and they’ve always paid for the products we’ve produced for them.
I apologize to the Medulla family and I sincerely regret the harassment and threats the Medulla family received from third parties who saw my videos. No one should be subjected to that type of behavior over a business dispute. Please stop sending messages or comments to Medulla’s Pizza or the Medullas regarding this matter.
Like myself and my husband, the Medulla family are hardworking people with a strong reputation, and they did not deserve the harassments and threats they received from third parties. Their pizza is a great product, and we’re grateful they trusted us to be part of their journey. I encourage you all to support not only their family-run business but all family-owned businesses, and I wish them continued success.
08/03/2026
Bread made fresh
02/12/2026
Valentine’s desserts are here ❤️ Stop by and grab something sweet for someone special.
12/02/2025
Look who finally made it to Dallas!! La Spiga is really excited to be part of this growing sandwich company. There will be a location opening up near you very soon .
09/10/2025
08/28/2025
Address
4203 Lindbergh Drive
Addison, TX
75001
Directions via Public Transport:
- Take the Red Line train to Lindbergh Center Station.
- Exit the station and head southeast on Lindbergh Drive NE.
- The destination will be on your left.
Directions via Driving/Parking:
- From I-85, take exit 88 for Cheshire Bridge Road toward Lenox Road.
- Merge onto Cheshire Bridge Road NE.
- Turn right onto Lindbergh Drive NE.
- The destination will be on your left.
- Parking is available in the shopping center where the bakery is located.
Opening Hours
| Monday |
9am - 3pm |
| Tuesday |
9am - 3pm |
| Wednesday |
9am - 3pm |
| Thursday |
9am - 3pm |
| Friday |
8am - 3pm |
| Saturday |
9am - 2pm |
Alerts
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What people say
La Spiga Bakery on Lindbergh Drive is a hidden gem that offers a delightful dining experience for both locals and visitors alike. With their focus on wholesale deliveries and dine-in services, La Spiga Bakery has carved out a niche for itself in the bustling Addison area.
Their cafe is open Monday through Friday from 8am to 3:00pm, and on Saturdays from 9am to 2pm, making it the perfect spot for a leisurely breakfast or lunch. The cozy atmosphere of the cafe invites you to sit back and relax while enjoying their delicious offerings.
One of the standout features of La Spiga Bakery is their commitment to quality and customer satisfaction. Whether you choose to dine in or opt for takeout, you can always expect fresh and flavorful food that is sure to satisfy your cravings. From savory entrees to delectable pastries, there is something for everyone on their menu.
In addition to their mouthwatering food, La Spiga Bakery also offers online ordering for added convenience. This makes it easy for customers to place their orders ahead of time and pick up their meals without any hassle.
Overall, La Spiga Bakery is a must-visit destination for anyone looking for a charming cafe experience in Addison. With friendly service, delicious food, and a welcoming ambiance, this bakery truly stands out as a top choice for locals and visitors alike.
