What time do you open?
a-PRI-te — three syllables, stress on second.
When planning your morning visit to the bakery — essential to know if you want fresh bread for breakfast.
'Aprite' = you open (second person plural). Italian bakeries ('panifici' or 'forni') typically open at 6–7 am. The first batch of bread is usually ready within the first hour. Some close and reopen in the afternoon.
A che ora sfornate il primo pane?
What time does the first bread come out?
More specific — asking when the first batch is baked, not just when they open
Siete aperti la domenica?
Are you open on Sunday?
Many Italian bakeries open on Sunday morning — one of the most important baking days
A che ora chiudete?
What time do you close?
Bakeries often close by noon or 1pm when the day's bread is sold out
Italian bakeries are among the earliest-opening establishments in any Italian town. The baker ('fornaio') starts work at 2–3 am to have the first batch ready by 6–7 am. The smell of fresh bread ('profumo del forno') waking up a neighbourhood is one of the great sensory experiences of Italian urban life.