Since Italian immigrant James Mancini began baking in 1926, Mancini’s Bakery has made Pittsburgh bread, including its trademark hand-twisted Signature Twist. Still family-owned and operated, the McKees Rocks bakery uses many of the same old-world techniques while baking around the clock and producing more than 10,000 loaves a day with a team of 48 Pittsburghers. The bakery also runs a retail shop in the Strip District and supplies local retailers and restaurants.
Five Points Artisan BakeshopFamily-owned and operated in Pittsburgh’s Squirrel Hill/Point Breeze, Five Points Artisan Bakeshop makes European-style breads and pastries in small-batch bakery fashion. Its breads begin at least 20 hours before baking, allowing each loaf—from baguettes to multigrain and whole-wheat breads—to be baked the day it is purchased. Pastries are made with high-quality eggs and butter, with local produce used whenever possible.PITTSBURGH, PA
Cellone's Italian Bread CoSince two Italian immigrants built a basement brick oven in Pittsburgh, Cellone’s Italian Bread Co. has grown into a family-owned wholesale bakery making fresh breads and rolls for regional restaurants, grocery stores, and national thaw-and-serve distribution. Founded in 1911 and now in its fourth generation, the company still draws on Torino family recipes while operating from a 110,000-square-foot Crafton facility. Cellone’s is also credited with inventing and producing the Egg Bun, now a familiar American bakery staple.PITTSBURGH, PA
Jenny Lee Swirl BreadRooted in a Pittsburgh baking lineage that began in 1875, Jenny Lee Swirl Bread makes small-batch sweet and savory swirl breads in McKees Rocks, Pennsylvania. The Baker family’s tradition includes Jenny Lee Bakery, founded in 1938, and today’s products carry that history forward through naturally fermented breads such as its cinnamon swirl, cinnamon raisin and savory varieties.MCKEES ROCKS, PA
Zeppieri & Sons Italian BakerySince Carmine Zeppieri opened its doors in 1968, Zeppieri & Sons Italian Bakery has baked Italian breads, pastries and celebration cakes in the Bronx. What began as a two-person shop making only bread grew into a family-run bakery now guided by Carmine Jr., with multiple generations of Zeppieris working alongside a team of 10 bakers. Its S-rolls and Pane di Casa remain part of a neighborhood tradition that customers say spans four generations.BRONX, NY