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Mediterra Bakehouse

Allegheny Co., PA

About Mediterra Bakehouse +-

In 2001, Nick founded the Pittsburgh bakery, Mediterra Bakehouse. In 2002, he rented a modest 4,000 square foot unit in an industrial park just outside of downtown Pittsburgh. Eventually, he recruited the help of his children: Mike, Anthony, Nicole, and Nick. Today, following 15 years of relentless growth, their family business has gobbled up nearly 40,000 square feet at their Pittsburgh headquarters, allowing them to serve local farmers markets and patrons, as well as commercial clients including local restaurants, grocery stores, hotels, and resorts.

Mediterra bakes artisan breads using traditional French methods. Instead of commercial yeast, their breads rely solely on natural sourdough starters called levain, which allow them to achieve their rise, distinct sourdough tang, and nourishing nutritional value. Each loaf is slowly fermented, proofed in willow baskets or tucked into French linen, and then cut, weighed, and shaped by hand. Finally, each loaf is loaded into one of their hearth ovens, built onsite by a seventh-generation French company. With more than 30,000 pounds of firebrick and a baking surface composed of volcanic rock from the Alps, these ovens help to maintain consistent temperatures throughout the bread.

Mediterra bakes artisan breads using traditional French methods. Instead of commercial yeast, their breads rely solely on natural sourdough starters called levain, which allow them to achieve their rise, distinct sourdough tang, and nourishing nutritional value.

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From Mediterra Bakehouse