412-454-6200
2305 Smallman Street
Pittsburgh, PA 15222
Located at 23rd & Smallman St.
in the Strip District GET DIRECTIONS
Hours:
Open Daily 8 am - 9 pm
Up to 2 Hours FREE Parking with Purchase Enter Garage on 24th St.
Special Orders
Remember, we take special orders for cakes and desserts, so call us with your requests!
Our All Natural Bakery
Our bakery features made from scratch cakes, pies, cookies, muffins, scones...and much, much, more! As an all-natural bakery, we're always looking for ways to make our great creations even healthier. You won't find anything made with bleached flours, white sugar, artificial colors, flavors, preservatives, or sweeteners on our shelves! We're proud to be the first bakery in town to bake with agave nectar, an all-natural low glycemic sweetener. We're creating new items made with agave daily, so check back often to see what's new.
We also feature a large selection of fresh breads delivered daily from 2 different local bakers. Whether you're looking for a crusty European style loaf, a whole- grain pan bread, the city's best deli rye or a specialty loaf we've got it all!
We also feature many vegan selections, come in and check us out.
Featured Recipe
Bread and Butter Pudding
From Greg Atkinson
With the resurgence of artisanal bread baking during the last years of the twentieth century came the return of stale bread. Factory-made breads have additives that keep them soft longer, but traditionally made breads grow hard pretty quickly; hence the need for recipes like this one that render day-old bread delectable. Bread pudding is comfort food at its best. This version, with a crackly coat of cinnamon and sugar on top, is reminiscent of cinnamon toast.
Makes 8 servings
½ cup (1 stick) organic unsalted butter
6 cups cubed day-old white bread or rolls (1-inch cubes)
4 organic eggs
1 cup brown sugar
1½ cups organic milk
1 teaspoon vanilla extract
¼ cup granulated sugar
2 tablespoons ground cinnamon
1. Preheat the oven to 375°F. Melt the butter in a small saucepan over medium heat, then take it off the heat and let it cool down a little. Put the melted butter in an 8-inch square baking dish and pile in the bread cubes. Toss the cubes in the butter to lightly coat them.
2. In a medium mixing bowl, beat the eggs with the brown sugar until smooth. Whisk in the milk and vanilla, and pour the mixture over the buttered bread cubes. Press the bread with the back of a spoon to encourage absorption of the egg mixture; the bread should be barely covered.
3. Stir the granulated sugar and cinnamon together in a small bowl and sprinkle the mixture over the pudding. Bake until the pudding is set, about 30 minutes. Serve warm or cold.
