A Pittsburgh Tradition Since 1926 (412) 331-2291
Fax: (412)-331-3243

About Mancini's Bakery

Mancini's Italian Bread Pitsburgh PAMancini Bread originated in 1926 when James Mancini, an Italian immigrant opened a one room bakery in McKees Rocks, PA. At the age of fourteen Jim apprenticed himself to a baker. After mastering his trade, Jim, who loved to experiment, developed his own bread formula. He rented a space and began a tradition by baking 100 loaves a night and then delivering the fresh bread to his customers the next morning. The "twist " bread was his trademark. Jim's father, Frank Mancini, noticed his son's industry and built a small bakery building in the West Park section of Stowe Township for him.

After World War II Jim's brother, Ernie joined him as a partner in the bakery. The two brothers enjoyed a successful partnership until Jim's retirement. Ernie's son, Frankie, joined the firm in 1971 after graduating from the University of Miami and the Dunwoody Institute of Baking in Minneapolis.


Frankie inherited his uncle's love to experiment and developed the formula for Mancini's Famous Raisin Bread. Sadly Frankie died in an accident in 1977. Keeping up the family tradition, the bakery is now owned and operated by Mary Mancini Hartner, Frankie's sister and Ernie's daughter.
Although Mancini's now bakes more than ten thousand loaves a day, the bakery still utilizes most of the same Old World techniques, which Jim Mancini practiced in 1926. The bakery employs forty-eight people and operates 24 hours a day everyday.

Mancini's BakersMary Mancini

Mancini's Bakery Today

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About Mancini's Bread Company

Nick Hartner learned the general rules of baking from his grandfather, Ernie Mancini. Later, Nick learned the hands on skills of mixing, scaling, forming and baking from longtime Mancini Master Bakers Lenny Palozzo and Frank 'Maz' Mazziola.

To gain more knowledge of baking products and process Nick attended artisan bread classes at the Dunwoody Institute in Minneapolis and the San Francisco Bread Institute (SFBI) in California. He graduated with a degree in Biomedical Engineering from Marquette University in Milwaukee Wisconsin 2000.

Nick returned to Pittsburgh after graduation and began working at the bakery,where he decided he wanted to pursue a career at Mancini's and continue a family tradition.

Nick worked in every aspect of the bakery from cleaning flour bins, driving a bread route, baking and as a production supervisor. In Dec 2002 he opened a Family Franchise of Mancini's in the Strip District of Pittsburgh with the help of his younger brother Ernest Mancini Hartner and Cousin Raymond Reed Baker. Both of whom contributed to the successful adaptation of the Mancini brand to a retail Bakery concept. Both left the business after a few years to pursue MBA's at the Warton School of Business and Hong Kong University respectfully.

Mancini's Bread Company Market SquareNick Mancini Walking to work
Mancini's Bread Company Today

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Mancini's Archives
Being in business for over 70 years in Pittsburgh has been an awesome experience. We would like to share with our customers some of our favorite images, awards and articles from the past and present.

Click the image below to enter our archives.

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