Things Rising: BreadWorkS News

"Born & Bread" Newsletter

Our monthly newsletter is filled with interesting tidbits about our products, notes and news about the bakery, monthly specials, recipes, facts and comments from people like you who just enjoy our breads. Check out current and past issues:

• July, 2017
• June, 2017
• May, 2017
• April, 2017
• March, 2017
• February, 2017
• January, 2017
• December, 2016
• November, 2016
• August, 2016

Awards, Accolades, Articles

• American Culinary Federation
  Tri-State Purveyor of the Year
• American Culinary Federation Pittsburgh Chapter
  Purveyor of the Year, President Award
• American Culinary Federation Pittsburgh Chapter
  President Award
• Greater Pittsburgh Hotel Association
  Service Award for Untiring Devotion and Dedication
• Northside Development Fund
  Northside Impact Business of the Year
• Pennsylvania Restaurant Association Western Chapter
  Associate Member of the Year

Bread & Banter

Read a few bylines about our brand and bread.

As Featured in Northside Chronicle, December, 2016
Holiday specialties from Northside bakeries

Along with its “Famous Focaccias”, available Monday through Friday year round, BreadWorks covers its bases when it comes to holiday breads. BreadWorks Vice-President and Head of Distribution, Fred Hartman, said on December 23 and December 24 the shop will be offering Sweet Egg Bread, and Chocolate Babka “for your New Year’s parties” on December 31. The shop also offers holiday breads for Valentine’s Day, St. Patrick’s Day, Easter, Mother’s Day, Thanksgiving, and on October 15 which is BreadWorks’ birthday.

BreadWorks, which began on the Northside in 1979, was originally called French Oven Bakery until 1984 when the name was sold to a franchise. The bakery then changed its name to The Breadworks, and dropped “the” in 1997 during the creation of the current logo.

Read the full article here.

As Featured in Whirl Magazine, November, 2015

BreadWorkS co-owner Fred Hartman has been providing Pittsburgh restaurants with rolls, loaves, and more for 37 years. “Born and Bread,” the business has witnessed the industry shift its focus to trendier foods — even the use of brioche versus a traditional bun, says Hartman. Here, he plates offerings like the knot roll, Asiago ciabatta, sesame horn, rustic flute, and eppi (front); and walnut raisin, rustic sourdough, rustic sticks, pumpernickel, and ciabatta (back).

Video Recap from Whirl Magazine's 3rd Annual Chef’s Best Dish Event 11/10/2015

"Breadworks Celebrates 35 Years in Pittsburgh’s North Side"
Edible Allegheny, Aug., 2014

"Review: Burgh’ers"
Pittsburgh Magazine, Dec., 2013

"On Bread Alone"

"On a Roll"

BreadWorkS on TV!

A news crew from Fox 8 Cleveland took a road trip to Pittsburgh on October 7, 2013. During their visit they stopped by the BreadWorkS bakery. See the video here!

One of our young fans celebrates her birthday BreadWorkS style each year. In 2015, it all began with our Baguette. Last year it was the Rustic Sour and this year, she chose our Rustic Deli White. We're excited to help make her day special!

Taking a moment to enjoy a roll in the BreadWorkS store!

"The BreadWorkS hat made it to the top of the swiss alps... oh yeah!" A BreadWorkS friend, skiing in the Swiss Alps with his family.

One of our customer's sheep, appropriately named “Chopper” enjoying a BreadWorkS saltstick, part of his diet!