Pittsburgh largest and oldest family bakery is celebrating 100 years in the business with a big new bakery, new lines of specialty breads and rolls and 30+ hires this year.Cellone's Bakery
has grown from its humble, bread-baking beginnings in Bridgeville to Chartiers Avenue and now Windgap. The expansion will double the size of the Cellone operation and will feature the latest in Italian baking technology, says Dean Cellone, vice president of operations and a third-generation family member.
Cellone is moving into a 120,000 square-foot space on Napor Boulevard in Windgap, the site of the former Armour meat packing plant and a film production company. The family hopes to expand into a variety of Italian artisian breads, which are in greater demand, including focaccia, ciabatti and flatbread as well as a line of frozen breads. The frozen bread business alone as grown by 23% in the last three years.
Another initiative includes upgrading its diesel delivery trucks to a more efficient and greener diesel-propone fuel mix. The company has operated propone-powered trucks since the 1980s.
"We were green before there was green," says Cellone.
Now in its fourth generation of family ownership, Cellone employs 115, including 15 family members, and runs 41 truck routes throughout Western Pennsylvania, Ohio and West Virginia.
Writer: Deb Smit
Source: Dean Cellone, Cellones