I’ve been having so much fun exploring the foodie scene here in Pittsburgh since we arrived in August, and the list of restaurants I want to try is growing longer and longer each week thanks to recommendations from friends and articles from food critics. After it received multiple mentions by the NY Times in 2015 (most notably this in November), I bumped Bread & Salt Bakery up to the top of my list, and A and I ventured to Bloomfield one cold but sunny Saturday in December to see what all the fuss was about.
I’m grateful to the NY Times for raving about Bread & Salt, because I never would have discovered it if I wan’t determined to visit. In an unassuming neighborhood of Pittsburgh (Bloomfield, also known as Little Italy), down a side street off the main drag, back from the road behind a parking lot, nestled among homes, in a small, white brick building is where you’ll find Bread & Salt Bakery.
(Note: See the herb boxes in the photo above? They were filled with the last surviving herbs and peppers, grown right outside of the bakery for use in warmer months.)
The bakery is known for its bread, which to my understanding is sold by pre-order only. Fridays through Sundays they open their doors for pizza – Roman-style pizza al taglio – which often sells out.
We arrived on a Saturday around 11AM and took advantage of their pizza-by-the-slice, ordering multiple styles. My favorite was the pumpkin, sage, and speck. We ordered Italian sodas to accompany our pizzas (I wished I was a coffee drinker because I wanted to order one of their beautiful lattes only so that I could Instagram it), and sat at one of the few tables outside to enjoy our lunch.
The most memorable part of the meal was dessert. Normally this would be no surprise, but at a bakery known for it’s bread and pizza I wasn’t expecting dessert to be the star. On the counter next to the register was a jar full of cookies, which I was told was rosemary shortbread. I was immediately intrigued by the idea of a savory cookie and ordered one. It was the perfect complement to the pizza: savory and full of rosemary, but still with a hint of sweetness. This is something I’m going to try to recreate at home.
By the time we left, about 45 minutes later and just before noon, there had been a steady stream of customers and the pizza selection was already dwindling. The early bird gets the best pizza selection!