Cinnamon SwirlWhy settle for a mere cinnamon roll when we offer a whole cinnamon swirl loaf! Made from our brioche dough and heaping portions of brown sugar and cinnamon, gooey, golden slices of this bread are delicious individually, decadent as french toast or unforgettable as a panini enclosure of apples or berries, creamy cheeses and your favorite savory accent.
Allegro LevainThe french word levain is a derivative of the latin root levare, meaning to rise and refers to the leavening agent formed from an active sourdough starter culture, water and flour. The bakery’s namesake boule is hand shaped and then left to ferment and form in a banneton (a coiled wicker basket) a fully tweny-four hours prior to baking to give the bread a thick, swirled crust and a porous but flavorful crumb. The allegro pairs well with soups and sauces or as a thin-sliced sandwich bread.
BaguetteThe allegro version of the traditional french bread takes a few liberties by using a pre-fermented sourdough starter, lending a little more flavor. All of our baguettes are hand-shaped, left to rise and then reshaped again by hand for a very fluffy interior and thick, golden crust. Try the crostini available in the bakery, made by a second baking of baguette slices with an olive oil and herb coating.
TuscanSo thick crusted, we won’t put it through the bakery’s slicer, but the taste and texture are worth the extra cutting efforts. During the middle ages, the expensive salt tax prevented salt’s use in this traditional tuscan bread. The loaf would go stale quickly and was used frequently as bread soup or bread salad. No longer subjected to this expense, our rustically-shaped tuscan levain makes a great visual centerpiece and has enough salt to be enjoyed as a table bread for a meal with soups, sauces or oils.
BatardJeers at this bread’s name are not unwarranted. As the “illegitimate brother” to the baguette, this shorter, stubbier french classic is made from the baguette dough but left to rise overnight for a crisper, darker, more flavorful crust, with a higher ratio of crumb to crust. Though slightly in its sibling’s shadow, this version is the perfect bread for bruschetta or h’ordeuvres.
BriocheThe secret to french cuisine? Butter, butter and more butter! This traditional french bread dough is enriched with butter and eggs, ingredients that require a longer rising time and skill on the part of the baker but yield a moist, lightly textured, golden colored bread. All the flavor of a croissant in the convenience of a soft loaf, slices of this bread make an addictive french toast or a sweet companion to a ham and cheese or egg and sausage sandwich.
ChallahHebrew for offering, challah is a traditional jewish bread served with the sabbath and holiday meals. The three strands of the braid loaf symbolize truth, peace and justice. Challah’s sweeter taste and light, fluffy, golden texture offer a contrast to savory dinners or a truly rich french toast. Best when broken into bits and eaten with the hands!
CiabattaA native of the northern emilia romagna region of italy, ciabatta was given its name for its resemblance to a well-worn slipper. The trick to ciabatta is a high liquid content of the dough and a prolonged rising time. This is a loosely shaped loaf with a floured, crisp crust and varied crumb. Best when broken into pieces at the table and dipped into soups, sauces, olive oil and balsamic or paired with a strong cheese.
Country SeedThe combination of seeds sprinkled on the thin crust creates a nutty flavor and slight crunch in comparison to the soft, seed speckled crumb. Start your day with a thick, buttered slice, break for a grilled cheese or peanut butter sandwich at lunch and allow the flavors to shine independently on a country picnic or as a dinner companion.
Country WhiteThis bread has the comfort adults seek, the simplicity that kids love, and the purity of ingredients you prefer. The pan-shaped loaf has a light texture and a thin crust. Its subtle flavor and even form make a perfect sandwich bread when you really want the sandwich contents to take center stage.
FarmgrainOne of our few breads to include dairy, the buttermilk of this recipe lends a tangier flavor and moisture to the lighter of our two grain breads. The crust is coated with an assortment of oats and grains while the inside remains hearty yet soft.
French BouleFrench for ball, the boule is a round shaped, white bread with a soft interior and a thin, crackled crust. Scoop out the center to house a dip or slice and serve sandwich fare. The same bread kids want but from purer ingredients.
French PeasantHistorically, peasant breads were simple, daily breads made from available ingredients. We start with our french dough and add cracked wheat berries for a nuttier flavor and more textured, thin-crusted, soft crumbed classic.
Honey SesameThis untraditional variety confirms the value of thinking unconventionally. The sweetness of the honey and the nutty flavor of the toasted sesame seeds create a surprisingly versatile, soft-crumbed bread that combines well with butter, nut butters, as a sandwich bread or with spicier curry sauces. Pair a slice of this thin crusted, light orange bread with our aged beemster gouda or creamy brie, and an addiction will surely ensue.
Italian Deli LoafThis loaf is the confluence of taste, texture and versatility. We start with a larger portion of italian dough and shape it so as to slice more uniformly for maximum sandwich making.
ItalianThis bread’s italian customer contingent tells us we must be doing something right with this golden, thin-crusted, light and soft-crumbed loaf. The olive oil lends a noticeable flavor, creating a bread that works both as morning toast, a lunch sandwich or as a dinner dipping bread.
Kalamata OliveFor olive lovers, this boule is the allegro levain 2.0! We add whole kalamata olives to the thick crusted, spongy texture of the allegro levain to create a bread that combines well with the hummus, divina roasted tomatoes or the saltier cheeses (feta, pecorino, parmesan) available for sale in the bakery. Forget the english muffin and try a personal pizza on a thick slice of this bread.
MultigrainThe flavor of this bread is worth its weight in grains. With a thicker crust and a dense crumb, the multigrain has its fair share of avid followers. A solid sandwich bread, a hearty toast or an additional nutty flavor for the good ol’ peanut butter and jelly sandwich, the multigrain packs nutrition under the variety of tastes and textures of its scored and seed-coated crust.
PumpernickelGerman tested and german approved, our take on their traditional rye bread is made with a large amount of pre-fermented “mother dough” and lightly sweetened with malted barley syrup. Traditional pumpernickel is known for its dark or “black” color, an attribute of its lengthy baking time. Allegro’s recipe interpretation uses dark cocoa powder to achieve the darker coloration and lend a new flavor accent. The round, dense shape makes a great bread bowl for a large portion of soup to warm a wintry day or for a festive party dip.
Raisin WalnutCome early or call ahead for this one, as its cult following of customers does not allow it to linger on the racks for very long. With a thick crust, a dense crumb, walnut chunks and a generous portion of raisins, this favorite is flavorful enough to stand alone. If more of the loaf makes it home, try it with maple syrup and creamy irish butter or cream cheese and an additional sprinkling of crushed walnuts. We make our raisin walnut loaves with whole wheat flour to increase its texture, flavor and fiber.
Russian Corn RyeBring the delights of the deli to your kitchen and packed lunches with allegro’s variation on the familiar deli rye. The more rectangular shape makes for more sandwiches per loaf, and the cornmeal dusting, caraway contents and soft crumb make for a loaf that quickly disappears. Available in the regular allegro deli size or a three-pound loaf, this corn rye has been confirmed as a classic by neighborhood delis and discerning customers alike. Add corned beef for a true pitts-burgh classic.
Seedless RyeIf you don’t like rye bread, you haven’t tried our seedless rye bread, but good luck scoring a loaf from its contingent of eastern european buyers. A local favorite, this loaf contains no caraway seed or powder, allowing the subtle sweetness of the rye grain to distinguish itself. Available in a small football shaped loaf or large three pound boule, the density of the crumb works well for slowly soaking up sauces, containing juicy sandwiches or housing a party dip. Come early or call ahead for this one!
Left Coast SourdoughThis loaf’s history dates to san francisco and the california gold rush, when prospectors carried mixtures of flour and water in packets attached to their waists. The result was a fermented leavening agent and a chewy, tangy bread. Allegro’s liberal coast version is a traditional, long-fermented loaf which rises overnight in a banneton (wicker basket) for a distinctive patterned, thick crust and spongy, flavorful crumb.
Sundried TomatoWith the garden ingredients already filling your sandwich slice, add a layering of fresh mozzarella and a drizzle of balsamic for the portable version of caprese salad or savor the extra ingredients as you absorb the final flavors of your meal. Each tomato is a testament to our commitment to natural ingredients, as we use only sulphur-free tomatoes from a trusted source in virginia.
Traditional RyeFor the caraway fan, this is the dense, rye bread at the end of the rainbow. One of our heartiest loaves, with the highest ratio of rye flour to wheat, the overnight rising time enables a substantial crust, accented by a banneton-imprinted pattern, a flour dusting and the scoring styles of the individual bakers.
Whole Wheat SourdoughFor those who ask for the bakery’s healthiest bread, this is our response. For those who ask for a thicker crust, a dense crumb and a sandwich bread with flavor, this is still our response. With over fifty percent whole-grain flour, this bread balances wholesomeness with flavor. Available in a loaf or boule, slather a slice with butter or honey for breakfast and allow the added flavors to seep into the dense crumb, or load it with vegetables for an energizing lunch.
Garlic Parmesan BaguetteAnother liberty taken on the classic recipe, this version packs a denser crumb with small chunks of garlic and parmesan cheese blended into the dough.
Cracked WheatThe city cousin of the french peasant, this bread starts from the same dough but takes its shape from the pan loaf, creating a more uniform, cracked-wheat berry dusted loaf ideal for sandwiches. The texture is light and familiar enough to satisfy a picky child but with the added nutritional value of the wheat berry to keep a parent’s mind at ease.
FocacciaFocaccia is a derivation of the latin word focus, meaning hearth, since this italian bread was traditionally baked on the embers of the hearth. Allegro’s version is available topped with basil, rosemary, salt or plain and makes a thick and flavorful, ready to use pizza crust, a soft and moist sandwich bread or a substantive panini sandwich. Focaccia is available by special order only, in a half sheet tray or in individual rounds.
Chocolate CherryA new way to sneak more chocolate (and its antioxidant properties! ) Into your diet, this unconventional bread combines pure dutch process dark cocoa and chunks of semi-sweet callebaut chocolate with dried cherries. Though rich enough to eat by itself, it also pairs well with a bit of jam, cream cheese and crushed nuts or as a truly decadent, well deserved french toast! Can’t get through the entire loaf in time? Try making a softer crouton to toss with fresh greens, goat cheese, berries and a light balsamic dressing.
Blueberry CornA far cry from traditional cornbread, blueberries and raisins add juicy accents to the soft but dense crumb of this boule. A cornmeal dusting lends a golden color and slight crunch to the thinner crust. Have a slice with butter or cream cheese for breakfast or add a little more palatal variety to a turkey and cheese sandwich.
Pumpkin Pie SquaresWhat is more amazing then pumpkin pie? Probably a couple things…but, our pumpkin pie squares are a personal pumpkin pie fix. Perfect on the go, or when a whole pie is too large- you know it is fall when we have these in stock. [Seasonal]
HamentaschenIf you have ever sung or hummed the lyrics, “my hat it has three corners, three corners has my hat, and had it not three corners, it wouldn’t be my hat,” you were singing about this three-cornered, jewish cookie. Traditionally eaten during the holiday of purim, the name is most likely a derivation of haman, an old testament antagonist, who wore a three-cornered hat, or a corruption of the german word mohntaschen, meaning poppy seed-filled pouches. You won’t be too worried about the cookie’s etymology as you bite into one of these fruit-filled cookies. Available in apricot, blueberry, blueberry cheese, cherry, cherry cheese, raspberry and its namesake poppy seed.
CroissantOur croissants have been voted some of the best in pitts-burgh! We make them daily in fresh, small batches. The flaky, buttery dough comes in both plain and chocolate- and are perfect for breakfast. Just ask all the customers that help them sell out daily.
Apricot CrispsThese crisps are one of our vegan offerings at allegro hearth. The sweetened oat crust makes this crisp stand out, and it’s convenient bar size is great for breakfast on the go.
BrowniesJust one step away from fudge, these brownies focus on the important things- rich, dark chocolate and golden butter- to create a gooey brownie with a flaky top crust. The oils of the walnut in the nut brownie add additional moisture with a contrast of flavor and texture. Cut in generous sizes, you might want to find a friend for sharing or just take your time and savor each morsel with a big glass of milk or mug of coffee.
Chocolate Chunk CookiesWhy settle for a mere chip when you could feed your chocolate fix with an entire chunk of dark chocolate? That’s the thinking behind these gooey, melt in your mouth cookies. Available in small (3.36oz) or large portions (6.72oz).
Chocolate Walnut Cookies
Cinnamon Currant SconeA surprisingly filling triangle of crumbly, buttermilk-moistened, cinnamon and currant bites, these scones stand well on their own or pair well with a touch of maple syrup, jam or just a dunk into your morning cup of coffee.
Cream PuffFrom a pudding-like piping, these pastries puff to a light classic. We begin by bringing water, butter and salt to a boil, adding a touch of all-purpose flour and beating the mixture until cooled. Egg after egg is added and then the mixture is piped onto a pan and baked. The baked, puffed shell is piped with homemade vanilla custard and then topped with chocolate buttercream icing (éclair) or lightly sprinkled with powdered sugar (cream puff).
EclairFrom a pudding-like piping, these pastries puff to a light classic. We begin by bringing water, butter and salt to a boil, adding a touch of all-purpose flour and beating the mixture until cooled. Egg after egg is added and then the mixture is piped onto a pan and baked. The baked, puffed shell is piped with homemade vanilla custard and then topped with chocolate buttercream icing (éclair) or lightly sprinkled with powdered sugar (cream puff).
Lemon BarsSavoring these tart bars might make your face pucker. The crust, similar to shortbread, starts as a mixture of butter, flour and sugar pressed into a pan and par baked. A hand-whipped liquid of eggs, sugar and fresh lemon juice is poured over the crust, baked again and then sprinkled with powdered sugar.
MacaroonsIf you like coconut, this is your pastry! Whether you like the edges dark or the middles milky and lightly flaky, we aim to have a variety of finishes to these ice-cream-scoop-sized treats that taste like they fell from the palm.
Banana Walnut (Vegan)Whole organic spelt flour, organic spelt flour, bananas, brown sugar, walnuts, sugar, expeller-pressed canola oil, rice milk, flax seed meal, lemon juice, baking soda, baking powder, cinnamon, allspice, vanilla extract, salt
Oatmeal Raisin CookiesWith a hint of spice from crystallized ginger, these cookies take the staple ingredients you’ve always loved and add a little more to keep you checking the crisp and textured edges and the moist and fruity center of this cookie. Available in generously portioned small or large sizes.
Peanut Butter CookiesDid it start as one person’s idea that stuck through baking history? Do they serve as a warning for those with allergies or enable a crumbly batter to remain in tact and add a little crunch in the crevices? We’re not sure why we do it, but we still criss cross our peanut butter cookies and make them as they should be made: from real, natural, creamy peanut butter. Available in generously portioned small or large sizes.
Raspberry CrispsThese crisps are one of our vegan offerings at allegro hearth. The sweetened oat crust makes this crisp stand out, and it’s convenient bar size is great for breakfast on the go.
Chocolate Petit FoursA true test to a chocolate lover, this little cake packs a lot of richness. Two layers of our signature, moist, chocolate cake sandwich a layer of vanilla buttercream icing. The sides are iced with chocolate buttercream icing and rolled in more chocolate cake crumbs for good measure. The top is fancied with piped, chocolate buttercream icing and a vanilla rosette. It’s pretty, but you’ll want to eat it!
RugelachYiddish for little twist, this traditional jewish pastry is eaten at hanukkah and on shabbot, but at allegro, we put out a fresh tray on a daily basis. We begin with our own, homemade cream cheese pastry dough rolled into a rectangular shape, slather on a generous coating of either apricot or raspberry filling, sprinkle on cinnamon and sugar and scatter some ground walnuts before rolling the whole thing into its name sake twist. A dash of sanding sugar adds a little sparkle and the final touch.
SnowballToo good to throw, this little version of the cake is an inverted chocolate cupcake piped and coated with vanilla buttercream icing, rolled in coconut flakes and garnished with a chocolate rosette.
ThumbprintsThis bite size cookie is the perfect portion for small children or a quick fix for an adult sweet tooth. Brown sugar, butter, vanilla, egg yolks, flour, salt and sugar are mixed together, scooped into a little thumb-printed dollop, topped with chocolate or vanilla buttercream icing and a little dose of extra sweetness. Buy them by the piece or by the dozen.
Irish SodaWe make this bread around st. patrick’s day, though we also make it for special order, and it’s available at various irish festivals around town. This bread is more like a dense biscuit or scone than a traditional loaf of bread. It is slightly sweet and filled with raisins.
Pumpkin BreadWhen fall comes to pittsburgh, it is time for pumpkin bread! Spiced with cinnamon and ginger, it is the perfect breakfast or dessert bread. Like our other quick breads, this loaf comes in a convenient bread pan for easy travel to meetings or get togethers. [Seasonal]
Cinnamon Swirl Coffee CakeThe perfect accompaniment to your morning cup of coffee! This bread has a crispy topping and a swirl of cinnamon throughout. It’s a scrumptous delight that is meant for sharing.
Banana NutBanana bread: this bread is chock-full of nuts and fresh ripe bananas, along with a few spices to give it a little zip.
Lemon Pound CakeFlavored with fresh lemon zest, this buttery cake is a contrast of dense cake and light lemony flavor.
Almond Torte CakeHouse made bavarian cream sandwiched between two layers of vanilla cake and topped with pastry cream and sugared almonds.
Black and White CakeTwo layers of rich dark chocolate cake surround a layer of vanilla buttercream and decorated with vanilla and chocolate buttercream.
Carrot CakeThe USDA recommends at least five servings of fruits and vegetables everyday, but they never said they couldn’t be eaten via cake! Eggs, corn oil, sugar, bread flour, cinnamon, baking soda, baking powder, fresh grated carrots and walnuts combine to form a dense, moist cake coated with cream cheese icing and sided with more chopped walnuts. A piped rosette garnishes the center, and each slice is designated with a little carrot made of icing. Available in 7-inch (8 servings) or 10-inch (12 servings) diameters.
Chocolate Lovers CakeIf cacao were still used as a currency, this cake would be the dessert of royalty. We start by splitting our moist, dense chocolate cake into two layers, adding a filling of chocolate buttercream icing and then coating the whole thing with more chocolate buttercream, a vanilla buttercream rosette and a cherry. Available in 7-inch (8 servings) or 10-inch (12 servings) diameters.
Peanut Butter CakeSpecial order only
Raspberry Frosted CakeWe blend whole raspberries into our vanilla buttercream icing to create a fruity topping and filling to our chocolate or vanilla cake.
CupcakesWe make an assortment of cupcakes at allegro. From our specialty carrot or strawberry-filled cream cheese to the more simple chocolate with vanilla icing, we’re sure you’ll find something to satisfy those smallest of sweet tooth cravings.
CherryAvailable by special order, we make this pie with a filling we prepare from scratch. The result is a pie bursting with natural cherry flavor.
Cream PiesSeasonally available in chocolate or banana and sometimes in mini-size, these pies are a refreshing treat for summer.
PumpkinA fall favorite, this seasonal pie is so popular among our customers that we make a pumpkin bar to satiate their demand well past the holidays. We make ours with a velvety sweet filling and a cream cheese crust.
AppleThis pie starts piled high with six, tart, fresh, green apples mixed with cinnamon, sugar and flour and then topped with strudel. Once baked, the pie caramelizes into a seemingly standard size but is packed with the flavorful intensity of its extra apples, flaky crust and rich crumbles.
BlueberryPacked with blueberries is the best way to describe this pie. We created a filling that is heavy on the fruit and light on everything else.
Chocolate PecanThis is a rare take on the classic pecan pie based on our pastry chef’s theory that chocolate makes everything better. She’s been making this pie for years and still has a hard time putting it in the pastry case instead of taking it home. The process is the same as the traditional pie but with chunks of dark chocolate generously added to the pecans in the pie crust before topped with the buttery mixture and baked.