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.