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In 2002, Nick Ambeliotis founded Mediterra Bakehouse in Pittsburgh, PA.
From it's inception, our artisan bread bakery has been focused on quality ingredients and time-honored techniques. We source ingredients locally as often as possible and naturally ferment each and every loaf to ensure nutrient retention and the best possible flavor.
FARM, MILL, BAKE.
In 2015, we partnered with farmer Noah Hiscox, and began growing our own wheat on 35 acres of land in Coolidge, Arizona. We practice sustainable, organic farming methods like irrigation ports, and avoid the use of pesticides.
Our homegrown grains are then milled in-house using a natural barre granite stone mill. Today, we proudly utilize at least 15% of our own organic heritage wheat flour in every loaf.
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