Early to bed, early to make the bread rise for Leechburg baker

It’s a sweet job any way you slice it.

Kelly Petrella, 36, of Vandergrift, heads the bakery team of five at Sprankle’s Market in Leechburg.

The Alle-Kiski Valley native and Kiski Area High School alumnus is typically the first employee to arrive, beginning her shift at 5 a.m.

“Customers comment on the fresh smell of baking bread when they enter the store,” Petrella said.

Petrella bakes 72, 12-inch buns in 18 minutes in a large, state-of-the-art interior rotating industrial oven.

“We offer a hoagie fundraiser and use our freshly baked bread, instead of bought bread,” Petrella said.

Customers can choose from about 20 dozen freshly baked breads including kaiser, hoagie and hamburger buns.

While bread sales remain in demand, Petrella said holiday-themed sales of cookies, pies and cakes have suffered in response to covid-19 restrictions.

“We’re down about 10% this year because people aren’t placing the big orders because they aren’t gathering in large groups,” Petrella said.

Sprankle’s former Leechburg manager Doug Sprankle describes 10-year veteran employee Petrella as “great to work with.”

“She’s a team player and has championed our Holiday Cookie Walk program since its inception,” Sprankle said.

Sprankle’s hosted the creative cookie event last week. The two-day event invites customers to visit the bakery and select their cookies of choice for personalized holiday cookie trays. Cookies are sold by the pound.

“This year we baked about 3,000 cookies, but it was different this year because of covid,” Petrella said. “Last year, we baked over 5,000.”

Nut rolls, cookies and pies remain in demand this season.

“Apple pies are the most popular, and lady locks,” Petrella said. “The bakery gets 30% busier normally during the holiday season.”

Aside from a home economics class in high school, Petrella is a self-taught baker.

“I like this job, and I just keep going with it,” she said.

“My favorite part is decorating the cakes and baking the breads. I just want to keep improving the bakery.”