New owners want to keep Mazziotti Bakery taste of the Alle-Kiski Valley

The new owners of Mazziotti Bakery in Lower Burrell want to keep the small business’s legacy alive.

In fact, Shawn Creevey and Samantha Singer haven’t changed anything at the 68-year-old staple.

“That’s what the customers like,” said Singer of Harrison. “I wasn’t changing something that wasn’t broken.”

Creevey and his girlfriend, Singer, took over Mazziotti Bakery from Carlo Cimino in March. A “grand reopening” was held last weekend.

“(Cimino) left me in really good shape,” said Creevey, who is also the manager at Highland Tire and plans to keep working there. “His staff stayed with me and being able to pick up with them has been terrific.”

Creevey and Singer are the fifth owners of the bakery that has been synonymous with the Alle-Kiski Valley since 1958. Known for its Italian pastries, cakes, cookies and other sweet treats, Mazziotti Bakery was started in 1958 by Nicola and Carmella Mazziotti.

The production facility is still located in Arnold, while the retail store is off Leechburg Road in Lower Burrell.

“I believe in the Valley, and I believe in the people in the Valley,” Creevey said. “We’re strong people. When people come to the area, they know they’re coming to a hardworking area with good people.”

Singer said she had been baking for others for years and still works as the pastry arts assistant at A.W. Beattie Career Center. When the opportunity came up to take over the bakery, Singer was intrigued.

“I enjoy baking because I’m a people-pleaser,” she said. “I like to do things that people love. I take pride in baking.”

While there have been some learning curves entering the small-business and commercial baking world, Singer said what’s most rewarding is interacting with customers and making a product they love.

“You have to have your heart in it,” she said. “If you have your heart in it and please the customers, it will grow.”

Creevey said Mazziotti Bakery will keep the taste and products people know and love, and also introduce new items like pizza rolls and cinnamon rolls.

“Everything stayed the same. All the recipes are the same. Nothing has changed as far as our product,” said Lisa Peel, bakery manager. “If anything, we’re adding.”

What also will stay the same is Mazziotti Bakery’s commitment and support to organizations, fundraising events, school booster clubs and other local businesses in the community.

“Mazzioti has been a staple in the community for many years,” Peel said.

She said all members of the bakery’s staff care about making the best products for customers.

“I can’t say enough about Shawn and Sam. I think this was a good thing for them. They’ve been very good to me and the rest of the staff. We all have the same goals: to make this small business a very successful business.”

One long-term goal for the bakery, Peel said, would be to have all operations in the same location to increase efficiency.

“Ideally, it would be nice to have everything under one roof — our production and our retail,” she said.

Creevey said he’s grateful for all the support in the new endeavor.

“We want to be a cog in the community and keep the Valley strong,” he said.