033 Erika Bruce: Crafting Cakes and Community at Third Space Bakery

The Pittsburgh Dish

(00:55) What does it take to craft the perfect rustic pastry and build a thriving worker-owned cooperative bakery? Join us on this episode of The Pittsburgh Dish as we chat with Erika Bruce, the passionate co-owner of Third Space Bakery in Garfield, Pittsburgh. Erika shares the unique journey behind the bakery's inception, their commitment to seasonal and local ingredients, and the exciting, ever-rotating menu that keeps their loyal customers coming back for more. From mouth-watering quiches and galettes to hearty focaccia and sandwiches, there's something for everyone at Third Space Bakery.
We also explore the innovative cooperative model that sets Third Space Bakery apart. Erika explains the collaborative decision-making process that shapes the bakery. Plus, Erika sheds light on the vital role community support has played in their success and shares valuable lessons learned that could inspire aspiring cooperative businesses.
(11:59) Finally, Erika takes us through her personal culinary journey—from a picky eater to a devoted pastry chef. We discuss her transformative time in various bakeries and food media career with Boston-based giants. We end with a look forward to exciting plans for the business's future, which may include adding a wood-fired oven for community events.
(31:59) Plus, a Regent Square recommendation from Julie Engelbrecht and a simplified tortilla soup recipe from listener Jon Hinojosa. Don't miss this episode, filled with heartwarming stories, delectable recipes, and a deep sense of community spirit!

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1. 033 Erika Bruce: Crafting Cakes and Community at Third Space Bakery (00:00:00)

2. Creating a Worker-Owned Bakery (00:00:55)

3. Culinary Journey and Pastry Passion (00:11:59)

4. Evening Classes and Community Engagement (00:20:55)

5. Recommendation & Tortilla Soup Recipe (00:31:59)