Prantl's purchases Lincoln Bakery in Bellevue
Joe Porco recalled an anniversary party to celebrate Lincoln Bakery’s 65th year in business — more than 700 customers lined up along Lincoln Avenue in Bellevue.
“A bakery is about community,” Porco said on Wednesday as he reflected on the sale of the bakery after nearly eight decades in business. “I so appreciate the loyalty of our customers over the years, many who became friends. I have received so many calls and texts over the past few days.”
The sale happened quietly in October and Porco wants to make sure there will be a smooth transition. He announced this week that the owner of Prantl’s Bakery — another family-founded business — purchased Lincoln Bakery. Porco is semi-retiring so he and his wife Sandy can spend more time with their children and grandchildren.
“It’s time,” said Porco, who is 67. “We want to experience life and have a little freedom.”
Porco said he will stay involved part-time, working four days a week. He has been working with the new owner sharing recipes. He said the plan is to keep the name, recipes and staff. The only difference, Porco said, is customers can now order Prantl’s burnt almond torte.
Prantl’s is known for the aforementioned burnt almond torte, which was named by the Huffington Post as the best cake in America and the best cake in Pennsylvania by the Food Network. It has locations in Greensburg, Shadyside, Squirrel Hill, North Side and North Huntingdon.
Joe Cugliari, a consultant for Prantl’s, confirmed the plan is to keep the Lincoln Bakery products and all of its business operations the same. Customers will be able to order a Prantl’s burnt almond torte and pick it up at Lincoln Bakery, Cugliari said.
“Lincoln Bakery has a widespread following that loves their baked goods,” Cugliari said. “I am sensitive to that. Why change anything when the business has been doing so well? Joe (Porco) is so right about the bakery being about community. He has been in this business for decades and he gets emotional talking about it because it is truly a huge part of his life.”
The bakery business requires a lot of time, early morning hours, the holiday rush and deliveries, Porco said. He said his wife has always understood the time commitment. She grew up in the business — her parents Andrew and Stephanie Slezak started Lincoln Bakery in 1945.
Porco said in a social media post earlier this week that “having learned from the best, he was privileged to become the owner in 1990.”
He began working there in 1978.
The bakery is a sweet spot known for its cookies, doughnuts, fresh bread and rolls baked overnight, as well as its cakes, with wedding cakes being a big part of the business. About 15 years ago, Porco said they decided to offer slices of various cakes to give customers options to purchase one slice or several different slices and not have to buy a whole cake.
Porco said he heard rumblings that people in the neighborhood thought the bakery was closing. He wanted to explain everything via social media.
“After many years of serving the Bellevue and surrounding communities, I made the difficult decision to sell Lincoln Bakery. Our bakery has been a much-loved family business. Much love, pride, sweat and tears have gone into its successful operation for 79 years. Throughout the years, our cakes and baked goods became a treasured part of your holidays, birthdays, anniversaries, baptisms, graduations and weddings. We were blessed to play a small party in your significant life events.”
Customer Shakur Rosell of Etna, who used to live in Bellevue, stopped by on Wednesday.
“It is great to see it is still open,” Rosell said. “The doughnuts are where it’s at, but everything in this bakery is really good. It’s a little piece of home.”
JoAnne Klimovich Harrop is a TribLive reporter covering the region’s diverse culinary scene and unique homes. She writes features about interesting people. The Edward R. Murrow award-winning journalist began her career as a sports reporter. She has been with the Trib for 26 years and is the author of “A Daughter’s Promise.” She can be reached at jharrop@triblive.com.
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