2103 Penn Ave * Pittsburgh, PA 15222 *
412.281.4670
Meet Chef Raymond
Raymond Mikesell was born
and raised on the Northside of Pittsburgh. He worked for
thirteen years at The Breadworks; a local artisian bread
bakery in Pittsburgh. Before moving to the Baltimore,
Maryland area, Raymond studied the art of baking in France.
While in Baltimore, Raymond was the president of the Stone
Mill Bakery as well as two cafes and a commissary kitchen.
After ten years leading Stone Mill, Raymond has come back
to Pittsburgh and has opened his first café in the Strip
District.
Honors and highlights
• Raymond’s bread has been served numerous times to the
White House during both the Clinton and Bush
administrations.
• The Smithsonian Museum of Natural History and The
American History Museum in Washington D.C. were both
regular customers
of Raymond’s bread
• A prominent Switzerland artist chose Raymond’s
gingerbread because of its supreme quality to create a 10ft
X 15ft gingerbread
house which was displayed at a Baltimore College during the
holiday season
• Ray has catered on many occasions for Cal Ripken Jr.
Ripken, a MLB Baltimore Oriole and hall of famer, developed
a friendship
and a respect for Raymond. Raymond was invited as a guest
to Ripkens hall of Fame induction.
• Raymond has participated in many events and fundraisers
for Meals on Wheels and the Baltimore Aquarium
• Fans of Raymond’s baking in Balitimore have included the
cast from the Wire and Avril Lavinge’s
band.
