Meet Chef Raymond

Cafe Raymond - Meet Chef RayRaymond 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 Baltimore have included the cast from the Wire and Avril Lavinge’s band.