Baking bread is an exercise in timing. How long a piece of dough rises and the time it spends in the oven can make or break a loaf.
After 104 years of practice, Pittsburgh-based Cellone's Bakery Inc. says it has that timing down to duplicate the same bun, roll or loaf every hour, every day.
“Consistency is such a big thing in this industry,” Brandon Cellone, the family-owned company's treasurer, said recently as about 100 8-inch hoagie rolls moved past each minute on a conveyor in a new production facility in Fairywood, near Crafton.
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