Jenny Lee — Back to Baking

By Christine Bahr

Jenny Lee Bakery, a staple in the McKees Rocks area, is rebounding once again from the flames and ashes that almost ended nearly 70 years of baking excellence.

Can you imagine what it would be like to work with 120,000 pounds of sugar a year? Ask third-generation baker, Scott Baker, owner of Jenny Lee Bakery. He can tell you exactly what it’s like to not only see, but handle that much sugar in one year. Jenny Lee Bakery has been the source of the aroma of freshly baked pastry, bread, cookies and candy that has permeated the air of the McKees Rocks area for decades. Even if you weren’t a lover of sweets, you couldn’t help but savor the tantalizing smells blanketing the community each day.

Scott Baker comes from a long line of family members who were dedicated professionals and talented bakers. Scott’s grandfather, Paul Baker, began the business in 1938. The bakery’s first location was in the Diamond Market, which today is known as Market Square, Scott said. The bakery’s production began in McKees Rocks in 1941, with all the baking eventually coming from that facility. Jenny Lee Bakery grew steadily as the years progressed into the 1950s and 1960s, never straying from their mission of providing extraordinary baked goods and customer service.

However, in 1993, the week before Easter, their resolve was severely tested when a fire gutted the third floor of the bakery. Even though the fire was contained solely to the third floor, the loss of business for the Easter season was extensive. Yet, with strong determination, Scott and Jenny Lee Bakery were able to rebound and continue with their famous line of products. The bakery’s number one product, cinnamon raisin bread, and other baked goods, were back on the production line and on the shelves of their store on Island Avenue and in local grocery stores.

It is said that lightening never strikes twice in the same place, but to the horror of Scott and the employees of Jenny Lee Bakery, lightening did strike twice in the form of another fire on Thanksgiving Day 2006. The fire was contained to only four rooms of the bakery, but there was extensive smoke and water damage to the rest of the plant. This presented a major problem for the bakery because the holiday season is an essential part of the business, but there was no way the ruined bakery could produce any items to be sold.

Scott immediately went into action and leased space from the USA Bakery on Lincoln Avenue on the North Side. Scott’s personal team of bakers from Jenny Lee Bakery was able to provide their number one seller, their delectable cinnamon raisin bread, for their customers.

Never let it be said that a bakery uses only flour, sugar, and other ingredients to make scrumptious treats. Scott and his employees at Jenny Lee Bakery are living proof that a bakery needs courage, the will to succeed and a loving heart that considers their customers needs. Over the years, the customers have been the focal point of their business. With these loyal customers in mind, Jenny Lee Bakery is happy to report that it will reopen on April 2 with limited products ready for the Easter holiday. As renovations continue to be completed, other products will be added. Doughnuts make up 20 percent of their sales. So all you donut lovers be patient! Your favorite sweet treat will soon be available for purchase.

Jenny Lee Bakery’s famous cinnamon raisin bread and cinnamon swirl bread are now being distributed throughout Western Pennsylvania to most Shop n’ Save stores, Foodland Supermarkets, Kings Family Restaurants, and various community markets. To place orders or to gather additional information on when Jenny Lee Bakery will be into production with their wedding cakes and full line of products, please call Scott Baker at 412-331-8900. He looks forward to greeting his customers and welcomes any new customers who want to meet him and get acquainted with Pittsburgh’s favorite, Jenny Lee Bakery.

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