NANCY PITTA
Pastry Chef / Partner
Nancy Pitta’s journey to Mayfield Bakery & Cafe began years ago as she discovered she loved working with her hands. During her coursework at a technical high school, she was drawn to drafting. “Thinking back, I had no idea that my fascination in the art and precision of drafting began my pursuit of a livelihood that would keep me connected to all the things I love.”
Pitta first discovered her love of baking and pastry as a student at San Francisco’s California Culinary Academy. While she pursued the culinary program, it was the baking courses that she felt connected to the most. Upon completing her externship at Wente Vineyards, Pitta was hired by the winery and stayed on in her first pastry position.
From Wente, Pitta became the head baker and pastry assistant at San Francisco’s Hawthorne Lane in 1998, where she baked bread daily for the bustling SoMa restaurant. Wanting to broaden her skill set even further, in 1999 Pitta joined famed cakemaker Katrina Rozelle in Oakland, creating intricate cakes and gaining valuable kitchen management experience.
In 2001, Wolfgang Puck’s Postrio hired Pitta as the sous chef under acclaimed pastry chef Christine Law, who she now considers a mentor and close friend. Pitta’s next pastry position would be her most prolific to date: She joined Nancy Oakes’ world-renowned Boulevard in 2002 as a sous chef, and was later promoted to pastry chef. At Boulevard, Pitta developed daily dessert menus for the restaurant, and she also wrote and tested recipes for the acclaimed Boulevard Cookbook. Pitta’s signature carrot cake—which was so popular it couldn’t be taken off the menu—is included in the book.
In 2005, Pitta left the restaurant industry, becoming the primary pastry instructor at Tante Marie’s Cooking School in San Francisco. She also started her own cake-making business, SweetEATS Confections, where her specialties include wedding and themed cakes.
At Mayfield Bakery & Cafe, Pitta’s experience in baking, pastry and cake making comes full circle. She oversees all bread production for Bacchus Management’s Bay Area restaurants, baking a variety of rustic, artisanal breads daily. In addition, Pitta makes breakfast and savory pastries, assorted cakes, and desserts sold at the bakery. She also manages the seasonal plated dessert menus for the cafe next door.
