Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags

A Day in the Life of Andrew Stump

What's a typical work day like for the co-owner of Madeline Bakery & Bistro?

photo by victoria Bails


We want to see how people in Pittsburgh's restaurant industry spend their hours — their daily tasks, routines and surprises that their days may bring. In our first installment we visit Andrew Stump, baker and co-owner of Madeleine Bakery & Bistro.

Tucked away in a square in Wilkinsburg is Madeleine Bakery & Bistro. The warm scent of delicate, yeasted baked goods and hearty loaves of bread washes over guests as they enter the small shop. The bakery and cafe, owned by Andrew and Abigail Stump, opened in December 2017. Prior to opening Madeleine, Andrew honed his skills in Nemacolin Woodlands Resort's fine-dining restaurant Lautrec, Five Points Artisan Bakeshop and other establishments around Pittsburgh.

On Thursday, Sept. 13, Andrew’s day began at 4 a.m., when he rolls out of bed in his Wilkinsburg home. He arrives at the bakery by 4:30.

Upon arrival, Andrew sets to work shaping laminated pastries such as classic croissants, pain au chocolat, plum danish and kouign amann. All of these take three days to make. On day one, the dough is made and butter is rolled into a square slab, which will be enveloped by the dough during the final rollout on day two. The butter is folded with the dough many times to create the characteristically flaky layers of puff pastry. On day three, the pastries are shaped, proofed and baked. Typically, Stump finishes the baking process by 9 a.m., which is followed by a thorough clean-up.

By 10, Andrew begins to prepare for the following day — taking stock of what needs to be done and starting on macarons, which Madeleine began offering in July. Approaching the lunch hour, Andrew also preps vegetables for salad before putting the macarons in oven.

Madeleine serves a small lunch menu along with their bread and baked goods, offering a seasonal salad, soup and sandwiches. Andrew himself doesn’t have time for lunch, subsisting instead on bread scraps and copious amounts of coffee.

Around noon, the café menu, which typically hangs from the ceiling above the shop counter, falls down. This inconvenience, along with that of a leaking roof thanks to recent heavy rains, would have once troubled Andrew immensely. Nine months after opening, he’s learned to take these mishaps in stride.

In the early afternoon, Andrew prepares for the Wilkinsburg Thursday Open Market, at which Madeleine is a regular vendor. He does not stay for the duration of the market, but helps to set up the employee-run booth before heading back to the bakery. Due to a staffing shortage, Andrew steps up to run the shop counter while finishing macarons.

Madeleine closes at 6 p.m., and Andrew is able to go home by 7:30. His evening winds down with a quick shower and dinner — broccoli with garlic sauce from How Lee in Squirrel Hill. After spending time with his wife, Abigail, he heads to bed around 10, to get some sleep before rising, once again, at 4.

609 S. Trenton Ave., Regent Square; 412/371-1010, madeleinepgh.com

Edit ModuleShow Tags
Edit Module

Edit Module Edit ModuleShow TagsEdit ModuleShow Tags
Edit ModuleShow Tags Edit Module
Edit ModuleShow Tags

The Latest

Wrapped in History: Your Chance to See Real Mummies

The largest collection of real mummies is coming to Pittsburgh this fall.

Troy Polamalu and his Hair Get Last Word in New Commercial

The former Steelers safety goes to head-to-head with Patrick Mahomes of the Kansas City Chiefs. The ending is classic.

Behind the Scenes with Pittsburgh Chefs

Watch some of the city's most prolific chefs and restaurateurs in action.

Big Changes Are Coming to Fish Nor Fowl

We have details on the launch of the restaurant's second chapter, plus updates on other Richard DeShantz Restaurant Group projects.

This Class Teaches You How to Lose Your Yinzer Accent

A community course at Allegheny County Community College is ready to teach you how and why to leave your Pittsburgh accent at home.

Love on the Farm: The Beauty of a Barn Wedding

Even in the city, the barn wedding trend is on the rise.

After Controversy, Luxury Condos Underway in Sewickley

After being delayed two years by court challenges, 400/420 Centennial broke ground in August.

PM on KD: The Fall Weddings Issue

PM Weddings editor Lauren Davidson appeared on KDKA's Pittsburgh Today Live to share our fall weddings issue, including our exclusive photos from Ryan Shazier and Michelle Rodriguez's wedding.

New Smallman Galley Cocktail Menu Pays Homage to The Royal Tenenbaums

The Strip District food hall's late-summer drinks menu riffs on the Wes Anderson cult classic.

What's Your Favorite Happy Hour?

After Dark wants to know about your preferred spot for after-work drinks and deals.

The 400-Word Review: Good Boys

This raunchy comedy isn't just funny — it's surprisingly sweet.

#Shalieve in Love: An Exclusive Look at the Shaziers' Wedding

Ryan Shazier and wife Michelle Rodriguez never lost faith that they’d get their dream day. A year and a half after the Steelers linebacker suffered a severe spinal injury, he danced at his wedding.

11 Real Pittsburgh Weddings

Chosen from more than 70 submissions, these 11 couples celebrated with lots of personal touches at local venues. We share all of the details that got them to “I Do.”

Coach Mike Tomlin Confronts Sorrow from the Heart

The Steelers’ head coach dug deep while leading his team through its grief over the loss of beloved assistant coach Darryl Drake. The words were hard to find but Tomlin found them while revealing a side of himself the fans and media don’t always see.

Recommended Pittsburgh Eating: 4 Recent Dishes I Loved

PM Dining Critic Hal B. Klein says fried chicken, sour cherry soup, longevity noodles and garden-fresh Italian cooking have his attention this month.