Siobhan McKenna

Head Pastry Chef

Siobhan McKenna's culinary journey is one of persistence and craft. After graduating college in 2011, she skipped culinary school and took a hosting job at Sbraga, spending her mornings staging in the kitchen for free. Within months, her drive earned her a spot on the opening team at Rittenhouse Tavern, where she baked breads, tarts, and ice creams under chef Nicholas Elmi.

That dedication carried her through a series of formative kitchens — Sbraga, The Fat Ham, and Lacroix at the Rittenhouse — where she refined her technique and learned the discipline behind consistent, thoughtful food. In 2015, she joined Ellen Yin’s Fork, High Street on Market, and a.kitchen as Pastry Sous Chef, overseeing pastry programs across multiple acclaimed restaurants during a period of national recognition.

In 2017, she moved to San Francisco, joining Arsicault Bakery and later under Dominique Crenn Petit Crenn, where she ran the pastry department. Immersed in a Michelin-level environment, she learned the value of precision, systems, and the emotional connection between chef and guest.

When Siobhan returned to Philadelphia during the pandemic, she longed for that same mix of soul and skill. In the spring of 2022, over lunch at Mighty Bread Co., she found it. “There was something so special about an unassuming neighborhood spot making high-quality bread and pastry,” she recalls. “It reminded me of my time in San Francisco, and I immediately knew I wanted to work there.”

She joined Mighty Bread that summer, helping grow the pastry department from three to eleven people. Now, as Head Pastry Chef, Siobhan leads with the same curiosity and care that shaped her path — honoring craft, nurturing her team, and creating pastries that bring both comfort and joy.