Founded: 1984
Location: Alameda, CA
Products: Breads, pastries
Read the story behind these unbelievable baked goods:
The founders of Semifreddi’s (Tom & Barbara Franier, Michael Rose), liken the gradual growth of their local bakery to the slow, consistent rising of dough. Started in 1984 in a tiny space in Kensington, they have continually expanded over the years to now bake over 50 different kinds of bread and pastries out of their headquarters in Alameda. In baking, quality starts with the ingredients and Semifreddi’s is no exception. Using only real ingredients (no trans fats or preservatives), they source from around the world and utilize local almonds and chocolate in their baked goods. Whole grain non-GMO flour goes into everything from classic challah and sourdough breads to sweet pecan swirl pastries. When making their products, they always bake more than needed and donate the extra to local charities. Attention to detail, in both their craft and in giving back to the community, make Semifreddi’s a Bay Area success story.
A group of Mollie Stone’s employee’s recently visited the bakery and discovered that Semifreddi’s had freshly baked custom Mollie Stone’s levain loaves to take home.
We witnessed the baking process from handbraiding challah dough to fresh out of the oven breads that smelled amazing.
Tom was such a great tour guide and we left with special goodies: a baguette, challah, pastry, croutons, and even a Semifreddi’s temporary tattoo!
