When Tom Frainier went to work for a major corporation after graduating from college, baking was the furthest thing from his mind. But when he left his corporate job in 1988 to work at Semifreddi’s, his sister’s tiny bakery, he knew he’d found his calling.

Today, Semifreddi’s is widely regarded as the Bay Area’s premier artisan bakery. Working with Joe Lampe of Bay Area Development, Frainier was able to purchase a 33,000 square foot facility that allows Semifreddi’s to produce nearly 250,000
baked goods each week, each with the hand-crafted quality that started it all.

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