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 making hand-crafted breads and pastries that uphold artisan traditions

By 2009, Semifreddi’s had outgrown its small space so, with a 504 loan, Frainier purchased a new facility that allows Semifreddi’s to produce nearly 250,000 baked goods each week. Today, with over 50 varieties of baked goods and distribution to more than 350 locations, Semifreddi’s is widely regarded as the Bay Area’s premier artisan bakery. In addition to their delicious pastries, their commitment to corporate philanthropy and to green business practices makes Semifreddi’s a true asset to the community.