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In 1984 Semifreddi's opened the doors to a 450-square-foot bakery in Kensington, California with one sourdough recipe, four products and a commitment to bake and deliver world-class, hand-made bread daily. We now utilize over 25 different recipes and bake more than 50 different breads and pastries. In a typical week, we bake around 180,000 loaves of bread and 30,000 pastries at our "world" headquarters in Alameda. By the way, "our world" is the San Francisco Bay Area.

Baking is our passion. Providing you with the freshest and highest quality breads and pastries at a reasonable price is our goal. We search the world for the finest ingredients; fennel from India, flour from Idaho (yes, Idaho is its own country), sesame from India and Central America, poppy seeds from Australia, cinnamon from Indonesia, vanilla from Madagascar. We are and always will be self-proclaimed bread and pastry nerds.

We have been thinking of doing this web site since 1984 (we're Luddittes and visionaries), so take a look around our "site" and see why Semifreddi's isn't your typical bakery or business.

Tom, Michael & Barbara
(Yes, we are all related to each other and after all these years we still speak to each other every day. Well, almost every day!)