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Paak will perform at the reopening of The Bungalow in Long Beach “Now people are asking about it,” said LoFranco. The comically large croissant started as a joke. “It’s almost four times (the size of a regular croissant).” Guegan recently created a mega croissant. “I love the plain croissant because it’s simple and you can add jam or you can add cheese,” he said. Guegan also sticks with the classic French choice. Everybody usually gets a croissant and the pain au chocolat.” The salted caramel morning bun is like a kough-amann light. “The guava croissant got really popular at the farmers markets. His almond croissant, the ham and cheese is something I can’t live without,” she said. She handles the business side of the bakery, striking deals with grocers like Trader Joe’s, dealing with their chef clients, and meeting customers at front-facing events. “He’s always experimenting,” said LoFranco ebulliently. Guegan rarely smiles, but when he discusses his pastries, his eyes light up and grins emerge. Other savory creations include mushroom gruyere tarts. “Different kinds of croissant, pain au chocolat, any kind of Danish, morning buns, kouign-amann, cinnamon rolls,” he said, listing the pastries he bakes. He tinkers with different ideas and his freshly baked creations are sold at farmers markets each week. But Guegan spends his extra time perfecting his pastry. The bakery is busy with wholesale accounts and special projects. “For Jon & Vinnie’s, we developed a new bread just for them,” LoFranco said. Bread Artisan Bakery was enlisted to bake the hoagie rolls for the pop-up. On May 20, Jon & Vinnie’s sister restaurant Animal in Los Angeles will co-host a hoagie pop-up with Joe Beddia of Philadelphia’s Pizzeria Beddia and comedian, actor, cookbook writer Eric Wareheim. We make such a great product and chefs are so happy about it. “I’m not sure I would still be in it if it weren’t for Yannick,” said LoFranco. … But as long as you love what you’re doing, it doesn’t feel like work.” Today is humid, tomorrow everything is dry. “The West Coast with the Santa Ana wind can dry it out so quickly. “California is very challenging (for baking bread),” said Guegan. The OC climate affects the outcome and makes the bakery’s bread unique. When I think about France, selling sourdough, it’s really impossible. “Tangier sourdough, it’s really the American style.

“Sourdough is a good challenge,” said Guegan. The machine keeps the sourdough levain at an ideal temperature and humidity. The bread begins with Guegan’s 27-year-old “mother” dough starter, which sits in a large metal vat in a corner of the bakery. “We deliver it fresh every morning to Trader Joe’s,” said LoFranco. Now shoppers in Orange County and Long Beach discover the bakery’s sourdough loaves at the grocery stores. to 2 p.m.īeyond the farmers markets, Bread Artisan Bakery partnered with Trader Joe’s in November 2021. Guegan’s loaves and baked morsels are available at local farmers markets and for pre-order pickup at the bakery on Saturdays from 9 a.m. “Here, there was a connection right away, and that is very important.” … You can make money, but if you’re not happy and you can’t express yourself through your work.” He motioned his hands indicating that was not for him. “Sometimes you have to go with your feeling. She sublet a space for two years in San Juan Capistrano and grew the business to $1.2 million.

LoFranco left her job in advertising and as a single mother of two daughters resurrected her dad’s dream in 2011. We did what we had to do and then (a local theme park) came to us with this really huge project - 1,200 torta rolls.” “But then it wasn’t really anything to sell. “Sadly when my dad passed away, the company was run by another baker for 9 years before I came in,” says Jonnie LoFranco, owner of Bread Artisan Bakery. Stacked on racks, loaves of hot bread waft scents of sourdough and toasted buttery notes into the air.įor LoFranco, the bakery is part of her family legacy. The first hint of Bread Artisan Bakery is the scent of baguettes, pain de campagne, ciabatta, burger buns, and rolls emerging from the ovens. The building’s industrial exterior hides the magic inside.

The 11-year-old bakery is housed inside a warehouse division near the 55 freeway. LoFranco depends on master baker Guegan and his team to create custom bread for each client.

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