Frisco Baking Company
We bake bread fresh, daily, and our sourdough is made with a natural culture as it has been for over half a century. Using a sourdough starter, we allow the dough to slowly rise for eight to ten hours in a controlled environment before we bake it into a delicious, crusty loaf. Although many other bakeries also sell sourdough, most of the products available today are baked with synthetic flavoring. At Frisco Baking Company, we continue to make San Francisco style, natural sourdough.
In 1950, Joe and Aldo were part owners of Colombo Bakery in the San Francisco area. In 1954, they migrated south to Los Angeles, purchased Frisco Baking Company, and immediately made available to Southern Californians their all natural sourdough products. Their descendants continue the tradition with the same integrity and pride.
Our line of sourdough now ranges from par-baked dinner rolls and loaves to crusty, full baked rounds and baguettes. We even make a special double baked loaf. Our French bread line includes dinner rolls, loaves, party sandwiches, Italian twists, and a variety of sandwich roll (from 4 inches to 12 inches).
For more information on Frisco Baking Company products please visit our Contact Page.