In 1984, five ambitious brothers pooled their savings together and purchased Sugar Bowl Bakery, a neighborhood coffee shop in San Francisco’s Richmond District.
With a tenacious drive to succeed, the Ly brothers made donuts in-house and sold them to the local community. Using only the finest ingredients, Sugar Bowl Bakery quickly became known as the local bakery everyone visited for their dessert needs.
Demand quickly outgrew the small shop and another one was opened in 1986. The new space enabled us to experiment with more ingredients and unique recipes. With an expanded product line, we launched our wholesale division to service the Bay Area’s top cafes, schools, hotels, and other foodservice institutions.
Today, Sugar Bowl Bakery includes a wholesale, frozen, wedding cake, and retail division.
With nearly 120K sq. ft of state-of the art production facilities and over three hundred employees, we are committed to providing only the best service and products to our clients, which include a spectrum of local cafes to global retailers.
We are annually audited by third party food professionals and consistently receive above ninety scores in meeting all city, state, and federal food safety regulations.
With a start-up investment of $40K, Sugar Bowl Bakery has now grown to be a multi-million dollar operation. Averaging a 25% annual growth rate, the company is one of Northern California’s largest family-owned, MBE certified, food manufacturers in the Bay Area.
We thank you in advance for taking an interest in our company and hope that you will contact us soon! |
