Boulangerie Bay Bread was created by French baker Pascal Rigo and opened in 1999 as primarily a wholesale business, providing bread to some of the top restaurants and hotels in the area, such as the Ritz Carlton and Aqua. The first retail Boulangerie on Pine Street opened soon after and became an immediate success. We later opened La Boulange on Polk St and in Cole Valley to offer the same traditional French pastries and organic breads to different neighborhoods. This was the start of La Boulange’s growth, which intensified over the last few years when friend and partner Thomas Lefort joined Pascal in 2003. La Boulange will open its ninth location in the financial district at the end of June and is now eyeing other locations in the Bay Area. La Boulange not only brings the fresh baked treats to the neighborhoods, but it also serves fantastic breakfast and lunch in a warm and inviting environment. Our mission is to bring a little “piece of France” to our customers.
Bay Bread also continued to build its wholesale business by serving large retailers such as Trader Joe’s and Whole Foods and many restaurants and hotels. Everyday over 20,000 loaves of bread come out of our ovens and we produce over 100 different bread and pastry products each day.
We now have over 350 employees and are in the process of building a new 40,000 sq.ft production facility in South San Francisco to allow continued growth of both wholesale and retail activities.

Website: http://www.baybread.com