Certificate for a year of bread - one loaf of bread per week for one year from Semifreddi's

The Semifreddi’s story begins in the year 1900 in Tonawanda, a suburb of Buffalo, New York where our grandfather Frank Poorten, an immigrant from Germany, opened his own bakery on the corner of Broad Street and Delaware Avenue. We didn’t know we had baking in our blood until very recently when we found a picture of grandpa Poorten standing proudly in front of his Buffalo bakery. (Fried baloney, anyone?!)

So it could have been either fate or genetics that led us into the baking business back in 1984. At that time Barbara was a UC Berkeley graduate who had also earned a culinary arts degree. Michael (Barbara’s husband) had also graduated from Berkeley with a degree in economics and brother Tom, equipped with a Berkeley MBA, joined the business after bailing out of the corporate world. The three of us shared a common passion for baking great bread and pastries. To save money, we lived together in a small Berkeley flat and in 1984, Semifreddi’s opened its doors in a 450-square-foot bakery in Kensington, California (right next door to Berkeley).

http://www.semifreddis.com/