In 1984 Semifreddi’s opened the doors to a 450-square-foot bakery in Kensington, California with one sourdough recipe, four products and a commitment to bake and deliver world class, hand-made bread daily.  They now utilize over 25 different recipes and bake more than 50 different breads and pastries. In a typical week, they bake around 140,000 loaves of bread and 30,000 pastries, at their “world” headquarters in Alameda.