When the company moved to its 33,000-square-foot Alameda bakery in 2009, green thinking drove every decision from recycling to lighting. John Tredgold, aka J.T, Vice President of Bakery Operations for Semifreddi's and Michel Suas at T.M.B Baking set out to design a new kind of bakery--a bakery that included natural light for energy savings and employee wellbeing, fresh air pumped into the bakery without unnecessary heating and cooling, and recycling made easy and simple.

In addition to its green operations, Semifreddi's helps sustain the surrounding communities. Since 1984, we have donated bread and pastries to thousands of schools and non-profits in and around the greater Bay Area. After all, the Bay Area is our world!