HISTORY OF OVEN FRESH BAKERY
- Jorge Alfonso, founder of Oven Fresh Bakery made top quality pastries for over 50 years.
- After years of running a successful retail bakery, Alfonso expanded his business to serve the wholesale market as well.
- Alfonso bought Oven Fresh Bakery in 1975.
- Alfonso’s daughter, Juanita takes over the business in 2008.
- In 2015 Oven Fresh relocates to a brand new 18,000 sq ft facility in Hayward, CA.
- Modern equipment is used to help us maintain such a high volume of productivity while preserving consistency and quality.
Jorge Alfonso started baking croissants in 1959 and became the Pastry Chef at the elite department store in San Francisco, The City of Paris. After the stores closing in 1972, Jorge purchased a retail bakery shop and continued to make croissants for the San Francisco area. During this time he was selling over 500 croissants per day.
Jorge Alfonso decided to focus on wholesale and purchased Oven Fresh Bakery in 1975. He immediately expanded the product line, which included a variety of Danish and Croissant products. After outgrowing the facility, he purchased a new facility in Redwood City in 1986. In 2015, Oven Fresh purchased and built a new facility designed to maximize the effectiveness of the production process.
Over the years, Oven Fresh Bakery has kept up with increased production volume by purchasing equipment with advanced technology. This equipment helps us maintain a high volume of productivity while preserving consistency and quality.
Today Oven Fresh Bakery continues as a third generation family business and produces over 50,000 croissants per day in addition to our other pastry products. We keep the tradition of using only quality ingredients and providing excellent service to our customers. Our lamination process consists of many layers which produce a light and flaky texture. You and your customers will be sure to notice the superb quality.
GRAND OPENING, 2015
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