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Our History - San Francisco French Bread Company Page 1 of 2 ace T r HISTORY 1X/4/ s �,`''`� �" In the late 1800s three Bay Area French Bread Bakeries were formed: Parisian, Toscana, and Colombo. Parisian was in San Francisco, while Toscana and Coloml were in Oakland. Parisian built its customer base in San Francisco. Toscana and Colombo were equally strong building their customer base in the rest of the Bay Area. RECIPES Prior to the 1900s consumers traveled to the bakeries to purchase their bakery products. In the late 1850s bakeries began to deliver bread door to door as a HISTORY service to their customers. At that time in history a horse and wagon was used f distribution. Our driver would put bread in a basket and bring it up to each hous ORDER After the customer chose which bread(s) they wanted to buy, the salesman wou HOME collect his money and move on to the next house. In the late 1930s, bakeries started using motorized vans instead of a horse and wagon. By the 1950s they World FamousTascc! stopped delivering door to door and started delivering to grocery stores and restaurants. Most bakeries continued to sell bakery products at their bakery stor i � now called bakery thrift stores. Our salesmen would get new customers by sampling their breads inside grocery stores. Something unique about the bread industry is the guarantee. They serve a store restaurant with bread one day and credit out unsold bread the next day at full wholesale price. The grocer and restauranteur can't lose. They only pay for what e� �Y�k�i � they use or sell. AMML In the 1970s, through acquisitions and mergers, Parisian, Colombo, and Toscanz •' �' became San Francisco French Bread Company. This tripled their buying and selli power. At that time there were 16 owners of the company all working in differen areas of the bakery. It was a hands-on operation that made the best quality Sourdough and French bread that money could buy. Most of the profits of the company went back into the business to help it grow. Today San Francisco French Bread Company is the largest baker of Sourdough a French bread in the world baking over 2,000,000 loaves of bread weekly. San Francisco French Bread's major customers are grocers like Safeway, Albertson's, Raley's, Belair, Nob Hill and Save Mart. Major restaurant customers include; The Marriott, Claim Jumper, Fresh Choice, The Tadich Grill and Scomas, to mention z few. Restaurants use San Francisco French Bread because of their high quality bread! and superior service. Service is a high priority at San Francisco French Bread Company, which offers many restaurants fresh bread seven days a week. The Colombo, Parisian or Toscana route salesperson communicates with his/her customers on a daily basis, and guarantees that any unused bread will be credit( This process is very important to restaurants. Major grocery stores are the main vehicle for the San Francisco French Bread Company to gain more customers an grow its business. Sales promotions and brand building advertising play a large I in boosting sales and introducing new varieties. New products are very important to the San Francisco French Bread Company. Peoples' likes and dislikes constantly change. Management at San Francisco Frer http://www.sourdoughbread.com/history.asp 7/26/2004