bake - January/February 2024 - 36
bread
is their
business
Bread Artisan Bakery has become a major
player in the SoCal bread category.
BY BRIAN AMICK
Mastering everything from baguettes and sourdough
loaves to burger buns, ciabatta and rolls, Bread Artisan
Bakery in Santa Ana, Calif., has become a major player
in the bread category in Southern California. Today, the
bakery makes bread products for more than 300 top
restaurants, shops and hotels in the area.
Former advertising executive Jonnie LoFranco had
never dreamed of getting into the bakery business.
However, following a divorce and the passing of her father,
the single mom of two took over her dad's small bread
bakery. Not only did she keep the business running, but
has made it flourish in ways previously unimaginable.
" I worked with creatives in the ad world and now I
still work with creatives, just in the baking and cooking
world, with chefs and bakers, " LoFranco says about the
transition from advertising to baking.
In 2011, Bread Artisan Bakery scored its first major
wholesale client in a major amusement park in Orange
County. To this day the bakery not only supplies all
the bread to the park's specialty restaurants, but has
grown to supply some of the best restaurants and
36 < JAN-FEB 2024 | bakemag.com
hotels in the area, such as Marché Moderne, Montage
Resort, Water Grill, Jon + Vinny's, HiHo Cheeseburgers,
Matu and more. Bread Artisan Bakery is also carried
at specialty grocery stores, along with Cookbook in
L.A. and The Butchery in Newport Beach and Costa
Mesa. The bakery started with one delivery truck in
2011 and now has 11 to deliver its bread products across
Southern California.
Bread Artisan Bakery's secret weapon is a master baker
from Brittany, France, who has been baking bread for
more than 40 years. Yannick Guegan is a soft-spoken
gentleman with a thick French accent who makes real
deal, hearth-baked, French-baked artisanal bread. Guegan
found his true calling back in 1984, attending an afterschool
apprenticeship at a small bakery in Milizac, France.
He dedicated ten years to learning every aspect of the
bread business, from the art of the kitchen to challenges
of wholesale and retail. By 1994, he was ready to bring
these skills to Southern California.
Guegan happily works seven days a week at the bakery
(his choice), and on the weekends, comes in to make
ANNE WATSON PHOTOGRAPHY
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bake - January/February 2024
Table of Contents for the Digital Edition of bake - January/February 2024
bake - January/February 2024 - Intro
bake - January/February 2024 - 1
bake - January/February 2024 - 2
bake - January/February 2024 - 3
bake - January/February 2024 - 4
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