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Semifreddi's Bakery
Semifreddi’s Bakery is an Alameda-based artisan bakery that serves the entire San Francisco Bay Area.〔Girard, Kim.''The Future of Food''. BerkeleyHaas Magazine, 2012.〕〔Fietelberg, Jerilyn. ''Rolling in Dough at Semifreddi’s''. Piedmonter, 1996.〕〔Johnson, Elain. ''The Bread Rush''. Sunset Magazine, 1994.〕 The name Semifreddi means “half-frozen” in Italian.
==Beginnings and early history==
In 1984, Eric and Carol Sartenaer, ex-Cheese Board Collective members, opened shop in a 450-square-foot “hole in the wall” bakery in Kensington, California.〔Saekel, Karola. ''Bread Winners. San Francisco Chronicle, 1991.〕 In January 1987, Barbara Frainier (one of their first employees) took over the business with her husband Michael Rose. In 1988, Tom Frainier (Barbara’s brother) joined the Semifreddi’s team. In order to save money, Tom, Barbara, and Michael, lived together in a small flat in Berkeley, California.〔Mitchell, Eve. ''Former Clorox manager now supplies bread to Bay Area''. Bay Area News Group, June 24, 2012.〕 Tom, who holds an MBA from Berkeley’s Haas School of Business, left an upper management position at Clorox to join his sister and brother in law, both UC Berkeley alumni, in the bread and pastry-making business.〔McEver, Katherine. ''Bread Circuses''. The East Bay Monthly, 1993, Vol. 24, p. 18.〕〔Kilduff, Paul. ''The Fresh CEO''. The East Bay Monthly, 2012, Vol. 42, p. 22.〕 When asked about his exit strategy, Frainier replies, “death.”〔 After Frainier took the helm as President, CEO, and self-proclaimed, “Chief Boot Licker,” Semifreddi’s rapidly expanded throughout the San Francisco Bay, while maintaining its emphasis on baking high-quality, European-style artisan bread and pastries.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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