NEWARK — At the crack of dawn, local coffee shops and bakeries across the Bay Area fill with the sweet smell of cinnamon. Regulars grab their favorite breakfast treats, often assuming that the eggs were cracked and batter was poured just hours earlier.
Karen Trilevsky knows better. As CEO and founder of FullBloom Baking Co. in Newark, her company supplies many of the delights found at a number of chain bakery and coffeehouses across the country.
The company's 95,000-square-foot facility houses a production line that turns out a private line of breakfast and snack favorites that serves eateries big and small.
"We've always wanted to come up with different products with real ingredients that are both delicious and still affordable," she said.
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