Tom Frainier likes to cuddle a freshly baked loaf at his Semifreddi’s bakery and exclaim, “Bread is sexy.”
Frainier’s passion for making a beautiful and delicious foodstuff based on the ancient art of fermenting grain is evident. The idea of creating many jobs also excites him.
“We are the offensive linemen of the food world and not the celebrity chefs,” the Semifreddi’s CEO said recently. “Every day the team grinds out what has been made for thousands of years. Our business mission has evolved from ‘take care of the customer’ into ‘take care of our employees.”
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