Here are Tom (Chief Boot Licker), Mike (Mad Scientist) and JT (Vice President of Bakery Operations) with a check for $150,000 made out to The Bread Project. The Bread Project is a non-profit organization that teaches culinary and life skills to those down on their luck so they can gain employment. JT had been involved with The Bread Project as a volunteer teacher for many years, and Semifreddi’s had donated raw materials, bakery equipment and even one of our Semifreddi’s vans over the years. In 2009, JT informed us that The Bread Project was desperately seeking a new location. In fact, if they couldn’t find a new location soon they would have to discontinue the program. As luck would have it, Semifreddi’s was moving to Alameda around the same time, and we were leaving behind a space that had two years remaining on the lease. We decided to sublease the space at a discounted rent to The Bread Project. We subsidized half of The Bread Project’s rent for over two years so that they could afford to move in and continue to operate. That subsidy was worth $150,000. We were glad that we could help this worthwhile cause. The Bread Project continues to thrive today. For more information visit www.breadproject.org.
Semifreddi’s not only makes world class breads and pastries, we have also set a priority to give back to the community. Here are Tom and Mike with a $4,000 check made out to McClymonds High School’s Athletic Department, which covered the cost of their basketball and track & field uniforms. McClymonds is an inner city high school located in West Oakland. In addition to cash contributions, we also donate $500,000 worth of fresh breads and pastries to countless charities and worthy organizations throughout the year.
|Pictured left to right...Mike Rose, Mad Scientist; Tom Frainier Chief Bootlicker; JT Tredgold, Director of Bakery Operations, proudly accept Green Powerstar Award|
|Semifreddi's: First Bakery to Win Green Powerstar Award!|
In honor of Earth Day 2011, Alameda Municipal Power presented the first 2011 Green Powerstar Awards to winners in 4 categories—Large Commercial, Small Commercial, School, and Home. Semifreddi's took home the trophy in the Large Commercial category thanks to their bakery's green lighting design.
Baking 180,000 loaves of bread and 30,000 pastries a week, while operating 24/7 could generate huge energy bills for Semifreddi's. When the company moved their bakery to Alameda, Semifreddi's grew to 33,000 square-feet, but kept their eye on energy reduction and designed
their new home for sustainability, incorporating natural light and fresh air for the workspace of their 120 full-time employees. They installed 20 domed skylights and 44 solar light tubes that work in conjunction with 71 computer-controlled fluorescent fixtures. Their installation of a state of the art lighting control system resulted in a reduction in electrical consumption of 204,409 kWh per year, exceeding Title 24 Standards by approximately 71%.
Award criteria included:
Michael, David & JT. Team USA with loli bread plated for judges
Harry's Bread Sculpture
USA Dessert Plating
Walnut levain plate ready for the judges
After months of training with his team and preparation, our incredibly talented JT (aka VP of Bakery Operations) has just returned from Rimini Italy after rockin' the international competition. Read on for more details:
The Bread Bakers Guild of America sent 4 members of Team USA to Rimini Italy to compete at The Sigep Bread Cup. Captain Harry Peemoeller, Chair of the Baking and Pastry program,JWU Charlotte, NC; John Tredgold. VP of Bakery Operations Semifreddi's Bakery, Alameda CA; Michael Rhoads, Chair of the Baking and Pastry Program New England Culinary Institute, Montpellier, VT; and David DeCesare, Bakery Director of Hearth Wood Fired Bread, Plymouth, MA. Held annually for the past 5 years, this international baking competition draws participants from 10 countries, Italy, Germany, Russia, France, Slovenia, Portugal, Australia, Israel, and the U.K. to compete over a 4-day period producing products over 4 categories.
The First day of competition was "Traditional Bread" of your country, Team USA made a Walnut Levain bread. Most artisan bakeries across the country make some version of this bread. Second day was "Healthy & Nutritious" bread. Team USA made a bread named LOLI: blend of 3 flours with whole grains and sesame seeds. The third day was "Baked Dessert". We made a version of panettone with cranberry and roasted corn wrapped in croissant dough. The last category is "Artistic Design" This is a sculpture made of 100% dough and is made over 3 days and presented on the last day.
Australia came in third, Italy second and the USA took first place!
If you're a fan of Semifreddi's Cinnamon Twist Bread, then stop what you're doing and head down to Gelateria Naia and try their latest flavors: Cinnamon Twist Gelato and Semifreddis Biscotti Gelato. Co-owners Trevor and Chris of Gelateria Naia met Tom Frainier of Semifreddi's at the Fancy Food Show and one conversation, a meeting and lots of blending and tasting later... voila: a truly original Bay Area blend. Who says you can't have dessert for breakfast!