Breadsmith

History

Founder Dan Sterling opened his first bakery in Milwaukee, Wisconsin in 1993. While studying abroad in Norway, Dan got his first taste of European breads. When he returned to the United States, he graduated from Harvard Business School and volunteered to help a local bakery with its accounting. Dan never lost his love of European homemade breads, and from there came the idea to launch a bakery of his own, which today is called Breadsmith. In 1993, Dan opened the doors to his first Bakery located in Milwaukee, Wisconsin at 2632 N. Downer Ave, where a Breadsmith owned by franchisee Don Kaminski is still open today. One year later, in 1994, Dan sold his first franchised store and the company has continued to grow as a franchise operation. Currently there are 35 Breadsmith stores around the United States. Dan Sterling ran Breadsmith, Inc until 2001, when he decided to begin several new successful business adventures.

Breadsmith’s current President is Tim Malouf, he has been in position since February 2006. Tim began his career at Breadsmith shortly after the first store opening in 1993. He has worked in several positions including head of research and development and vice president before being promoted to president. The current Breadsmith Franchising, Inc office is located at 409 E Silver Spring Drive, Whitefish Bay, WI.

Breads

Breadsmith sells a variety of products, but is focused on breads (including French Boule, French Baguette, French Peasant, Sourdough, Rustic Italian and Whole Wheat) which make up the company's daily bread offerings. Breadsmith offers artisan breads without additives or preservatives, and makes specialty breads, cookies, muffins and sweets. Breadsmith also offers specialty breads including Brioche, Ciabatta, Cornbread, Focaccia, Multigrain, Pizza Dough, Raisin Cinnamon, Russian Rye, Stollen, Traditional Rye, and a variety of dessert breads, cookies, scones and coffee cakes.

Operations

Breadsmith is focused on made-from-scratch, hand-crafted breads using the healthiest ingredients including unbleached, unbromated wheat flour. Each store has a 6-ton stone hearth oven that can bake up to 160 loaves at one time, and the oven’s steam injection system gives the breads their distinctive European-style crust. Breadsmith stores can be found in 35 locations in 14 states including Arizona, Illinois, Indiana, Maryland, Michigan, Minnesota, Mississippi, Missouri, New York, New Jersey, North Dakota, South Dakota, Ohio, South Carolina, South Dakota, Texas, and Wisconsin. Most stores provide loaves to retail shoppers, as well as restaurants and grocers via wholesale partnerships. Breadsmith prides itself on its corporate social responsibility. Each Breadsmith store donates bread, time, and other products to help people in their community. In addition, all of the stores donate day-old bread to shelters and soup kitchens.

Awards

Best Kosher Bakery in Chicago 2008, 2009

Best Specialty Bread- Shepherd Express 2008

Best Bread - Springfield! Magazine 2000, 2001,2002, 2003, 2004, 2005, 2006, 2007, and 2008

Small Business of the Year- Fargo, ND 2006

Best Pumpkin Bread- Detroit News 2004

Best Bread Bakery- Cleveland 2000, 2007

Breadsmith has also received top honors from Bon Appetit magazine, Modern Baking, International Culinary Salon, and the National Restaurant Association.

Top 50 Largest Foodservice Bakery Chains - Modern Baking 2010