Bread with history. Built for today’s foodservice.
Family-owned and baking in Los Angeles since 1941, Frisco Baking Company produces fresh sourdough, French breads, sandwich rolls, partial-bake products, and specialty breads for Southern California foodservice.
Crafted daily with our wild starter nurtured since 1941.
Fresh Wholesale Bread Categories
Baked fresh every morning in Los Angeles for delis, sandwich programs, fine dining tables, caterers, and institutional dining.
Sourdough Breads
Natural sourdough starter nurtured since 1941
Our signature sourdough breads are naturally fermented using our proprietary wild sourdough culture continuous since 1941. Boasts a resilient crust, distinctive open crumb structure, and balanced tart profile.
Sandwich Rolls
Engineered for high-volume kitchen prep & durability
Designed specifically for commercial sandwich lines, hot deli carving stations, school cafeteria meal programs, and fast-paced catering operations. Built to hold moisture, savory fillings, and sauces without collapsing.
French Breads
Old-world crust and airy crumb for versatile dining
Classic French loaves crafted with unhurried proofing and intense deck heat. Balanced, neutral flavor with a crisp golden exterior that pairs with soups, pasta dishes, steaks, and garlic toast programs.
Partial-Bake Products
Kitchen flexibility with just-baked oven fresh aromas
Carefully parbaked at our Los Angeles bakery and flash-set so your culinary staff can finish baking on demand in 6 to 10 minutes. Eliminates daily bread waste while delivering hot, oven-fresh bread during peak dining rushes.
Dinner Rolls & Specialty Breads
Elevated table bread baskets and seasonal menus
From soft cloverleaf and artisan dinner rolls to seasonal specialty breads. Each crafted to bring memorable warmth to the start of every dining experience and banquet plate.
Find the right bread for your operation.
Tell our sales team about your menu format, crust preference, slice requirements, and daily case needs. We will prepare an evaluation pack.
More than bread. A dependable part of your operation.
Commercial kitchens and purchasing directors need more than pretty bread photography. You need predictable delivery, structural integrity across service rushes, and responsive human communication.
Kitchen Consistency
Rolls that do not crush under hot fillings, sourdough with consistent crumb and slice surface, and loaves that hold up under commercial sauces and carving.
Product & Application Fit
We work directly with chefs and operations directors to select the exact bread style that aligns with food cost, plating speed, and prep constraints.
Reliable Communication
Direct phone access to knowledgeable bakery representatives at 323-225-6111. No call center runaround when your order or schedule needs adjustment.
Samples & Documentation
Curated sample kits provided for menu trials and kitchen tastings. Ingredient and specification documentation available upon request.
Routes: LA, San Diego & Nevada
Scheduled delivery coordination tailored to your kitchen receiving docks. Operating established routes across Greater Los Angeles, down to San Diego, and extended corridors reaching Nevada accounts.
Long-Term Supplier Relationships
Generations of Southern California restaurants and delis have relied on Frisco as an enduring supplier. We invest in relationships that span decades.
Breads Tailored to Your Specific Operation
Different foodservice buyers operate under distinct pack size, volume, delivery, and documentation requirements. Choose your path below:
Restaurants and Delis
Dependable daily delivery for high-volume Southern California kitchens
Consistent crust, structural integrity under hot fillings, and dependable early morning delivery that kitchen teams rely on day in, day out.
- Consistent slice thickness and roll durability under hot proteins and sauces
- Reliable delivery windows coordinated around kitchen prep schedules
- Natural sourdough starter providing authentic Los Angeles flavor
School-Food and Institutional
Thoughtful bread solutions tailored for operational scale
Dedicated solutions for school-food management companies, district suppliers, meal-preparation centers, and institutional purchasing teams.
- Menu fit and portion control consistency across district dining halls
- Pack sizes and carton counts optimized for rapid line assembly
- Partial-bake options for satellite sites without full baking equipment
Caterers and Meal Providers
Scalable consistency for private events and recurring volume
Bread programs designed to maintain freshness throughout multi-hour events, buffet holding, and offsite transportation.
- Breads that maintain moisture and texture during transport and holding
- Flexible ordering for variable guest headcounts and weekend peaks
- Partial-bake rolls for finishing on-site with live oven aroma
Distributors and Wholesale
Reliable commercial partnerships for regional distribution
Supplying regional broadline distributors and specialized foodservice partners with proven Southern California bread lines.
- Pallet and master-case logistics coordination
- Predictable order cutoffs and scheduled dock pickup windows
- Consistent product quality that preserves your customer relationships
Supplying Kitchens from Southern California to Nevada
Our fleet and distribution routes connect our central Los Angeles facility with commercial buyers across Greater LA, Orange County, San Diego County, and interstate logistics lanes into Nevada.
Los Angeles roots. Three generations of care.
In 1941, Frisco Baking Company began baking in Los Angeles with a simple commitment: respect the time required to make honest bread, cultivate a living sourdough starter, and treat foodservice customers like lifelong partners.
More than eight decades later, the bakery is operated by its third generation of family leadership. We still use the exact wild natural sourdough culture established in 1941. We bake fresh every morning at our facility at 621 West Avenue 26, serving beloved delis, dining institutions, school programs, and restaurants across Southern California.
Today, as commercial kitchens face staffing shortages, tighter dock windows, and higher expectations, we are modernizing how we communicate, handle ordering, and support purchasing agents—while keeping our ovens and dough rooms rooted in old-world standards.
“The tools may change. The standard of care does not.”Read Our Full 1941 Story
Let’s find the right product for your operation.
Whether you are opening a new deli, revising an institutional meal plan, or searching for a dependable wholesale supplier in Southern California, we are ready to assist.
Tell us about your business
Share your kitchen type, location, approximate daily or weekly volume, and desired delivery schedule.
Identify products & applications
Select from our sourdough breads, French loaves, sandwich rolls, partial-bake items, or dinner rolls.
Request samples or a quote
Evaluate fresh samples directly in your kitchen, review specifications, and receive pricing information.