About Us

In the early 1960’s a man named Ray Kroc was looking for a bun baker to help supply his new and growing chain of hamburger restaurants known as McDonald’s. Harold Freund, on a handshake deal, constructed the first major bakery to serve McDonald’s in the Southern California area. Nine short years later, he expanded into the Northern California market building a second bakery in San Jose. In 1971, a new plant was built in City of Industry, California. This bakery hailed the largest capacity of any hamburger bun baking facility in the world. The Waipahu, Hawaii bakery then joined the family in 1974. January of 1986 heralded the opening of our Stockton, California, bakery, which was the state-of-the-art replacement for San Jose. Then, in 2003, Fresh Start Bakeries partnered with Galasso’s Bakery, an 110,000 square foot facility with five production lines in Mira Loma, California. This variety bakery makes more than 200 different products a day. Our facility in Casa Grande, Arizona, which we called Premier Bakeries, added a breadth of English muffin options as well as unique niche items to our product capabilities in 2005.

Then, in 2007, Fresh Start Bakeries acquired Sweet Life, a cookie and sweets bakery in Santa Ana, California. Also in 2007, we replaced our City of Industry bakery and opened the doors of our largest, high volume facility in Ontario, California. This state-of-the-art bakery produces more than 1.4 million dozen buns per week, supplying the QSR and retail industries. Then, in May 2008, Fresh Start Bakeries expanded the Premier Bakers division with the addition of an 80,000 square foot bakery in Modesto, California.

Today, Fresh Start Bakeries operates more than 23 bakeries on 5 continents in 11 countries worldwide. We invite you to join us and…Have a Fresh Start Every Day