"We wanted to invest in a local space so that we can contribute to the food scene here. There are very few actual bakeries once you pass [through] the Caldecott Tunnel. It took four years of savings working out of the SF bakery before they were able to launch the second one in Concord."
"Building out a bakery is an expensive endeavor. My wife and I don't have investors or partners-it's just us. That was almost a two-year project, from finding the right space and then getting all the people to help us put it together."
"We make large batches of pie shells in-house. We use them for all our savory quiches and for our sweet pies. It is a very nice flaky pie dough."
The French Spot, opened by Vincent Attali and Maria Zapata, has become a popular bakery destination in Concord and Walnut Creek, areas previously lacking quality bakeries. The couple initially started as a pandemic pop-up before establishing their first brick-and-mortar location in San Francisco's TenderNob neighborhood. Living in the Martinez-Pleasant Hill area, they decided to invest in a local space to contribute to the regional food scene and reduce commuting time. After four years of savings from their SF bakery, they launched the Concord location through a two-year development process. The bakery is entirely self-funded by the couple without investors or partners. Their offerings include specialty items like guava cream cheese danishes and ube croissants, with particular attention to quality crusts and laminated doughs.
#artisan-bakery #local-business #french-pastries #small-business-entrepreneurship #food-scene-development
Read at East Bay Express | Oakland, Berkeley & Alameda
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