In 1984, five brothers pooled their savings and purchased a small neighborhood doughnut and coffee shop in San Francisco's Richmond District. With just a few basic ingredients, they made doughnuts in-house and sold them to the local community. In 1993, to meet the increasing demands, Sugar Bowl Bakery expanded operations, automated its production and launched its wholesale division to local bakeries, restaurants, hotels, and foodservice institutions. Phenomenal growth led to five more retail operations, two production plants, plus a full line of fresh, frozen, and packaged baked goods delivered nationwide, as well as internationally. Today Sugar Bowl Bakery is one of northern California's largest family-owned and operated retail/wholesale bakeries. With nearly 50,000 square feet of state-of-the art production facilities, the company operate seven days a week -- servicing hotels, cafes, national warehouse clubs, major supermarket chains, retailers, restaurants, casinos, hospitals, airline catering companies and other foodservice institutions.