the oliver’s artisan breads story

From the beginning, Olivers’ goal has been to offer gourmet breads, made by hand, without preservatives, added fat, dairy, or sugar; clean, healthy breads that look great and taste even better.

The Oliver's Artisan Breads story began in 1994 when Todd, a Los Angeles based actor, met Oliver Zaenglein, a new bakery owner, in San Francisco. Oliver had trained in Germany to become a master baker, moved to San Francisco, and started Oliver's Backerei. (“Backerei” is German for “bakery”.)

Oliver’s passion for great European bread meant that his breads were different than most, loaded with fresh herbs, an array of seeds and hearty grains. His breads had an elegant look, with more taste and texture than their standard American cousins.

Todd had baked bread as a hobby since he was a child, and he approached Oliver Zaenglein with the idea of starting a second Oliver's Backerei in Southern California. Zaenglein was thrilled at the prospect. They worked together over the next few months and developed a business plan.

Oliver’s Backerei in Southern California was started in 1994, in a tiny commercial kitchen. Oliver's Backerei made its first delivery of breads to Erewhon Market, one of the first health food stores in Los Angeles. To this day, Erewhon remains a loyal Oliver’s customer.

When Oliver Zaenglein died suddenly in 1995, his mother and father in Germany granted full ownership and rights of the Oliver's name. The San Francisco business was dismantled, while Oliver's Backerei in Southern California continued to thrive.

In 2002, Carol Head, a creative and driven businesswoman with a knack for understanding how to create, bake and deliver wonderful breads, bought the company. After 25 years as a corporate executive, with Carol’s passion for great bread, drive and entrepreneurial spirit, the company grew very quickly, doubling in the first 22 months.

Using her marketing knowledge, Carol conducted focus groups, discovering that the word “Backerei” was hard to pronounce and its meaning was elusive for most people. So, with a name change, “Oliver’s Artisan Breads” was born, baking the same premium artisan breads with the same committed bakers.

Bursting at the seams in its West Los Angeles kitchen, in October 2003, Carol purchased and moved into a new bakery building, more than doubling the bakery’s physical capacity. With the addition of more ovens, mixers and delivery trucks, Oliver’s was ready to meet increasing demand for it breads. Oliver’s continues to thrive, offering healthy, delicious and beautiful breads to more and more delighted customers.

Recognizing the importance of organic foods, Oliver's became an USDA Certified Organic bakery in August 2006.

Carol continues as the CEO and owner of Oliver’s Artisan Breads. She remains passionate about building a business based on excellence, with a commitment to offering only the highest-quality breads and service.