Gluten-Free Bakery

In 2005, Venice Bakery ventured into the gluten-free pizza crust business. Since that time, the demand has grown. In response, the company opened one of the largest gluten-free bakeries in the United States.

The bakery has an oven that is over 60 feet long and 10 feet wide. Pizza dough is baked 16 hours each day. A cooling tower in the bakery hold 800 crusts. The crusts are cooled by a circulating fan to get them ready for freezer packaging. Currently the bakery is outfitted with just one production line, but they are planning for a second in the fall.

2 years ago, James DeSisto (Venice Bakery’s chief executive), purchased the Bavarian Bakery in Torrance. The bakery is operational even while construction continues. The bakery will include a test kitchen that includes a wood-burning oven, a gas-fired deck oven and a conveyor oven. The various ovens allow them to test out products the way they will be cooked by consumers.

The gluten-free products in Venice Bakery have no nuts, corn, dairy, soy or genetically modified ingredients. The bakery sells its products on line, to restaurants and to food service outlets.




Posted on June 25, 2014 at 10:00 AM