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.