In 1984, the Seattle Sourdough Baking Company opened on Miner’s Landing at Pier 57 on the Seattle Waterfront to service the local Seattle restaurants and downtown area with authentic sourdough. The sourdough was baked and delivered fresh twice a day, seven days a week. The bakery was open to the public and produced a variety of aged sourdough products for the Seattle restaurant and waterfront community.
In the early 1990’s, the Seattle Sourdough Baking Company brand was then introduced to retail stores, and the French Scissor Roll was made special for the Canlis Restaurant, which is still a famous restaurant in Seattle today.
Eventually all of the sourdough sold in retail stores was produced and delivered out of the Gai’s Seattle French Baking Company Bakery located on South Weller Street, while the sourdough for the restaurants were still baked at the Miner’s Landing location.
Once the Miner’s Landing location was closed, all sourdough was produced and delivered out of the Gai’s Bakery location on Weller St.
In 1996, Franz Bakery acquired the Seattle French Baking Company and today is still producing classic, timeless aged sourdough products under the Seattle International and Seattle Sourdough Baking Company brands.
Through the acquisition, Franz has continued to develop and expand the brands product assortment and distribution throughout the Northwest.