Every year, Joyfull Bakery packs over a million pounds of Parmesan cheese into its popular baked cheese snacks. The gluten-free product is baked using artisanal methods, and it’s the perfect high-protein, low-carb addition to any meal.
“What I like is with fluffy brie and an extra tomato,” said Joyfull Bakery CEO David Brogan. “Cheese on cheese is the way to go.”
Brogan is the CEO of Raison D’etre Bakery in South San Francisco, which launched the snack to a national audience under the Joyfull Bakery brand.
“Around 2015, we were making products for Peet’s Coffee and Tea. And around that time, we developed a cheese crisp,” Brogan explained. “And we started selling that to Whole Foods…and the product took off, it just took off like wildfire.”
As sales continued to soar, the bakery suffered a devastating fire that nearly wiped out the business.
“The heart of our business was in the production area,” Brogan recalled, “and that was completely destroyed.”
Fortunately, the company was able to rebuild and come back stronger than ever.
“We got help from the city of South San Francisco, they gave us all the help we could get back,” Brogan said. “But the most important thing is the staff. They did everything and anything we asked.”
The company’s resilience is rooted in its mission: “Bring joy to everyday life”.
“There’s a sense of joy in what we do because we really love what we do,” Brogan explained. “It feels good to be part of a company that makes people happy.”
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