Three generations of crust.
Basque French Bakery has been baking in the Central Valley since 1963. Our family took over the ovens in 1994 and never looked back — same slow fermentation, same honest ingredients, same crackling crust that made this bakery a local institution. Three generations: Alvin "Al" Lewis, Cheri Hattam, and Jason McGhee.
The year our ovens first fired up. We've been baking ever since — over six decades of daily bread.
The year our family bought the bakery and made it our own. Family-owned and operated to this day.
Active wholesale customers across the region — restaurants, delis, markets, and caterers who trust us daily.
Delivery days every week: Monday, Tuesday, Thursday, and Saturday. Fresh bread, on schedule, every time.
In memory of Alvin "Al" Lewis 1940 – 2020
Master baker. Al ran Lucky's Bread Bakery in Northern California, where he helped modernize the bread baking industry. When he retired in 1993, he purchased Basque French Bakery — and after his passing, he left it to his daughter Cheri, who carries the family legacy forward today as President. Every loaf we bake stands on his shoulders.