Liz Mishler opened the original Bella Bru Café in Carmichael, Calif., in 1993, and from the start, the café made all of its pastries in-house. For more than three decades, a small bakery operation ran out of the back of the building, producing the fresh-baked goods. Eventually, Liz's husband, Steve, taught himself to bake bagels and started making them fresh each morning to sell in the café.
What had been a backroom operation supporting a single café became a
Liz Mishler opened the original Bella Bru Café in Carmichael, Calif., in 1993, and from the start, the café made all of its pastries in-house. For more than three decades, a small bakery operation ran out of the back of the building, producing the fresh-baked goods. Eventually, Liz's husband, Steve, taught himself to bake bagels and started making them fresh each morning to sell in the café.
What had been a backroom operation supporting a single café became a wholesale bakery providing high-quality baked goods across Northern California. The business still operates with the approach that defined it early on: making things from scratch and solving problems as they arise rather than looking for shortcuts.
