Bub and Grandma’s Bread Fuels Some of L.A.’s Best Restaurants

Massive hooks smack dough around giant stainless steel mixers. Hands nimbly form and shape the dough to proof in baskets. A four-deck TMB TAG  gas oven looks hungry for more loaves. Forty-five employees swarm Bub and Grandma’s, a 6,200-square-foot bakery near the L.A. River that produces over 20 different loaves daily. The scene is a staggering feat considering Andy Kadin started baking ciabatta professionally less than five years ago in his tiny home kitchen.

The Millburn, New Jersey, native worked as a writer and creative director for prominent advertising agencies, which brought him to L.A. The ad world became increasingly unpalatable, so he pivoted briefly to TV, writing for The Gorburger Show on Comedy Central, before pivoting to food. He dreamed of opening a sandwich shop, but had no restaurant experience, so he found work at places like The Griffin and Potato Chips deli, which helped to inform what would become his business plan.

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