What is Sugarbloom Bakery?
Sugarbloom Bakery, founded in 2013 by chef Sharon Wang, is a Los Angeles-based artisanal bakery renowned for its viennoiseries, pastries, and cookies. Wang, who trained at the Culinary Institute of America and honed her skills under Thomas Keller at The French Laundry, Per Se, and Bouchon, blends classic French techniques with her multicultural Los Angeles roots. The bakery operates from a Glassell Park commissary, supplying its acclaimed baked goods to cafe partners and retail customers across the greater Los Angeles area. Sugarbloom Bakery's commitment to quality and unique flavor profiles has cemented its reputation as a purveyor of high-caliber baked goods.
How much funding has Sugarbloom Bakery raised?
Sugarbloom Bakery has raised a total of $171K across 1 funding round:
Debt
$171K
Debt (2021): $171K with participation from PPP
Key Investors in Sugarbloom Bakery
PPP
Public-Private Partnership
What's next for Sugarbloom Bakery?
With a large-scale, late-stage funding context, Sugarbloom Bakery is poised for significant expansion and strategic initiatives. This capital infusion is likely to fuel further scaling of operations, potential market penetration into new regions, and continued innovation in product development. The company's focus on quality and its strong brand identity, built on Chef Wang's extensive experience, provide a solid foundation for future growth and market leadership in the premium bakery sector. Future investments may target enhancing production capacity and expanding distribution networks.
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