What an LA Bakery Says About the Economy Right Now

In this episode of the Odd Lots podcast, hosts Tracy Alloway and Joe Weisenthal interview Andy Kadin, the owner of Bub & Grandma's, a bakery in Los Angeles. They delve into the economics of the baking business, discussing commodity costs, labor issues, and distribution challenges. Kadin shares his journey from advertising to baking, the growth of his wholesale and retail operations, and the difficulties of navigating regulations in Los Angeles. The conversation covers topics such as sourcing flour, pricing strategies, the impact of tariffs, and the challenges facing restaurants in LA, as well as the importance of authentic customer connections over chasing viral trends.

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Odd Lots

Introduction to Industrial Baking and its Economic Significance

From Advertising to Artisan Bread: The Genesis of Bub & Grandma's

Scaling a Bakery: Distribution Challenges and the Baker's Lifestyle

Hiring, Commodity Costs, and the Restaurant Landscape in Los Angeles

Sourcing Flour and Managing Costs in the Baking Business

Pricing Strategies, Regulatory Hurdles, and the Restaurant Opening Process in LA

The Realities of Restaurant Inspections and the Motivation Behind Opening a Restaurant

Tariffs, the Los Angeles Business Environment, and Tomato Quality

Sandwich Recommendations and Reflections on the Food Industry

What an LA Bakery Says About the Economy Right Now

Odd Lots

00:00Introduction to Industrial Baking and its Economic Significance

Introduction to Industrial Baking and its Economic Significance

04:49From Advertising to Artisan Bread: The Genesis of Bub & Grandma's

From Advertising to Artisan Bread: The Genesis of Bub & Grandma's

10:15Scaling a Bakery: Distribution Challenges and the Baker's Lifestyle

Scaling a Bakery: Distribution Challenges and the Baker's Lifestyle

17:06Hiring, Commodity Costs, and the Restaurant Landscape in Los Angeles

Hiring, Commodity Costs, and the Restaurant Landscape in Los Angeles

21:54Sourcing Flour and Managing Costs in the Baking Business

Sourcing Flour and Managing Costs in the Baking Business

27:36Pricing Strategies, Regulatory Hurdles, and the Restaurant Opening Process in LA

Pricing Strategies, Regulatory Hurdles, and the Restaurant Opening Process in LA

35:17The Realities of Restaurant Inspections and the Motivation Behind Opening a Restaurant

The Realities of Restaurant Inspections and the Motivation Behind Opening a Restaurant

40:16Tariffs, the Los Angeles Business Environment, and Tomato Quality

Tariffs, the Los Angeles Business Environment, and Tomato Quality

46:05Sandwich Recommendations and Reflections on the Food Industry

Sandwich Recommendations and Reflections on the Food Industry