||Porto's high-quality products and services
help the popular bakery win the Modern Baking's 2005 Retail Bakery
of the Year.
Bakery Awarded the Modern
Baking's 2005 Retail Bakery of the Year
Porto's Bakery, a Southern California icon in the baking industry, has been
awarded the Modern Baking's 2005 Retail Bakery of the Year for its excellence
in product quality, marketing, merchandising, profitability, management,
training and industry service.
Modern Baking magazine is a national trade magazine for the retail, in-store,
food service and specialty wholesale baking industries.
The Retail Bakery of the Year is based on an application process as well
as feedback from the magazine’s 27,000 readers and industry suppliers.
Modern Baking featured Porto’s story of bakery innovation and
smart business decisions in its April issue.
Modern Baking presented the award to Porto’s
Owners Raul Porto, Margarita Navarro and Betty Porto and Chief Pastry
Chef Tony Salazar.
driving force behind everything Porto’s Bakery does has been
quality," said Heather Brown, Modern Baking editor and associate
publisher. "I was most impressed by how they’ve handled
their growth over the years through organized management and by being
willing to take a few risks along the way."
representatives will also travel to Chicago to attend RBA–The Retail
Bakers of America’s Marketplace 2005 convention and exhibition where
they will be spotlighted by Modern Baking.
From its humble beginnings to the booming business it is today, Porto’s
Bakery sweats the details from its quality ingredients and processes in
the back-end to its customer service and beautifully remodeled storefront.
Founded in 1974 by Rosa and Raul Porto Sr., this small retail bakery began
specializing in custom decorated cakes and Cuban baked products. Still
family run by brother-sister team, Raul Porto, Beatriz Porto and Margarita
Navarro, the bakery maintains its Cuban roots but has diversified to changing
clientele and market trends.
To accommodate its growing customer base from around the Los Angeles area,
Porto’s recently expanded to offer more seating, a kitchen and café
offerings. Lunch crowds are known to line up down the block for the bakery’s
signature Cuban sandwiches and cheese rolls. Since the expansion, sales
have gone up an average of 40%, according to Raul.
Expanding when it was right for them, investing in smart bakery equipment
and developing organized systems to handle their business has been among
the many keys to their success. And, they’re not done yet. A second
location is in the works to open in Burbank, Calif., next fall.
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Published on May 2, 2005
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