The Story Of LBA...
For nearly 40 years, LBA has provided the highest quality croissant, French pastries, and laminated doughs that America has to offer. Bringing the idea from France to America, owners Margie, Michel, and Randal set out to provide an artisanal craftsmanship and consistency, previously only seen in boulangeries and restaurants across Europe.
Growing from their little retail spot on Seattle’s famous Pike Street in 1978, churning out daily-baked croissants to Seattle’s finest hotels and restaurants, LBA expanded both their space and their product line to become the full-scale wholesale plant they are today, offering (along with their still hand-shaped croissants) puff pastry, danish, pie and tart shells and dough, cinnamon rolls, cookies, crêpes, focaccia, breadsticks, brioche, and much more to thousands of end users nationwide.
Pike St. - 1978
Michel Robert, working through the night at LBA’s original Pike Street location on Capitol Hill.
Still located in Seattle today, LBA has nevertheless remained a family company, dedicated to traditional craftsmanship, superior customer service, and maintaining what has become the gold standard for laminated doughs in the industry. What also has survived over the years is the partnership between LBA’s founders. Friends still after four decades, the loyalty at the top is extended to their employees (average employee tenure is 12 years), their children (who all now also work for the company), and outward to their customers, distributors and brokers.
Millions of croissants later, without compromise, LBA remains the manufacturer of “the highest quality croissant in America” (Baking Industry).