Today we’d like to introduce you to La Crescenta ’s Byblos Mediterranean Bakery.
I imagine many of your best customers don’t even know the story behind Byblos Mediterranean Bakery – can you share some of that story with us?
My family were in the jewelry business and I’ve been a jeweler all my life, till I decided in 2006 that I want to go in the food business because that has been my dream. So I’ve started a prepackaged sandwich business, and it was a very successful business but I wanted to start my own restaurant. I don’t have a chef at my restaurant, its all my recipes.
Every story has its ups and downs – what are some of the difficulties you’ve had to deal with over time?
I thought it was going to be challenging when I first started but because of the quality of my ingredients and our flavorful dishes we became very well known by word of mouth.
The best part about independent spots, in our view, is that they are able to think outside of the box and experiment with new ideas, take risks, cater to niches, etc. How does that apply to you guys?
We offer many dishes that are somewhat challenging to make at home and not many restaurants offer