20 Years (two decades!) of producing fine European desserts
San Francisco Bay Area and beyond!
It seems like yesterday that we started our San Francisco European Bakery in the fall of 1989, right before the Loma Prieta earthquake. We began with two employees (us!) and with a goal of creating high quality European desserts, we rented overnight bakery spaceand delivered our desserts first thing in the morning to our clients in our old Scirroco VW car. Over the past twenty years, we evolved into a fully staffed bakery that has had the privilege of creating beautifully designed and delicious desserts for some of the most important events in San Francisco and beyond.
When our 20th anniversary was approaching, we felt it appropriate to host a celebration to commemorate our success, and to also thank our staff, clients, colleagues, and friends – all of whom have helped us achieve two decades of being in business.
As we began planning our celebration, we started creating display boards to share our story with event attendees. We found pictures of ourselves with other young European chefs ready to make their mark on the USA – fellow Austrian Wolfgang Puck, French chef Hubert Keller, Lucas Shoemaker of McCall’s Catering, and world famous Chocolatier, Joseph Schmidt. We also found pictures of our family, including our daughters who grew up in the bakery – one whom is now in college and the other nearing completion of high school.
We appreciated the ceremony acknowledging our accomplishments and the recognition and toasts given to us by Lucas Shoemaker, President of McCalls Catering, Fred Halbert, Project Manager for Terra Nova Industries and fellow Chef, and Joseph Schmidt, Chocolatier. In addition, we were honored to receive a letter of congratulations from the honorable Dr. Peter Fredericks, Austrian Consul General, San Francisco, which was read to the attendees by Jessica Rising, and the emotionally charged letter written by our daughter Kirsten Michler, who was away at College and unable to personally attend the celebration.
Guests and our staff dined on scrumptious hors d’oeuvres provided by McCalls Catering, enjoyed champagne, and feasted on a fabulous dessert bar provided by non other than Gerhard Michler himself. Guests left our ceremony with gift boxes piled high with Gerhard’s desserts, Capricorn coffees and other give-away goodies.
Thank you to our clients, colleagues, staff, and friends for helping us achieve 20 years of making European pastries for the San Francisco Bay Area. We love what we do and look forward to our next twenty years with new products and business lines!