Our Story

Venice Bakery is a third-generation, family-owned business for over 50 years.

Founded in 1950, Los Angeles-based Venice Bakery is one of the country’s largest family-owned pizza manufacturers. We supply the food service industry, grocery stores and markets, as well as restaurants and pizza chains across America. From our humble beginnings of artisanal breads and crusts, Venice continues to satisfy customers with a wide variety of delicious, convenient, and health conscious products.

Venice Bakery prides itself on adhering to the values which have shaped our mission from day one. Special attention to ingredients and processes, and a continued emphasis on the fundamentals of the age-old bread-making tradition set our handcrafted breads and gluten-free products apart from soft, preservative-filled commercial breads.

Venice Bakery is committed to ongoing innovation and product development, and perfect every one of our products for maximum taste and healthfulness. We are proud that our facility has been tested and certified by the Celiac Sprue Association. When it comes to our customers’ health and satisfaction, we take no shortcuts.

  • pizzapie

    2013

    In 2013, the consumption of gluten-free foods in the United States has significantly increased by over 400%.

    The company now offers gluten-free pastas, calzones as well as wraps, and is developing new products regularly. As a result, Venice Bakery sales have soared over the past 3 years, and our Best-Tasting Gluten-Free Pizza Crust has become the #1 sector of our business.

  • building

    2012

    In 2012, Venice Bakery began designing a new, state-of-the-art, dedicated gluten-free factory in Torrance, California, its first foray outside of its original El Segundo premises. The gluten-free world had grown so rapidly, that the company needed additional space to accommodate its growing business.

    The facility ensures the highest level of consumer and foodservice safety having obtained internationally recognized BRC Certification and is one of the largest gluten-free manufacturing locations
    in the country.

  • story7

    2010

    In 2010, Venice Bakery showcased its new products to the industry at the Pizza Expo and started to educate the community about gluten-free. They partnered with the National Foundation of Celiac Awareness to teach
    pizzerias of all sizes about avoiding cross-contamination. Customers agreed, that Venice Bakery offered the Best-Tasting
    Gluten-Free Pizza Crust.

  • Gluten-Free Wraps Can be substituted for tortillas.

    2005

    In 2005, Jimmy teamed with Dr. Karima Hirani, a practitioner of holistic medicine at the University of Southern California, his alma mater. At her request, he created a gluten-free pizza crust for her patients with autism who had responded well to a gluten-free diet.

    He learned all about Celiac disease, gluten-intolerance and several autoimmune diseases so that those patients could enjoy pizza again too. He went on to perfect delicious pizza crusts and flatbreads that were also vegan and free of dairy, egg and soy.

  • story5

    1994

    Mr. DeSisto’s sons James (Jimmy) and Lorenzo (Larry) were eager to help the family business. They took over the company in 1994 and used their sales and marketing background to quickly expand the production lines and keep up with volume. They maintained the pizzeria next to the factory and sold dough balls,
    pizza crusts and more to clients
    around the country.

  • story4

    1963

    When the Palmeri brothers retired in 1963, they sold the business to their son-in-law Anthony DeSisto. Anthony worked hard and engaged his own family in his work.

  • bakery

    1959

    In 1959, Nazzareno and Ignacio purchased a 14,000 square-foot facility on Main Street in El Segundo, where they moved their bread and pizza-making business.

  • venice

    1953

    In the 1953, they acquired the Venice Baking Company in Venice Beach, California.

    They made all of their products using the finest, all-natural ingredients. Little did they know that future generations would follow in their footsteps and continue to use their recipes over the next fifty years.

  • Ellis Island

    1930

    In 1930, brothers Nazzareno and Ignacio Palmeri arrived at Ellis Island from
    Pioppo, Sicily – they were 17 and 15
    years old respectively.

    Before long, they established the Palmeri Pizza Crust Company in the Bronx where they served pizza crust and Italian breads. But the boys’ dream was to live in California, where the weather was similar to that
    of their hometown back in Sicily. They headed out West.

  • pizzapie

    2013

    In 2013, the consumption of gluten-free foods in the United States has significantly increased by over 400%.

    The company now offers gluten-free pastas, calzones as well as wraps, and is developing new products regularly. As a result, Venice Bakery sales have soared over the past 3 years, and our Best-Tasting Gluten-Free Pizza Crust has become the #1 sector of our business.

  • building

    2012

    In 2012, Venice Bakery began designing a new, state-of-the-art, dedicated gluten-free factory in Torrance, California, its first foray outside of its original El Segundo premises. The gluten-free world had grown so rapidly, that the company needed additional space to accommodate its growing business.

    The facility ensures the highest level of consumer and foodservice safety having obtained internationally recognized BRC Certification and is one of the largest gluten-free manufacturing locations
    in the country.

  • story7

    2010

    In 2010, Venice Bakery showcased its new products to the industry at the Pizza Expo and started to educate the community about gluten-free. They partnered with the National Foundation of Celiac Awareness to teach
    pizzerias of all sizes about avoiding cross-contamination. Customers agreed, that Venice Bakery offered the Best-Tasting
    Gluten-Free Pizza Crust.

  • Gluten-Free Wraps Can be substituted for tortillas.

    2005

    In 2005, Jimmy teamed with Dr. Karima Hirani, a practitioner of holistic medicine at the University of Southern California, his alma mater. At her request, he created a gluten-free pizza crust for her patients with autism who had responded well to a gluten-free diet.

    He learned all about Celiac disease, gluten-intolerance and several autoimmune diseases so that those patients could enjoy pizza again too. He went on to perfect delicious pizza crusts and flatbreads that were also vegan and free of dairy, egg and soy.

  • story5

    1994

    Mr. DeSisto’s sons James (Jimmy) and Lorenzo (Larry) were eager to help the family business. They took over the company in 1994 and used their sales and marketing background to quickly expand the production lines and keep up with volume. They maintained the pizzeria next to the factory and sold dough balls,
    pizza crusts and more to clients
    around the country.

  • story4

    1963

    When the Palmeri brothers retired in 1963, they sold the business to their son-in-law Anthony DeSisto. Anthony worked hard and engaged his own family in his work.

  • bakery

    1959

    In 1959, Nazzareno and Ignacio purchased a 14,000 square-foot facility on Main Street in El Segundo, where they moved their bread and pizza-making business.

  • venice

    1953

    In the 1953, they acquired the Venice Baking Company in Venice Beach, California.

    They made all of their products using the finest, all-natural ingredients. Little did they know that future generations would follow in their footsteps and continue to use their recipes over the next fifty years.

  • Ellis Island

    1930

    In 1930, brothers Nazzareno and Ignacio Palmeri arrived at Ellis Island from
    Pioppo, Sicily – they were 17 and 15
    years old respectively.

    Before long, they established the Palmeri Pizza Crust Company in the Bronx where they served pizza crust and Italian breads. But the boys’ dream was to live in California, where the weather was similar to that
    of their hometown back in Sicily. They headed out West.

  • pizzapie

    2013

    In 2013, the consumption of gluten-free foods in the United States has significantly increased by over 400%.

    The company now offers gluten-free pastas, calzones as well as wraps, and is developing new products regularly. As a result, Venice Bakery sales have soared over the past 3 years, and our Best-Tasting Gluten-Free Pizza Crust has become the #1 sector of our business.

  • building

    2012

    In 2012, Venice Bakery began designing a new, state-of-the-art, dedicated gluten-free factory in Torrance, California, its first foray outside of its original El Segundo premises. The gluten-free world had grown so rapidly, that the company needed additional space to accommodate its growing business.

    The facility ensures the highest level of consumer and foodservice safety having obtained internationally recognized BRC Certification and is one of the largest gluten-free manufacturing locations
    in the country.

  • story7

    2010

    In 2010, Venice Bakery showcased its new products to the industry at the Pizza Expo and started to educate the community about gluten-free. They partnered with the National Foundation of Celiac Awareness to teach
    pizzerias of all sizes about avoiding cross-contamination. Customers agreed, that Venice Bakery offered the Best-Tasting
    Gluten-Free Pizza Crust.

  • Gluten-Free Wraps Can be substituted for tortillas.

    2005

    In 2005, Jimmy teamed with Dr. Karima Hirani, a practitioner of holistic medicine at the University of Southern California, his alma mater. At her request, he created a gluten-free pizza crust for her patients with autism who had responded well to a gluten-free diet.

    He learned all about Celiac disease, gluten-intolerance and several autoimmune diseases so that those patients could enjoy pizza again too. He went on to perfect delicious pizza crusts and flatbreads that were also vegan and free of dairy, egg and soy.

  • story5

    1994

    Mr. DeSisto’s sons James (Jimmy) and Lorenzo (Larry) were eager to help the family business. They took over the company in 1994 and used their sales and marketing background to quickly expand the production lines and keep up with volume. They maintained the pizzeria next to the factory and sold dough balls,
    pizza crusts and more to clients
    around the country.

  • story4

    1963

    When the Palmeri brothers retired in 1963, they sold the business to their son-in-law Anthony DeSisto. Anthony worked hard and engaged his own family in his work.

  • bakery

    1959

    In 1959, Nazzareno and Ignacio purchased a 14,000 square-foot facility on Main Street in El Segundo, where they moved their bread and pizza-making business.

  • venice

    1953

    In the 1953, they acquired the Venice Baking Company in Venice Beach, California.

    They made all of their products using the finest, all-natural ingredients. Little did they know that future generations would follow in their footsteps and continue to use their recipes over the next fifty years.

  • Ellis Island

    1930

    In 1930, brothers Nazzareno and Ignacio Palmeri arrived at Ellis Island from
    Pioppo, Sicily – they were 17 and 15
    years old respectively.

    Before long, they established the Palmeri Pizza Crust Company in the Bronx where they served pizza crust and Italian breads. But the boys’ dream was to live in California, where the weather was similar to that
    of their hometown back in Sicily. They headed out West.