Honesty and bread.
Andy Kadin made his way from New Jersey to L.A. to pursue a career as a writer. But after 10 years of successful unhappiness writing for TV and advertising, something had to change. He always had quiet designs on a life in food and scrambled to take as many restaurant jobs and stages as he could, working in a pub, a sandwich shop, and several bakeries. Kadin committed to baking bread every day, giving the loaves away to friends. One such loaf made it to Dune, and so impressed owner Scott Zwiezen that he convinced Kadin to supply the restaurant with daily ciabatta. From that ciabatta, Bub and Grandma’s was born in Kadin’s home kitchen, to operating out of tiny commissary space, to now a maxed out 6,000 square foot warehouse where he and his team produce more than 2,000 loaves of bread per day, 362 days a year.
You can find Bub and Grandma’s loaves in some of L.A.’s best restaurants, including Osteria Mozza, Bestia, Destroyer, Tilda, Kismet, Sqirl as well as at the Hollywood Farmers’ Market, and a long list of other fine establishments. Building on demand for his hand-shaped, slow-fermented loaves, Kadin is set to open his own sandwich shop and retail space soon.
The following is a conversation about reinvention, honesty, managing anxiety, building a business built to bend to happiness, and of course - bread making.
