Odd Lots What an LA Bakery Says About the Economy Right Now
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Aug 1, 2025 
Andy Kadin, owner of Bub & Grandma's—a beloved LA bakery, sandwich shop, and soon-to-open pizzeria—shares his insights on the intersection of baking and economics. He discusses the challenges of adapting to rising costs and consumer demands while managing labor and logistics. The conversation reveals the impact of tariffs on food pricing and the complex balance of maintaining quality amid market fluctuations. Kadin's journey from advertising to bakery owner underscores the personal passion behind the business, highlighting resilience in a shifting economy.
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From Home Bake to Wholesale Bakery
- Andy Kadin started baking bread daily at home and gave it away, which led to his first commercial baking order.
- His bakery grew from baking in his kitchen to a 50-person wholesale bakery serving 180 restaurants.
Challenges of Wholesale Distribution
- Running a wholesale bakery is a steady operation but distribution logistics in LA are challenging.
- Delivery vans are crucial and require constant maintenance, often more so than the ovens.
The Baker's Grueling Early Hours
- Baking bread at 2:30 AM disrupts life and sleep schedule, leading to health struggles if done extensively.
- Early baking requires loving the process and adapting to a different lifestyle.