Diamond Bakery Promises Continuation of Legacy After 77 Years of Business
By Keemia Zhang
Diamond Bakery, a Jewish bakery on Fairfax Ave, has announced the closure of its retail location after 77 years of operation. Assuring loyal customers that “this is not a goodbye,” the bakery will provide its goods wholesale to “the many restaurants and cafes that carry our products” across the city through Bread Los Angeles.
The bakery’s new business plan will also place Diamond Bakery products in grocery stores. The move follows two years of efforts to keep the location open.
“We have invested innumerable hours, financial resources, and our hearts and souls in keeping the store open,” reads a message posted on the bakery’s website. The decision was made based on “a combination of factors,” including the dilapidation of the current building.
Rooted in Jewish history, Diamond Bakery was founded by Jack and Betty Segal in 1946 before being sold to the Lottman and Rubenstein – immigrant couples who had met in Auschwitz. The bakery has provided iconic cultural recipes, such as challah, babka cookies, Corn Rye, and their “signature” Racetrack pastry for decades of customers.
“The Diamond Bakery brand and legacy will never end,” promises the statement. “We will miss seeing your familiar smiling faces and hope there will be a reason to open our doors again.” Customers can “stay tuned for great news” from Diamond Bakery’s website and social media pages.
