Exclusive SACC-LA Interview with one of the Owners of Bulle Bakery!
SACC-LA
This week’s exclusive SACC-LA interview is with one of the owners of the amazing bakery Bulle Bakery – Sarah Reich. Bulle Bakery specializes in Swedish delicacy sweet buns, baking them the traditional way and with high-quality ingredients. Bulle Bakery’s mission is to give the Bulle its rightful place as an international pastry outside of Sweden. Read the full interview to learn more about this sweet business!
Exclusive SACC-LA Interview with Sarah Reich!
1. Have you always wanted to start a bakery, or when was that idea born?
Not at all. I worked in the film industry in Sweden for many years. When I moved to L.A. and waited for my green card to come I baked buns for fun for my husband Ezra since he was craving them after we came back from Sweden. After experimenting with ingredients for many months to make the perfect Swedish buns we gave some away to our Swedish friends who loved them, that’s when we started Bulle Bakery and the rest is history.
2. What made you move from Sweden to Los Angeles?
Love, haha. I met Ezra in Sweden when he was there working with music for some time and we decided to live in L.A.
3. How would you describe the “fika” culture in the U.S? It doesn’t really exist here, it’s mostly a coffee “on the go” but we’re working on changing that.
Photo Courtesy: Image by SACC-LA and photo background by Bulle Bakery.
4. Who are your customers?
In the beginning, when we started Bulle Bakery it was mostly Scandinavian customers, now I’d say the majority is definitely Americans. Many people appreciate the quality of our pastries and that we don’t use any artificial flavors or sweeteners which is very common here.
5. What are your business goals for Bulle bakery?
We recently moved the bakery to Lake Arrowhead. CA (about 2h from L.A ), so the plan is to eventually open up a storefront here.
6. What do you love most about your job?
Baking, happy customers, and freedom. It’s a lot of work but definitely worth it.
7. What is the most challenging part of running a bakery?
Hard to say but doing everything ourselves and not being able to really “leave work”.
8. When is the perfect time for a “bulle”?
For me, I prefer them in the afternoon (three o’clock “fika”) with good quality coffee.
9. Your favorite spot in LA to enjoy a “bulle”?
There are so many beautiful places, but probably one of the many beaches in Malibu.
Five Fast Ones
Cinnamon “bulle” or Cardamom “bulle”
Coffee or Tea
Swedish summer or Lake Arrowhead summer
Afternoon “fika” or Morning “fika”
“Bulle” with lemonade or “Bulle” with milk
Sarah and Ezra Reich
Photo Courtesy: Bulle Bakery on Instagram (@bullebakery).