San Francisco French Bread entered the industry of Wholesale Bakers in 2007 and has grown to employ 1 to 4 people, generating an annual revenue of $100.000 to $499.999. The NAICS classifies this business under the code 3118110, which describes it as a Wholesale Bakers. For further clarification, the SIC classifies this business under the code 5149 and described it as a Wholesale Bakers. The business provides service to the BOTH market.
To acquire more information, please contact Edmundo Dasilva by calling (415) 822-8071 during business hours. You can also write to the business’ Single Location at 1920 Ingalls St, San Francisco, California CA 94124. You can also visit the company’s website at . View this business’ social media profiles on Twitter or on Facebbok .
| Company: | San Francisco French Bread |
| Representative: | Edmundo Dasilva |
| Place of Business: | 1920 Ingalls St, San Francisco, CA 94124 |
| Contact Number: | (415) 822-8071 |
| Type of Service: | Wholesale Bakers |
| SIC Number: | 5149 |
| NAICS Number: | 3118110 |
| Locality: | Single Location |
| Market Type: | B2B & B2C |
| Began: | 2007 |
| Income/Year: | $100.000 to $499.999 |
| Laborers: | 1 to 4 |
| Share This Company: |
San Francisco French Bread is a company operating from San Francisco, California providing professional Wholesale Bakers and relevant BOTH variables. It was founded in 2007 and registered with the SIC code 5149 as Wholesale Bakers, and with the NAICS code 3118110 as Wholesale Bakers.
With a current employee count of 1 to 4, San Francisco French Bread has gone to report making $100.000 to $499.999 per annum on its journey towards growth. This company invites you to contact its representative Edmundo Dasilva at (415) 822-8071 for related queries, or to locate its Single Location using the coordinates 37.72693,-122.38602.
The Single Location can also be found at the street address 1920 Ingalls St in San Francisco, California 94124 and can be engaged online through the company website at , the company Twitter , and Facebook page .