The Weiman’s Bakery building at North 17th and Grace streets. (Photos by Michael Schwartz)
A Shockoe Bottom bakery is making its last batch of bread this week.
Weiman’s Bakery, at the corner of North 17th and Grace streets, is closing down.
Its last day of production is Friday, and final deliveries will be made Saturday, according to David Nagle, an attorney with Jackson Lewis who represents the bakery.
The wholesale bakery occupies a 9,000-square-foot building that was built in 1854.
Weiman’s Bakery Inc. has owned the property since at least the 1950s, the last time it changed hands, according to city records.
The Weiman’s Bakery building at North 17th and Grace streets. (Photos by Michael Schwartz)
A Shockoe Bottom bakery is making its last batch of bread this week.
Weiman’s Bakery, at the corner of North 17th and Grace streets, is closing down.
Its last day of production is Friday, and final deliveries will be made Saturday, according to David Nagle, an attorney with Jackson Lewis who represents the bakery.
The wholesale bakery occupies a 9,000-square-foot building that was built in 1854.
Weiman’s Bakery Inc. has owned the property since at least the 1950s, the last time it changed hands, according to city records.
How many employees?
It is a sad day to have the last wholesale bakery in Richmond to be closing. I have always enjoyed their breads.
Is that the smell of fresh baked bread in the air, or the smell of another apartment renovation using historic tax credits?
As a former baker who changed careers 15 years ago I have to agree with John Nolde. Local and Family bakeries have been squeezed out consistently by huge conglomerates who use modern preservatives and softeners to consolidate into mega bread factories that are hundreds of miles from their customers. I hoope someone can jump in and fill the breach but I don’t expect it to happen.
This is such a sad day. I remember my parents would go during the week to get bread. What’s happening to all these locally owned businesses that have been around for decades.
Hope Bottoms Up Pizza can survive this weekend. Weimans made all their crust for yrs.
I remember working as an accounting clerk in the mid-80’s for a (then) well-known grocery chain (which itself long ago left Richmond), and I paid the invoices for store deliveries of Weiman’s products. It seems that if youre a small, local business, the only way to survive is to offer something that many people will want for a very long time; they are willing to pay a high price for it, and no one else can duplicate it. All of this has to be done with the bottom line in constant mind. Very hard to do, these days, when disposable… Read more »
This is sad news. I really enjoyed their bread. Hopefully they gave their restaurants good notice so they have a good back up plan.
When I was a youngsta I worked at the NY Deli. Weiman’s would deliver their rye bread still warm every morning. I would immediately put a loaf in the slicer, take the heels and smother them with butter….that bread was the best ever….