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The Bread Project is a 501(c)(3) public benefit corporation with facilities in Berkeley, California. The Bread Project's mission is to empower individuals who have limited resources to progress on their paths to self-sufficiency through skills instruction, on-the-job training project social enterprises, and assistance in gaining a food industry career.
One of the bakery's main trademarks is its sheepherder bread. The bread was introduced to the Owens Valley during California Gold Rush by Basque immigrants in 1907 who missed their home country's bread. [11] They hand-shaped the loaves and used stone ovens when producing it. This practice is continued by the bakery when making their bread.
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In the mid-1970s, more than 100,000 adults were enrolled including Southeast Asian refugees—this gave rise to the large English as a Second Language (ESL) program that is the largest program in SDCCE. On February 1, 2021, San Diego Continuing Education (SDCE) changed its name to San Diego College of Continuing Education to reflect its growth.
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There have been independent retail bakeries in San Francisco continuously since the California Gold Rush of 1849, and many restaurants make their own bread. However, the wholesale market (which distributes bread to restaurants and grocery stores) was marked by a slow decline from the early heyday, and the subsequent emergence of a new generation of artisan bakers.
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