Nash’s humble beginnings as a delivery driver for Cadoro Bakery set the foundation for his future as CEO and owner. Known for producing high-quality sourdough loaves in the heart of Los Angeles, Cadoro Bakery prides itself on using regeneratively farmed flour from Washington’s Cairnspring Mills. Cadoro’s Whole Wheat Sourdough is a BF fave, but we also love the Toasted Sesame Loaf, Sprouted Quinoa Loaf, and signature Green Olive Bread.
Recently, we caught up with Nash to learn more about his journey and hear his advice for fellow entrepreneurs.
1. Why did you start Cadoro Bakery?
I’m not the founder of Cadoro Bakery, but I’ve been deeply connected to its history and growth over the years. Cadoro Bakery was established in 1990 in Santa Monica, CA, originally serving as a commissary for the La Scala Restaurant Group. In addition to bread, the bakery produced fresh pasta and ice cream. Over time, the bakery's bread gained popularity with local restaurants, leading to the growth of its wholesale business.
When I moved to Los Angeles in 2000, my first job was delivering bread for Cadoro Bakery. Back then, the company didn’t own delivery vehicles, so each driver used their own car. I vividly remember folding down the back seats of my old Saab to fit as much bread as possible and delivering orders all across the city from Hollywood to Malibu. It was a humble beginning, but it gave me a deep appreciation for the craft and the business.
After spending several years working in accounting and finance, I returned to Cadoro Bakery to manage the business and eventually became an owner. During that time, I fell in love with making sourdough bread at home, which inspired me to introduce this style of bread to Cadoro. In 2006, I spearheaded the buildout of our bakery space in Inglewood and invested my life savings to acquire a significant equity position in the company.
Even after all these years, sourdough bread continues to fascinate me, and I’m proud to be part of Cadoro Bakery’s journey and its role in the local food community.
2. What obstacles did you face along the way?
Obstacles? Where do I begin? Opening our Inglewood bakery was a major challenge. Navigating the complex process of permits and working with building contractors was anything but straightforward. Then came Covid, which tested us in ways we never anticipated. We’re incredibly fortunate to have come out on the other side.
When I joined the company’s management team at 27, I had little to no experience managing people and processes. I learned on the job, often the hard way, making plenty of mistakes along the journey. My own inexperience was one of the biggest hurdles I had to overcome. However, every obstacle taught me something valuable and helped shape my personal leadership style.
3. What lessons do you have for other entrepreneurs?
- Pursue your passion. Building a strong, sustainable business requires dedication, and the only way to truly enjoy the process is to be passionate about what you do. Passion fuels perseverance.
- Value your employees. A strong company culture is the backbone of any successful business. Recognize your team’s contributions at every opportunity—it’s the little gestures that make a big difference. For example, we hold monthly Employee of the Month meetings where we celebrate several team members for their hard work. These meetings are full of laughter and smiles, and it’s clear how much being recognized by peers means to them.
- Lead with optimism. People are drawn to positive energy. As a leader, your role is to be the team’s biggest cheerleader. Optimism inspires trust, motivates your team, and keeps the momentum going, even during challenging times.
- Set the tone with kindness. A respectful, thoughtful workplace starts at the top. How you treat others directly shapes your company culture, so lead by example with kindness and thoughtfulness.
4. What’s on the horizon for Cadoro Bakery?
Our focus at Cadoro Bakery is to continually improve in every aspect of the business. There’s always room to enhance efficiency, solidify our foundation, and grow revenues. At the heart of it all is our commitment to creating an exceptional product.
Everything we do is centered around ensuring quality and consistency in what we deliver to our customers. As long as we stay true to that mission, we’re confident we’ll continue to thrive.
5. How do you keep a work/life balance? What drives/inspires you?
Work-life balance is something I’ve had to learn over time. Early in my career, I was a workaholic who was completely consumed by the business. But as I gained experience, I realized that maintaining a healthy balance isn’t just better for the long run—it also improves my clarity, thought process, and decision-making.
Prioritizing my mental and physical well-being helps me show up as my best self, both personally and professionally. It’s become a top priority for me, and I’ve found that it not only benefits me but those I work with.
What drives me is my love for what I do and the incredible team I get to work with every day. Starting a new project that can enhance our business always excites me—I thrive on the challenge and the opportunity to make things better. I’m also deeply inspired by the many small bakeries and food businesses out there. Their dedication to creating exceptional food resonates with me, and I share their passion for crafting something truly special.