[vc_row type="vc_default"][vc_column][vc_column_text]Having moved to Los Angeles 30 years ago, I still cannot find a 'real' Philly style soft-pretzel  - one which is both chewy on the outside (similar to a bagel) and dense on the inside.  So with no formal baking experience I decided that I would make my own pretzels at home because those sugary, so-called “pretzels” sold at the Mall do not cut it.

After almost two years of research, befriending German Master Bakers and Philly pretzel bakers with active operations in Philadelphia,  I have developed a recipe and a process for making as an authentic Philly style pretzel I can without being in Philly.

I have been sharing my creations with friends and colleagues and after much prodding, am now testing the waters of actually selling soft pretzels and have started West Coast Pretzels as a CFO (Cottage Food Operation) out of my home in Studio City.

West Coast Pretzels operates under a Class A CFO Permit from the County of Los Angeles Public Health and all employees (me) has earned an ANSI approved food server certificate.[/vc_column_text][/vc_column][/vc_row]