Franco Baking Company has spent decades tied to sourdough French bread across northern Nevada, the kind of loaf people recognize without looking at the label.
Now the long-established bakery is nudging its story in a new direction, rolling out three classic breads that signal a change from what many have come to expect.
The Sparks-based bakery has added White Bread, Wheat Bread, and Marble Rye to its lineup, breads meant to be everyday staples rather than specialty items.
The move expands Franco’s core offerings after years of focusing on signature and specialty loaves that helped build its regional reputation.
“These are the kinds of breads customers reach for week after week,” said MaryBeth Smith, owner of Franco Baking Company and Roundabout Catering Group. “We’ve had customers asking for everyday staples, especially Marble Rye, for years. This launch is about doing the basics right and offering reliable, high-quality breads that families and retailers can count on from a local bakery they trust.”
The baking company says its new breads are designed for regular use, from sandwiches to toast, with Marble Rye standing out for its swirl and balanced flavor. All three were shaped by long-term purchasing habits and direct customer feedback, a shift toward strengthening the bakery’s foundation rather than expanding further into niche products.
The loaves are now available at 10 Raley’s locations across Reno, Sparks, and South Lake Tahoe. Broader placement is expected as stores review shelf space at the beginning of the second quarter in 2026.
The timing reflects a broader return to familiar products from local brands, especially staples made close to home. For Franco, the expansion follows years of success built largely on sourdough and French bread, marking a subtle but notable evolution.
Franco Baking Company has baked in northern Nevada for more than 50 years and was acquired by MaryBeth and Colin Smith in 2023. The couple has owned and operated food and beverage businesses in the Reno-Sparks area since 2007, continuing the bakery’s local roots while guiding its next chapter.
