About

The original founders of StoneGround Bakery

Abby Franke and the late Paul Sherman

Franke is a Lutheran from Hohenlimburg, Germany, who sports a blond ponytail and a zealous, infectious grin. Sherman was a first-generation Israeli Jew from Tel Aviv who was an intense and deliberate; a man of few – albeit intelligent – soft-spoken words. Together in spirit, the two were the driving force behind Agoura Hills’ StoneGround Bakery, a kosher-certified bakery that opened in 2004 on Kanan Road, just south of the 101 Freeway. In the short time this interfaith pair worked together, they’ve made tremendous inroads with Southern California grocers, and their unique, all-natural loaves now share company with such popular local brands as La Brea Bakery and Renaissance on store shelves.

Franke is the effusive spokesman, espousing the health benefits of their signature StoneGround breads. Sherman, on the other hand, was the quiet mentor to the young bakers, many of whom have thrived under his tutelage; some have even started their own bakeries. The two disparate souls of StoneGround didn’t come to this partnership easily, yet both claim that they knew they would have a tremendous impact on each other’s live after their first meeting.

“A friend introduced us because of our similar baking backgrounds,” Franke said. “Within minutes we said, ‘Why don’t we work together?’ But it wasn’t just because our goals were the same – we both wanted to open a European-style bakery, using natural ingredients and no preservatives, where everything was made from scratch. Paul wanted it to be kosher.”

Franke comes to the partnership drawing on his experiences working with La Brea Bakery, while his late partner owned and operated Sherman Oaks – based Sherman Bakery. “I felt a real kinship with Paul,” Franke said. “He was a quiet but very strong-minded person. When you think about our countries’ history together….” Franke paused, considered the implication and let out a heavy sigh. “We weren’t just partners, he was my best friend. I want to honor him and show people that we do business with people from all over the world – and we can all get along,” Previously, Sherman said. “I don’t judge people by where they’re from. I judge people by who they are today.” Their partnership extended well beyond how and what they bake.

Reflecting their commitment to healthy products, the bakery’s kosher supervision is handled by Rabbi Edward M. Feinstein from Temple Valley Beth Shalom in Encino, California.

In September 2004, Sherman and Franke took over the space of a former bakery in a strip mall that features restaurants like Islands and the International House of Pancakes. Like its immediate neighbors – a deli and a karate studio – StoneGround is nearly undistinguished in the row of retail businesses. But Sherman and Franke weren’t thinking small when they planned the business. Like any retail bakery, they wanted to feature a case of mouth-watering pastries and racks of delectable breads. But the pair also patterned their layout after up-scale restaurants with open kitchens, so customers are able to watch young bakers rolling out the pie crusts and shaping bread dough.

Franke is enthusiastic about being able to mill his own flour. He invites customers in to admire his authentic 30-year-old stone mill. He turned on the mill and demonstrated how his flour still contains all parts of the wheat. In traditional bakeries, mills leave elements on the floor that carries healthy benefits. At StoneGround, nothing goes to waste. “Very few bakeries actually have a stone mill,” he said, beaming with pride.