In April 2015, Arsicault Bakery opened its doors in San Francisco. The bakery started with three employees: Lacayo, a sales person, and Lacayo's visiting nephew, who spent his spring break helping in the kitchen starting at 4:00 am. The bakery sold about 100 croissants a day.
Within a year, production had tripled. As word spread about the tiny bakery and its delicious croissants, demand increased.
On August 10th, 2016, Lacayo received a call from a friend who was screaming through the phone.
"I had no idea what he was trying to say," recalls Lacayo. "I then realized he was screaming 'Congratulations!' and he told me, Arsicault was named 'Best Bakery in the Country' by Bon Appetit Magazine."
Lacayo rushed to the bakery and began production on extra croissants for the next day. Before the doors were set to open, there was already a line weaving down the block.
Since the article was published, Arsicault has increased production to over 900 croissants a day. While the store is open traditionally from 7:00 am - 1:00 pm, every day of the week Arsicault sells out several hours earlier. Lacayo has also increased his staff: he now has 10 employees taking care of baking and sales.