Founded in 1938 by Fung Chow Chan and his wife, Wai Hing, the idea was to produce traditional Chinese pastries and cookies not found locally. Using generation-old recipes, the Chan family began to prosper in a little shop in Chinatown. After attending baking school in Hong Kong and America, Chow’s brother Lun joined the family business in the ‘40s and developed their trademark fresh strawberry whipped cream cake.
     Word spread slowly, but in the ‘70s, Phoenix Bakery became famous throughout Los Angeles for being a little Chinese bakery making a “not so Chinese” cake. Business flourished and in 1977, the Chans built their current location on Broadway to manage the increased demand. Soon after, the next generation of Chans joined in including Kelly, a CPA and Youlen, a graduate of the American Institute of Baking. Following in his father’s footsteps, Youlen continues to develop new recipes and products that have expanded the variety of products offered. Still a family-run business, members of the Chan family’s third generation can be found in various roles at the bakery today alongside loyal employees that have helped the Phoenix Bakery family grow over the years.
     From the Dodgers to the Lakers, from Mayor to Mayor, from generation to generation, Phoenix Bakery has brightened many birthdays, weddings and celebrations. We pride ourselves in maintaining a loyal following of customers and continuing to welcome new friends with our quality products!