Angel Bakeries ( Ma'afiyot Anjel), also known as Angel's Bakery, is the largest commercial bakery in Israel, producing 275,000 loaves of bread and 275,000 rolls daily and controlling 30 percent of the country's bread market. With a product line of 100 different types of bread products and 250 different types of cakes and cookies, Angel sells its goods in 32 company-owned outlets nationwide and distributes to 6,000 stores and hundreds of hotels and army bases. It also exports to the United States, United Kingdom, France, Belgium and Denmark. Founded in 1927 in Jerusalem by Salomon Angel, Angel Bakeries introduced to the Israeli market the first sliced bread, plant-based emulsifiers, and new baking technologies. It has always been family-run, at first by Salomon with his brothers and sons, then by Salomon's grandsons, and today by Salomon's great-grandsons. The company, Salomon A. Angel Ltd., is publicly traded on the Tel Aviv Stock Exchange, with a turnover of $180 million in 2008. History The original Angel's Bakery was established in Bayit VeGan by Salomon (Shlomo) Angel, a seventh-generation Jerusalemite and scion of a Sephardi family that traced its lineage back to Jews who were expelled from Spain in 1492. Born in the Mishkenot Sha'ananim neighborhood of Jerusalem, Angel was originally a teacher in an Alliance school in Jerusalem, where he fell in love with the principal's daughter. But principal Chaim Farhi would only allow him to marry his daughter, Esther, if he left teaching and "earned a livelihood". Salomon agreed and became a dry-goods merchant. The couple married in 1916 and had three sons and three daughters. Angel became a successful dry-goods merchant, traveling regularly to Alexandria, Damascus, and Beirut to buy flour and other basic foodstuffs to sell in Jerusalem. In 1927 one of Angel's customers, the Trachtenberg Bakery in Bayit VeGan, went bankrupt. Angel decided to pay off the bakery's debts and assume ownership, bringing in his father Avraham and three brothers as partners. A few years later, two of his brothers, Leon and Refael, left to open their own bakery in Haifa. Angel improved the bread-making operation by introducing Israel's first automated weighing machines and investing in new production lines. He often slept overnight at the bakery during the week and returned to his home in Talpiot when the bakery was closed on Shabbat. Later he built an apartment over the bakery to house his family. In the 1930s, the