[Congressional Record Volume 164, Number 163 (Tuesday, October 2, 2018)]
[Extensions of Remarks]
[Pages E1357-E1358]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]




           CELEBRATING THE 80TH ANNIVERSARY OF PHOENIX BAKERY

                                 ______
                                 

                       HON. LUCILLE ROYBAL-ALLARD

                             of california

                    in the house of representatives

                        Tuesday, October 2, 2018

  Ms. ROYBAL-ALLARD. Mr. Speaker, I rise today to recognize the 80th 
anniversary of Phoenix Bakery.
  When the bakery was founded in 1938, Chinatown was truly the place 
where Chinese

[[Page E1358]]

immigrants came together. The bakery was intended as a gathering place 
for the community, producing traditional Chinese pastries and cookies 
not found locally.
  Using generation-old recipes, the Chan family's first bakery 
highlighted its almond cookies, which it sold to Chinese restaurants 
and stores. Founders Fung Chow (F.C.) Chan and his wife Waihing were 
proud to offer the treats to everyone. Soon thereafter, F.C.'s brother, 
Lun, joined the bakery, and the bakery's offerings began to include 
what has become its trademark fresh strawberry whipped cream cake, 
consisting of two sponge layers with strawberries in between and 
covered with a fluffy, lightly sweetened whipped cream frosting.
  It was not until the 1970s, however, that Phoenix Bakery became 
famous throughout Los Angeles for being a little Chinese bakery making 
this ``not so Chinese'' cake. In 1977, with business flourishing, the 
Chan family moved from Chinatown's Central Plaza to a custom-built 
bakery on North Broadway, where it remains today.
  Catering both to the local population celebrating birthdays and to 
the thriving businesses operating downtown, Phoenix Bakery cakes began 
to become traditions. Lun's son, Youlen, eventually took over 
production, and Phoenix Bakery continued to thrive as he expanded the 
offerings of sweets and confections. The almond cookies, Sticky Sugar 
Butterflies, and Wintermelon cakes it sells have made traditional 
Chinese pastries household favorites. Its selection of pastries also 
includes a blend of eclairs, tarts, and specialty cake slices made 
daily.
  Today, members of the Chan family's third generation can be found in 
various roles at the bakery, alongside loyal employees who have helped 
the Phoenix Bakery family grow through the years. According to a July 
14, 2018 Los Angeles Times article by reporter Frank Shyong, many of 
the Chans ``have stepped up to help keep the bakery alive. Eric, a 
finance executive with Kaiser Permanente, serves on the bakery's 
managing board and launched a review of its finances. Melissa, Lun's 
granddaughter, runs the bakery's Facebook and Instagram accounts. 
Tiffany, Fung Chow's granddaughter, helped build the website and makes 
marketing suggestions. And Andrea Purcell, Fung Chow's oldest 
granddaughter, now brings her son and daughter to help at the bakery.''
  Over the decades, Phoenix Bakery has brightened many birthdays, 
weddings, and celebrations. The bakery prides itself on maintaining a 
loyal following of customers, and it continues to welcome new friends 
with its quality, delicious products.
  Mr. Speaker, I ask my colleagues to please join me in celebrating the 
Phoenix Bakery's 80th anniversary, and wishing it many more years of 
providing, in its words, ``Sweets for the Sweet.''

                          ____________________