HILLS NEWSPAPERS: May 20, 2011
If you want to make dough in the pizza business, it helps to have a hook. For the Oakland hills family who owns the Red Boy Pizza franchise, it begins with the sourdough crust.
“The mother dough was started in Italy in 1942,” says Farid Radwan, an Egyptian-born restaurateur who goes by the name “Fred.” He came to this country in the mid-1970s and fell in love with his Italian wife, Antoinette, when they were going to Cal State Hayward. They married, had children and bought Bordenave’s Bakery in San Rafael in 1996. Continue reading




