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Lenny Rosenberg was born and raised in Plainview, Long Island. Since the tender age of seven he was immersed in the family business of bakeries, delis, pizzerias, catering and restaurants from the East to the West Coast. His father, Robert Rosenberg, was a seasoned pro at rebranding bakery and restaurant establishments for over 50 years including the landmark Eclairs in New York City. Starting at the age of seven-years-old, Lenny worked steadily in the family businesses until eventually the torch was passed to him. He bought and rebranded his first restaurant at the age of 17. Success quickly ensued and Lenny continued to purchase and rebrand multiple bakeries and restaurants at a time. In 2000 he searched for a new challenge by moving out west where he met interior designer Adaeze Nwanonyiri. The duo joined forces and decided to embark in business together starting in Los Angeles to create the same commitment to quality, food, service and décor. They bought and rebranded such notable California restaurants such as Nosh of Beverly Hills, 17th Street Cafe on tony Montana Ave. in Santa Monica and the beloved Mort’s deli in Pacific Palisades. Adaeze Nwanonyiri was born in Houston, Texas and pursued interior decorating studies at New York School’s interior design. To pay her rent and school fees she would consult and design her friends apartments from basic “blah” to fabulous sanctuaries. Soon word of mouth grew and she began to help local restaurants display an aesthetic vision to match the food and location and Adaeze was called “The Expert Interior decorator” After her seven year relationship with New York, Adaeze yearned for new challenges and a change of scenery and moved to Los Angeles, California in the year 2000. One night while attending a PR event in Malibu, California, she crossed paths with Lenny Rosenberg, the restaurant extraordinaire. The two hit if off and a few conversations and meetings later, they decided to combine talents and expertise by taking the country by storm with their unbeatable track record with rebranding restaurants & eateries. Soon after they were well known for their accomplishments. Now Lenny and Adaeze want to teach their restaurant expertise with everyone. For more information on Lenny and Adaeze visit: https://www.larsrestaurants.com
“I have had black and white cookies everywhere in the country. Bea’s Bakery is by far the best I’ve had for the last forty-five years. Same recipe, same deliciousness, the very best way to celebrate a cookie day, the beginning of the day, the best way to celebrate any day.” —Henry Winkler, author of Being Henry: The Fonz…and Beyond “Whenever I see a Bea’s Bakery box, a wave of excitement washes over me. Inside the promise of the best dessert, ready to turn any moment into a celebration.” —Missy Birns, head of talent development and casting at Warner Bros. Discovery “Bea’s Bakery’s Ube Challah always reminds me of the pound cake from my home country, Zimbabwe. Every bite of the soft and sweet treat brings back fond memories.” —Tongayi Chirisa, actor behind Cheetor in Transformers: Rise of the Beast “There is no other bakery in the world that can match Bea’s Bakery’s mouthwatering rainbow cookies. The marzipan flavor is undeniable in every bite.” —Steven Paul, chairman and CEO of Crystal Sky Pictures “My kids and I love Bea’s chocolate rugalach. We always make it a point to stop at Bea’s Bakery where Lenny and Adaeze bake the best sweets in Los Angeles.” —Tom Arnold, comedian and actor behind Arnie Thomas on Roseanne “I had the great pleasure of working with Lenny and Adaeze on an episode of Mystery Diners several years ago. And we have been friends ever since. As an entrepreneur myself, I have always been amazed at not only Lenny’s level of business skills and integrity, but also his deep commitment to always producing the highest quality and freshest products in the industry. When it comes to restaurants and bakeries, Lenny knows his stuff. He’s smart, articulate, and has a talent for creating baked goods that people love so much, they keep coming back for more.” —Charles Stiles, host of Food Network’s Mystery Diners and president of Mystery Shopper Services “Hands down, the rugelach at Bea’s Bakery is my favorite. There is always a surprise flavor in the filling—be it nuts, chocolate or fruit. Whatever the variety, I will eat Bea’s rugelach any day of the week.” —Brad Pomerance, host & executive vice president of Jewish Life TV
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