On August 19, 1985, Breadeaux Pizza officially became a chain with the opening of its second store in Council Bluffs. Founded earlier that year in Corning, Iowa, the restaurant quickly grew into a staple in small towns across the Midwest, known for its distinctive French-style crust.
The idea took root in 1984 when Jim Larkin was working at the Casey’s General Store in Corning. After a local pizza shop closed, Larkin began experimenting with pizza in Casey’s small kitchen. “We had this kitchen to make doughnuts that I was using four hours a day, and 20 hours a day, it sat empty. I decided (pizza) might be a good fit,” Larkin recalled. The experiment proved a success—so much so that Casey’s soon began offering pizza in its convenience stores across Iowa.
By 1985, Larkin branched out on his own, founding Breadeaux Pizza. The unique French crust and small-town focus quickly attracted customers. By 1988, the chain had swelled to 95 locations across the Midwest, ranking among the top 25 pizza chains in the United States.
Originally a carry-out business, Breadeaux adapted to customer demand by adding delivery service in the early 1990s. Its low startup costs and affordable franchise fees—often under $100,000—made it an attractive option for entrepreneurs.
Although Larkin departed the company in 1992, his vision left a lasting mark. Forty years later, Breadeaux Pizza remains a familiar name in many rural Iowa communities, carrying on the tradition of bringing hometown pizza to small-town America.
