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At work

Francisco Rosales, who, with Jose Gonzales was given A. Partamian Bakery on West Adams Boulevard in West Los Angeles on the death of their boss, Leon Partamian. Here, he stacks up lahmajunes -- sometimes called Armenian pizzas -- after letting them cool on a rack

Francisco Rosales, who, with Jose Gonzales was given A. Partamian Bakery on West Adams Boulevard in West Los Angeles on the death of their boss, Leon Partamian. Here, he stacks up lahmajunes -- sometimes called Armenian pizzas -- after letting them cool on a rack  (Mel Melcon / Los Angeles Times)

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Francisco Rosales, who, with Jose Gonzales was given A. Partamian Bakery on West Adams Boulevard in West Los Angeles on the death of their boss, Leon Partamian. Here, he stacks up lahmajunes -- sometimes called Armenian pizzas -- after letting them cool on a rack.

Long hours

Jose Gonzales carries loaves to a nearby table, where they are then individually bagged. He and Rosales live with their families several blocks from the bakery. Since taking it over, they have worked 12-hour days six days a week without a vacation.  (Mel Melcon / Los Angeles Times)

Familiar pleasure

Audrey Hovsepian of Ladera Heights, enjoys a lahmajune at the bakery. At right is her son Matt Miles. She knew members of the Partamian family for decades, and says of owner Leon Partamian: “We all knew his plan was to leave the bakery to his ‘boys.’ ”  (Mel Melcon / Los Angeles Times)

Longtime customer

Rosales chats with customer Vicky McCool after carrying her groceries to a car driven by a friend. McCool has been coming to the store since it opened in 1948.  (Mel Melcon / Los Angeles Times)

Extra service

Rosales talks to Sass Adoor, 92, while carrying groceries to his car. “I grew up with tamales and tacos,” Rosales said. “But when I tried Armenian food, I liked it. And Leon was such a nice man.”  (Mel Melcon / Los Angeles Times)

Deliveries

Rosales loads bags of bread into the back of his car, to be delivered to Armenian restaurants. He said he and Gonzales learned the bakery craft quickly. “Leon showed us how much pepper and garlic and other spices to use. We use black pepper and garlic in Mexico, but not black nigella and mahlab.”  (Mel Melcon / Los Angeles Times)

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