About Gusto Bread

It all started with a little wood fired oven called EmmyLou… In Downtown Long Beach in 2013, I was inspired by an earth oven nestled in a corner of the garden at our new home. It instantly drew me in. I felt a calling to learn to use this mysterious oven. A friend lent me a copy of the book “From The Wood Fired Oven” by Richard Miscovich and I spent my time happily thumbing through the recipes, chopping wood, firing the oven, fermenting my first wild yeast starter, milling organic whole grains, hand mixing the dough, and connecting with the old world pleasure of wood firing and baking food.

Illustration by Gabotron

After a couple years of practicing bread making, I made it a point to visit as many bakeries as I could in my travels. My curiosity eventually led me to Spain. I visited a village in Galicia called Cea where there’s a co-op of 16 bakers, each with their own wood-fired oven. In that same trip, I was introduced to the passionate baking family behind Panadería Artesanal Manín in the gorgeous mountains of Asturias who gave me a tour of their beautiful bakery and graciously welcomed me back anytime. My partner Ana and I traveled to the Bay Area, the East Coast and Oaxaca during this time – seeking out inspiring bakeries and bakers, making new friends and learning simultaneously.

In early 2017, I was seeking a new beginning, unsure of how to apply what I’ve learned, I went on a spiritual quest to New England and by chance, I met and took a course with my greatest mentor Richard Miscovich whose book had deeply influenced me early on my path as a baker. During this trip, it became clear to me I needed to return to Long Beach, to settle down and commit to baking for the community.

In the summer of 2017, a cozy two-story house opened up and we saw the perfect opportunity to set up our cottage bakery. This became the official beginning of Gusto Bread. Together Ana and I worked tirelessly for the next few years, baking a variety of breads and pastries, opening our home to the community, hiring a small team of dedicated panaderxs, having a weekly presence at local farmers markets, and partnering with local cafes and restaurants.
The support was so enthusiastic and overwhelming that we were compelled to find a storefront to grow the bakery.

The ideal location and property owners graciously found us and we knew it was time to take the leap. We invested everything we had and secured a generous loan to build a cozy bakery in the heart of the city. With the help of our dedicated team of bakers and contractors, we worked through a pandemic towards our goal: to open the doors of our new panadería orgánica in August 2020.

Panadería Orgánica – 2710 E 4th Street, Long Beach, CA

Find Loaves, conchas, long breads, nixtamal, polvorones, horchata, café de olla, yerba mate, sardinas, beans, and so much more.


About Our Values

We constantly strive for Gusto Bread to foster community connections, to celebrate diversity and culture, to be conscious of our resources and waste, and to always source the best, organic, and regional ingredients possible.

We take pride in being rustic yet intentional.

We’re not classically trained. We are multicultural peoples with a multitude of backgrounds and aspirations. We love putting our heart + soul into our work, in fact this is where you’ll find us. Here being present to each moment in the evolution of Gusto Bread.

About the Owners

Arturo Enciso is a baker from Lebec, CA that has called Long Beach his home for over 10 years. As a self-taught baker for the last 7+ years, he’s grown his hobby into a career with his business Gusto Bread, a panadería orgánica on Retro Row in Long Beach (storefront just opened in Aug 2020). The bakery uses only masa madre (sourdough) for making breads and pan dulces, embracing ancient knowledge and using high-quality ingredients. He believes that good food and bread provide a beautiful way for people to connect with one another, to traditions and wisdom of the past and create community for a brighter future together.

Working alongside Arturo is his partner of over 10 years, Ana Belén Salatino, who you’ll find minding the shop, answering the phone and emails, and general day to day operations at the bakery. As a self-taught graphic and web designer, Ana was an entrepreneur herself and closed her business in 2019 to join Arturo. She is in awe of the amount of support and encouragement Gusto Bread has seen from the Long Beach community (and beyond) and knows a good part of the business’ success comes from the heartfelt passion Arturo has for baking and their shared deep commitment to the highest quality ingredients and processes. Just like him, she treasures food traditions (and has been obsessed with carbs for as long as she could reach her hand to her mouth) and finds this enterprise to be the most fulfilling work out there.

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goos – toh
spanish / taste, flavor, liking, pleasure, whim, relish, savor

guhs – tow
english / enjoyment or vigor in doing something; zest, style of artistic execution