We’re located at 2710 E 4th Street, Long Beach, CA. Nearest cross-street is Temple Ave and we’re on the east end of “Retro Row” on 4th Street.
Open 5 days a week!
Wed + Thu + Fri : 8am – 6pm
Sat + Sun : 8am – 2pm
Closed every Monday + Tuesday
Yep, our breads are naturally leavened (aka sourdough, masa madre) with no commercial yeast, which involves a long fermentation process. The only exception are some specialty breads that are offered from time to time (in which case we will note it).
When we say ‘sourdough’ we are referring to the fermentation process rather than the flavor of the bread. Below is a short description on the sourdough breads we offer to give you a better sense of where you might want to start… Everyone has a favorite, but we think they’re all pretty special!
Our California loaf has a deep, nutty, balanced flavor profile with only a hint of acidity. The bread goes well with sweet or savory flavors: enjoy a toast with jam or preserves, alongside your soup, or as your sandwich bread.
The Seeded loaf is made with our California dough with organic sunflower, pumpkin and poppy seeds added throughout and on top. The texture and flavors in this loaf are exciting and rewarding.
Our Field loaf is a beautiful mix of wheat, rye and spelt flours. This combination results in a higher whole-wheat loaf (about 40%) that has a great chewy crumb, slightly denser and more robust in flavor than the California loaf.
We hope you try our bread and decide for yourself!
The Hueso is a long-bread similar to a baguette or a birote but without the pretense. Crispy crust [varying from some more lightly baked to other more dark (bon cuit)] with an airy crumb full of nooks and crannies. Perfectly picnic ready – choose from the straight hueso or a pull apart (quebrado) for easy snacking.
Our Sesame Flatbread is ready for anything: tear + dip it, make mini sandwiches, or slice through the whole thing and make giant toasts. Made with our California dough and topped with organic sesame seeds, brushed with organic California-grown olive oil. The crust is soft and the crumb can hold up to any topping you add to it.
All good breads must stale. Our breads keeps anywhere from 4-6 days on their way to turning more solid. We always recommend storing the bread in the bag it came in, with the cut side facing down (inside the bag, on your kitchen counter/table). This will keep the moisture inside the bread as much as possible. See our storing suggestions below.
Once it’s what you consider “stale” we recommend searching for recipes to utilize the bread in this new state: make some great croutons (click here for inspiration + a great recipe), grate it and enjoy homemade bread crumbs in your meatballs or as a thickening agent in your soups/dips/sauces/mezze, or go for classics like french toast and bread pudding! The options are endless and stretch many cuisines and cultures. We invite you to explore a new world of traditions and cooking with stale bread!
The loaf keeps well in the paper bag provided, wrapped and placed on the counter with cut side down.
You can also transfer the loaf to a more airtight container (such as wax wrap -sold at the bakery- or a plastic bag) for longer keeping and a softer crust – just be careful about condensation/ look out for mold!
Many customers tell us they get great results by freezing the bread – If a full loaf is too much to go through fresh, you can slice it in half and freeze one part or pre-slice/portion and then freeze. Be sure to wrap the bread tightly in plastic before freezing. Defrost or don’t – just warm the bread to bring the crust + crumb back to life.
We’ve had excellent results with baguettes if not eaten the same day re-crisped for 10 minutes at 350F. This also works if frozen (wrapped tightly in plastic).
We don’t have any workshops or classes scheduled at the moment. Stay tuned to our social media channels or our newsletter for updates as soon as we share news on upcoming opportunities to learn to bake your own masa madre bread at home!
At this time we’re only able to deliver locally within Long Beach, so businesses that are based further pick up orders based on their schedule. We bake Wednesdays through Sundays and we typically set up a standing order and keep a card on file for billing.