Frequently Asked Questions

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

On Thursdays we deliver to locals that pre-ordered via our online shop (click for more info).

Bread Info

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).

Our freshly baked pastries are meant to be eaten the same day or next day. You can also freeze/reheat certain baked goods if you’d like to have them in your life a little longer…
It’s important to refrigerate if you choose to keep more than one day and even then should be eaten within 3 days. Everything we make is completely natural with NO preservatives which means NO shelf life.
The short answer is no (*with the exception of our buckwheat cookies since that grain is technically gluten free but it’s NOT made in a GF facility so there’s that*).
The longer answer is:
All our loaves are leavened using only a naturally occurring wild yeast culture (aka sourdough) — This is worlds apart from bread that you find most places because even some “sourdough” loaves will list (commercial) yeast in the ingredients. The understanding is that the natural fermentation breaks down the wheat to make it edible and nutritious for our bodies, unlike most wheat products on the market that may not even be leavened, let alone naturally leavened.
While we don’t know what this means for someone with a yeast or gluten allergy, we’ve heard that it makes a difference for folks that are simply avoiding gluten. But the best way to know would be research about the history of humans eating wheat, and then, if willing, to try naturally leavened bread and observe how the body feels.
We’re focused on traditional breads made with organic and often heirloom/heritage grain. Plus, all of our current recipes rely on naturally occurring gluten found in these grains to have a wonderful rise, chew, and texture.

Other Info

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!

Yes, our current wholesale list includes our loaves (all four kinds), huesos and conchas de cacao (see short descriptions here).

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.

If this all sounds like a fit and you are interested in learning more about our minimums, prices, etc, please reach out and provide your business name, website, location, and contact information and we’ll go from there.

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