California’s artisanal bread scene is flourishing
Thanks to the dedicated efforts of skilled bakers, as well as an heirloom grains revival, California’s artisanal bread scene is flourishing. With its range of exclusively gluten-free offerings, Breadblok (at the Atwater Village Farmers Market on Sundays and Manhattan Beach Farmers Market on Tuesdays) widens access to nourishing breads and baked goods. Design firm Commune masterminded the practical yet stylish market stands to reflect owner Chloé Charlier’s Provencal roots. Arrive before the chestnut bread and brioche get snatched up. 3528 Larga Ave., Atwater Village. 326 13th St., Manhattan Beach; breadblok.com. • L.A. native and former musician Zack Hall found a following that included chefs Jessica Koslow and Ludo Lefebvre soon after he started baking hearty, soulful loaves and baguettes out of his West Hollywood apartment in 2014. After maintaining a bread stand at DTLA’s Grand Central Market, he’s now expanding Clark Street Bread with its own brick-and-mortar base in Echo Park. The all-day café, slated to open this winter, will serve breakfast and lunch, along with bread, pastry and croissants. 331 Glendale Blvd., Echo Park; clarkstreetbakery.com. • Avery Ruzicka mills most of the grains used to bake magic at Manresa Bread, the casual operation that began in chef David Kinch’s legendary Los Gatos Manresa kitchen. The recently opened third location in Campbell also boasts an all-day cafe with established favorites like Ruzicka’s signature sourdough levain and kouign amann. 195 E. Campbell Ave., Campbell, 408-340-5171; manresabread.com.
Written by JESSICA RITZ.