Colossus Bread

The market is back! Find us today at @dtlbfarmersmarket 10-2 and Sunday at @marinafarmersmarket from 9-3! : @dtlbfarmersmarket

Happiest Birthday to Teresita! Teresita comes to the bakery every day before sunrise to bake all of the beautiful croissant pastries you all love! She takes so much pride in her work daily and it shows! We love you Teri, enjoy your special day!

How it started >>> how it's going >>> A lot has changed in the last year, but we'd like to think of it all as "growth". I started this bakery in April of 2018 after leaving my pastry chef position at a restaurant that was riddled with sexual harassment, a toxic work culture, and critically poor leadership. I left silently and felt a sense of shame about leaving a position I had once had so much pride in. I felt eager to create a space where I and others felt safe --- to creat...e and learn-- my own bakery inspired by the seasons for our community. It's always been humble-- we didn't have much to start with, but it has grown organically, and the vast majority of you have been so patient with that growth! Slowly over the last year + some, we have moved into our own space, replaced the tiny pizza oven we once baked EVERYTHING in + the dough sheeter that couldn't keep up, we've added 4 reach-in refrigerators and a night shift and have truly maximized every square inch of usable space in this 600 sf halfway of a bakery that we call home. We've hired back all of our pre-March 2020 staff ( + even added a couple new folks!) and in August of this year we reached the great milestone of implementing health benefits for our full-time staff. In October of this year we acknowledged that we had outgrown our little space + signed the lease on our 2nd location in Long Beach, a stone's throw away from my old HS (opening date TBD, sorry to keep you all waiting!). We've met new members of your family, made custom birthday cakes when we've had space and time, and been a part of your weekly "normal" at the farmers markets and shop. For all of this, all I can say is that I am really grateful. Thanks to our partners who were buying our pastries "before they were cool", when I was hand-laminating everything and proofing was tricky. Thank you to our regulars for supporting our craft, work culture and our employees through your kind words at the pastry window. Thank you for including us in your routine! Sometimes it is all a bit overwhelming, but in a joyous way--- and yes, we're very excited for 2021, it can only get better from here, right? - Kristin Colazas Rodriguez See more

Your zoom meeting could probably use a choc croissant right about now... :@kumichan329

@leebegim 's Ancient Grain Emmer Wheat loaf. Naturally leavened (sourdough) + long fermented like all the rest, but with 60% whole grain flour. Emmer (aka farrow) is an ancient form of wheat that is high in protein + low in gluten, similar to spelt. We even sent a few to @marinafarmersmarket , grab one!