a small craft sourdough kitchen, off Jeronimo. ovens on at 4am, counter open at 8.
From the bakehouse
since the
kitchen opened
Mission Viejo
Hand-made
by Kian
today's mother is bubbling. tomorrow morning's loaves are folded.
loaf no. 14 / pulled at 6:17am
75% hyd · 18h cold ferment
fresh
today
The Levain · No. 02
The mother gets fed at 7pm. By 7am she's tripled and smells like green apples and yogurt. The dough hits the bowl at 8. We fold, we wait, we fold, we wait. Four turns over three hours, then she goes in the cold box overnight. By the time the ovens come on at 4am, she's been working for sixteen, eighteen, sometimes twenty hours, depending on the day.
The crust is dark because we trust the heat. The crumb is open because we trust the time. That's the whole trick.
Hydration
75%
Bulk ferment
18h cold
Folds
4 turns
Bake temp
490°F
Recipe Card · Country Sourdough · v.07
sixteen hours of patience for one loaf.
On the Counter · No. 03
the cards we tape up at the back of the kitchen.
ready 8am Wed–Sun
no. 01
Recipe No. 01
the everyday loaf
Ingredients
The Specs
"A bold crust. An open, custardy crumb. Slice it thick and toast it."
ready 8am daily
no. 02
Recipe No. 02
laminated, hours of folds
Ingredients
The Specs
"Shatter on the outside. A spider-web of butter inside. Eat the same day."
by pre-order, 48h notice
no. 03
Recipe No. 03
the standout, per the reviews
Ingredients
The Specs
"Deep, fudgy, not too sweet. Whole cakes by 48h pre-order."
ready 8am Fri–Sun
no. 04
Recipe No. 04
porridge loaf, nutty crust
Ingredients
The Specs
"Dense, hearty, deeply toasted seeds on the crust. For sandwiches and dipping."
Recipe No. 02 · The Fold
27
layers
The Croissants · No. 04
for ten seconds of crunch.
European butter, 84% fat. Folded into the dough cold, then turned, rested, turned again. By the third day the croissant has 27 distinct layers, each one a sheet of butter sandwiched between dough. In the oven, the butter steams and lifts the layers apart. Out of the oven, the crust shatters when you bite it. Inside is a spider-web of air and butter.
Eat it the same day. After 24 hours it's still good. After 48 it's something else.
"My husband has been following him and the bakery for a few years now and would mention driving over here for the pastries."
Melodie D. · Google · 4.9★ on 196 reviews
Visit · No. 05
we open at 8. by 10 the croissants are usually gone.
Walk in or pre-order. Whole cakes need 48 hours notice, large bread orders need 24. No delivery, no shipping. Everything is made the morning of.
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Prefer to talk? Call or text (949) 444-0330 · hello@coastalgrowthco.com
Noah Stegman · Coastal Growth Co. · Orange County