Weekend Sourdough Loaves
Started Thursday, shaped Friday, pulled Saturday — the crust reviewers drive across the city for.
Learn moreCOLD BUTTER, WARM HANDS, FOUR A.M.
Flour, time, and patience.
THREE FOLDS. TWENTY-SEVEN LAYERS.
↓ SCROLL
BAKERY — SAN FRANCISCO
27 LAYERS · BUTTER IN
Flour, time, and patience.
On Valencia since 2017. Sourdough started Thursday for Saturday. Croissants laminated overnight. Six bakers, no shortcuts.
7+ years · San Francisco
- Years on the block
- 7+
- Regulars served
- 180+
- Would return
- 98%
- Average rating
- 4.8
Years on the block
Regulars served
Would return
Average rating
What we do
Our services
A full range of bakery services, handled under one accountable team.
Laminated Croissants
Butter folded overnight, baked fresh each morning; the lamination people taste.
Learn moreNaturally Leavened Bread
Long fermentation, no commercial yeast — the smell alone draws a line before 8am.
Learn moreSeasonal Pastry Program
Built on Anya's Lyon training; limited daily, sold out by noon.
Learn moreCustom Orders & Catering
Weddings and events baked to order, same slow method, no exceptions.
Learn moreWhole Grain & Specialty Loaves
Rotating heritage grains, milled by hand, baked once per week.
Learn moreWhy us
Why clients choose Bloom Bakery
Anya's Lyon apprenticeship
Four years training outside Lyon shows in every laminated layer and fermented crumb.
The crust, the smell
Reviewers name the crust and smell more than the bakery itself — that's the difference.
Six bakers, no shortcuts
A team that knows the dough, hand-shapes loaves, respects the clock. It's a standard here, not a slogan.
Original Mission laundromat soul
Still on Valencia in the converted space; tile floors, Italian deck oven, same spot since 2017.
Thursday-to-Saturday sourdough rhythm
Timing is the product — people plan weekends around when loaves emerge. We hold to it on every engagement.
How it works
A clear path from first call to handover
Sourcing
It starts with what's on the plate and in the cup: ingredients chosen with care, often from partners just down the block, because the result is only as good as what goes in.
Crafted to order
Each item is prepared by hand with attention to the details regulars notice — consistency, balance, and the small touches that make a usual worth having every day.
The experience
The room is as considered as the menu — natural light, a welcoming pace, and a team that treats regulars like family rather than table numbers.
Coming back
Seasonal specials and a rotating menu give regulars a reason to return, while the warmth that earns the reviews keeps the place feeling like the heart of the block.
Recent work
Projects we've delivered
Catering
Santa Monica, CA
Weekend Sourdough Ritual
Thursday mix through Saturday pull
Thursday mix through Saturday pull. A crust and crumb people drive across the city for.
A crust and crumb people drive across the city for
Events
Venice, CA
Lyon-Trained Croissant Program
Overnight lamination, daily bake
Overnight lamination, daily bake. Butter layers reviewers taste in every bite.
Butter layers reviewers taste in every bite
Seasonal
Brentwood, CA
Daily 5am Rise
Six-baker team, hand-shaped loaves
Six-baker team, hand-shaped loaves. Bread ready before the city wakes, sold out by noon most days.
Bread ready before the city wakes, sold out by noon most days
Daily
Pacific Palisades, CA
Custom Wedding & Catering Orders
Multi-week ferment cycles, bespoke designs
Multi-week ferment cycles, bespoke designs. Slow-baked celebration breads, no rush, no compromise.
Slow-baked celebration breads, no rush, no compromise
Catering
San Francisco, CA
Laundromat-to-Bakery Conversion
Original tile floors, Italian deck oven installed
Original tile floors, Italian deck oven installed. A 2,000+ sq ft space that bakes the same way since 2017.
A 2,000+ sq ft space that bakes the same way since 2017
Reviews
What clients say
5.0 average · 5 reviews
“The sourdough that ruined every other sourdough for me.”
J. Morrison
San Francisco, CA · via Google
“Reviewers consistently mention 'the crust' and 'the smell.' Many drive across the city for the weekend loaves.”
A. Whitfield
Santa Monica, CA · via Google
“Anya Sokolov is often cited by name.”
M. Delgado
Venice, CA · via Google
“Known for Slow, Hands, Celebrate.”
S. Coleman
Brentwood, CA · via Google
“Anya Sokolov trained for four years in a tiny boulangerie outside Lyon before opening Bloom in 2017 in a former Mission District laundromat.”
R. Nakamura
Pacific Palisades, CA · via Google
FAQ
Frequently asked questions
Do you sell out?
Often by 2 PM. Pre-order online to guarantee your loaf.
Are there gluten-free options?
We bake one gluten-free loaf on Saturdays only.
Do you cater?
Yes — pastry boxes for events, 48-hour notice.
Ready to start your project?
Tell us what you have in mind and we’ll put together a clear, no-obligation estimate for San Francisco, Santa Monica, Venice.