Jake's Bread
VerifiedSourdough obsessive with a 10-year starter named Dolly. Baking is my meditation.
Pickup availableEverything Bagels (Half Dozen)
Real New York-style bagels, boiled then baked. I hand-roll each one, let them cold-proof overnight, boil in malt water, then coat them in a mix of sesame, poppy, dried garlic, dried onion, and flaky salt. The crust is chewy and crackly, the inside is dense and satisfying. I've been chasing the perfect bagel for three years and I think I finally cracked it. Best toasted with cream cheese, but honestly they're great on their own straight from the bag.
Pickup availableSourdough Boule
Naturally leavened with a 10-year starter. My starter Dolly is a San Francisco native I brought down when I moved to North Park. Each boule is a 48-hour cold ferment — mixed one morning, shaped the next, baked in a Dutch oven at 500°F until the crust shatters when you squeeze it. I use a blend of King Arthur bread flour and whole wheat from a mill in Temecula. Open crumb, tangy flavor, crispy ears. Goes fast on weekends.
Reviews
Everything Bagels (Half Dozen) · 3w ago
“I grew up in Queens eating real bagels and these are the closest I've found outside New York. Chewy, dense, perfect ratio of everything topping. Jake knows what he's doing. I ate two on the drive home.”
Sourdough Boule · 3w ago
“Best sourdough in San Diego, no contest. The crust crackles when you cut into it and the inside is perfectly chewy. Jake left it on his gate with a little note — the whole experience felt so personal. Better than any bakery loaf I've bought.”
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