In-person pick-up popup location: Stella Barra 2000 Main Street, Santa Monica. Local delivery offered from Wednesday to Saturday.

About

We are officially open! Come on by during hours listed below to purchase. 

Hours are Wednesday to Sunday, 9 am to 5 pm.

About Our Ordering Process

By placing an order here online, you are placing a pre-order for Local Delivery or Pickup. This simply guarantees your bread will be made for you on your desired date. 4 day minimum for pre-order. For any questions about orders, email shana@jyanisaacbread.com

In order to receive bread sooner, please visit our bakery window during our store hours (Wednesday-Sunday 9am-5pm). We offer our pre-order selection and more at the window, ie. Marble Rye, German Rye, and Sesame Ciabatta.

Visit our Instagram to see what limited edition breads might be available today!

About Our Breads

Our breads are fermented for 16 hours, which breaks down the grain and makes it easy for your body to digest. 

What is yecora wheat?

It’s a common variety of wheat. We buy the freshest and most flavorful flour in the world, Cairnspring Mills and Camas Country Mill.

How do you pronounce Levain and what does it mean?

Levain is a sourdough starter and can be pronounced leh-vahn or luh-van. Our sourdoughs are risen with levain.

What is cultured butter? 

Cultured butter is fermented with live bacterial kefir culture (what they make yogurt with). This imparts a unique flavor and then is salted. We get our cultured butter from Vermont Creamery.

Is the baguette sourdough?

No. It is light, super thin crust, crisp, aromatic. Best eaten fresh and toasted after day 1.

Shelf-Life & Storage

All of our breads are preservative-free. Our breads are highly hydrated, so they have a longer shelf life than all factory manufactured bread if stored properly. Actually most bread you find. 

All our breads should be stored in a breathable bag on your counter top in your kitchen. Our breads do not want to be kept in the fridge, in a ziplock bag, or in the cupboard. When leaving a loaf on the counter after being sliced, I like keep it cut-side down on my cutting board. But you can also just keep it in the bag.

Enjoy!