About US

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born and raised in long beach, CA. after graduating from CSULB, i briefly worked in the non-profit sector before turning my attention to pastry and bread.

I worked in coffee and as a pastry cook in los angeles and long beach, before moving to the bay area to pursue bread more fully. i   instantly became fascinated with natural fermentation, whole grains, and viennoiserie. i worked and staged at a number of restaurants in the bay area including Octavia, Jane, Pain bakery, outerlands, petit crenn, and the midwife and the baker in the capacity of bread baker, stagiaire, pastry sous chef, and eventually pastry chef.

While my bread and pastries are heavily influenced by my training in new san francisco sourdough bread + CLASSIC FRENCH + ITALIAN PASTRY, i also find myself constantly inspired by the rich tradition of baking and am constantly evolving my style and practices.

i moved back to my hometown of long beach to start colossus bread and rejoin the community here that i love so much. I see this bakery as a way to celebrate my love for grain, baking, and local produce. I hope that this love is contagious, and that my bread will inspire a similar appreciation for grain and artisan baking in my community.

NICHOLAS RODRIGUEZ- coffee + cafe program

born and raised in los alamitos, CA. right after high school i Began working as a barista while pursuing a career in film. after working my way up to management i began attending industry events and trade shows, this exposure inspired me to explore a career in hospitality, with an emphasis on specialty coffee.

i worked at a few start ups before making big moves with people like rose park roasters, paramount coffee project, and steelhead coffee. my experience has taken me through opening 7 different cafes, working with farmers and importers in central america, and competing in the coffee championships.