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Colossus is a chef-driven bakery + Cafe coming soon to san pedro, CA. Inspired by the seasons and local agriculture, we aim to create thoughtfully-crafted bread + pastries using herbs, fruit, vegetables and grain local to our region. Everything is handmade, thoughtfully paired, and as sustainably sourced as possible.

Our beginnings were humble. After working as a pastry chef + bread baker in los angeles and san francisco, founder + head baker kristin Colazas rodriguez moved back home to long beach to start colossus bread out of a shared commercial commissary kitchen. For the last year we have made croissants the old fashioned way— entirely by hand with a rolling pin. our bread is made by hand in small batches, and then baked in cast iron skillets, 8 loaves at a time.

just one year after launching out of our shared space, we are pleased to announce the opening of our cafe+ bakery, expected to launch in July of 2019.

A Note on Milling:

We began milling our own whole grain flour in house, largely out of necessity. When I moved down from San Francisco, I was astounded by the difficulty I encountered in sourcing the fresh whole grain flour I had become so accustomed to having ready access to in the Bay Area. Inspired by my time working at the Midwife and the Baker, I purchased a small mill and began speaking directly to farmers, buying the whole wheat berries, and milling them in house, about 1 quart at a time. We now partner with multiple local farmers and source our grain directly from them, generally meeting them in Los Angeles to pick up 50 LB sacks of grain.

Milling our own fresh milled flour and baking with freshly milled flour has had its challenges, but we’ve quickly fallen in love with it. The aroma and flavor of the fresh flour is something we have never before experienced. It allows us to connect directly with our agricultural system and highlight our farmers directly. It also allows us to adjust milling based on our own baking experience, rather than the other way around. While we are still milling out of our little komo mill, we are on the waiting list for a slightly larger stone mill and have dreams of expanding our milling efforts.


100% Whole Grain Wheat (50% Sonora, 50 % Yecora Rojo) Vegan

Freshly milled hard red and white whole grain wheat, water, and salt. Occasionally we do a variation of this bread with fruit + nuts, or coriander + currants. This loaf is full of whole grain flavor and a slight sourness from natural leavening. Higher hydration and a long fermentation makes this loaf tender despite its 100% whole grain wheat content.

Country Levain (30% fresh whole grain wheat) Vegan

Our country levain is our “whitest” loaf, but it boasts 30% freshly milled whole grain unsifted flour. We offer this bread with many variations: Olive + Toasted Cumin (our most popular loaf), Toasted Sesame, Oat Porridge, and Sprouted Grain. Available flavor variations vary from week to week.

Seeded Danish Rye (100% fresh whole grain rye with seed soaker) Vegan

100% naturally leavened freshly milled rye flour with a seed and cracked rye berry soaker. Our sourdough starter keeps the acidity of this loaf high without the addition of yogurt or buttermilk. This is a dense and flavorful loaf, excellent as a cracker or open-faced sandwich.