Colossus Bread is a woman-owned small community supported bakery (CSB) located in long beach, ca.
We specialize in handmade viennoiserie and organic slow-fermented sourdough bread. Colossus Bread was launched in April of 2018 out of a shared kitchen space in Costa Mesa, CA with a rolling pin and some cast iron combo skillets. We were very fortunate to be given an opportunity to move closer to home a couple months later. We now produce completely overnight out of a small shared kitchen space in the Belmont Shore neighborhood of Long Beach, CA.
We still haven’t ditched the rolling pin though. All of our croissant and bread is made the old fashioned way— by hand with the help of a small Hobart mixer and an array of rolling pins. We do not have a bread oven or a proofer in our small space, so all of our hearth loaves are baked in cast iron combo skillets, 8 loaves at a time. Our croissants are long-proofed in the warm ambient temperature of our kitchen. Every loaf and pastry is very special to us—- a true labor of love.
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.
Our bakery does not have a retail location yet, but we are looking! For now, you can find us at three Long Beach farmer's markets and in select retail locations [see “FIND US”].