The 10 Best Loaves of Sourdough in Los Angeles

Bread LoungeEXPAND
Bread Lounge
Rachael Narins

The evolution of bread in Los Angeles has been rapid. Six years ago, finding a decent loaf could be a challenge. Now, there are more than enough options from which to select our top-10 list. 

All of the bread sampled was judged on taste, texture, quality of ingredients, consistency, availability and shelf life. We also took into consideration whether the ingredients are organic and local, and if bread flour was milled on-site. 

We visited 17 bakeries and tried each bread at least twice. We limited our choices to naturally leavened, handmade, unsliced breads to keep the field manageable. And now ... let us separate the wheat from the chaff.

Seed BakeryEXPAND
Seed Bakery
Rachael Narins

10. Seed Bakery
The small and inviting shop in Pasadena, run by Joseph Abrakjian, offers a thoughtful array of organic loaves and pastries using a variety of common and less common grains. (The coffee cake is particularly worthwhile.) Using house-milled wheat from Central Milling in Utah and a few other purveyors, the breads come out of the oven with a somewhat pliable crust and slight tang. Soft and easy to slice, the loaves are wonderful right from the oven and develop an even deeper flavor after a day of resting. 42 E. Washington Blvd., Pasadena; (626) 486-2115,

Bub and Grandma's sourdoughEXPAND
Bub and Grandma's sourdough
Rachael Narins

9. Bub and Grandma's
Andy Kadin is a full-time baker, a sometimes writer and utterly charming. He's been in the game for almost three years and in that time has built a cult following for loaves that grace the tables of restaurants including the Hart and the Hunter and Cliff's Edge. If you want to grab a whole loaf, hustle over to Cookbook (for his signature sourdough) or Dune in Atwater (for ciabatta) and snatch one up before they're gone. The breads are made with wheat milled at Grist & Toll in Pasadena and from Giusto’s, a Bay Area favorite. Various locations,

Rachael Narins

8. Huckleberry/Milo & Olive
Westsiders have no dearth of top-quality bread to choose from, and Huckleberry and sister restaurant Milo & Olive are among the area's finest purveyors. The flour-dusted, sepia-toned loaf emerges from the oven calling out to be sliced, toasted and topped with cheese or crushed avocado. The slightly chewy crust is easy to tear into, and the interior crumb has medium holes that offer a bit of give.  They sometimes run out, so make sure to call ahead. 1014 Wilshire Blvd., Santa Monica; (310) 451-2311, huckleberrycafe.com2723 Wilshire Blvd., Santa Monica; (310) 453-6776,

Levain from SuperbaEXPAND
Levain from Superba
Rachael Narins

7. Superba Food + Bread
Whatever magic (or, maybe, just solid know-how) the troop of bakers in the kitchen at Superba Food + Bread sprinkle around the ovens certainly does work.  The uncommonly well-textured bread is consistently tawny, with a crackly crust. The sourness isn't pronounced, making it very versatile. You can sample the bread in myriad ways, as it's scattered across the menu in the form of toasts and tartines. Or you can buy a large loaf to take home. 1900 Lincoln Blvd., Venice; (310) 907-5075,

Bread LoungeEXPAND
Bread Lounge
Rachael Narins

6. Bread Lounge
Arts District lunch spot Bread Lounge is a solid choice for a top-notch loaf sprung from the brilliant and dedicated mind of Ran Zimon. The sourdough has large holes, a well-rounded flavor profile and an airy lift. It is just as nice toasted and holds up very well to being frozen and thawed (should you not be able to make it to that corner of the city very often). 700 S. Santa Fe Ave., Arts District; (213) 327 0782,

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