GOOD BREAD.
REAL PEOPLE.
ROOM TO RISE.
We're a back room bakery baking naturally leavened bread and building community one loaf at a time. From the front office to the back room, and all the mess in the middle.
Pickup only in Torrance, CA
Community First
We know your name
(and your go-to loaf).
Made by Hand
Real ingredients, real people, real life.
Room to Rise
For dough, for dreams,
for your detours.
BRB
Life happens.
Bread helps.
The big idea
A BAKERY BUILT IN THE MARGINS OF A VERY FULL LIFE.
Back Room Bakery is a neighborhood bakery born in the back room of a very full life. It's where dough rises, ideas ferment, experiments happen, and customers become friends. We bake slowly, make things with our hands, and believe there should always be room for what could be.
Real life isn't perfect. And neither are we.
Meet me in the backThis week's bake
FROM THE OVEN
The Hazel
$10.00+Our house loaf. A classic country sourdough, slow-fermented for over 24 hours and baked to a deep, crackly crust with a soft, open crumb. Just three simple ingredients: organic flour, water, and sea salt.
Options: Plain Loaf, Add nuts (+$2.00)
Sourdough Starter
$5.00+A lively, bubbly starter that's active and ready to bake with from day one, fed with nothing but organic flour and water. Perfect for your very first loaf or as a backup for a seasoned baker. Comes with simple feeding instructions to keep it thriving for years. Choose your container below.
Options: Plastic ramekin, Glass jar (+$5.00)
The Ana
$12.00+Raisins, brown sugar, and cinnamon folded through our slow-fermented sourdough. A cozy, lightly sweet loaf.
Options: No nuts, Add nuts (+$2.00)
The Carey
$16.00Sharp cheddar and pickled jalapenos in a naturally leavened loaf. Savory with a little heat.
The Lois
$16.00New to sourdough starter? Feeding instructions▾
Sourdough Starter · Feeding Instructions
- 1.
Place a clean glass jar with a lid on a kitchen scale, tare the scale, and add the starter.
- 2.
Add starter, water, and unbleached AP or bread flour at a 1:1:1 ratio. Mix well until it reaches pancake-batter consistency. For a stiffer starter, feed at a 1:2:3 ratio.
- 3.
Cover the jar with a cloth and let it sit at room temperature for 4 to 12 hours, until it doubles in size and becomes bubbly.
- 4.
Use the active starter in a recipe, or keep it in an airtight glass jar in the fridge between uses.
- 5.
If kept at room temperature, feed every 12 to 24 hours. If refrigerated, feed once a week, or 8 to 12 hours before you use it.
- 6.
Discard half of the starter before each feeding, then repeat the 1:1:1 feed ratio. Let it ferment before using or storing.
No payment online. Just pick a time and pay at pickup.
Pickup only in Torrance, CA. We don't ship.