A one-man bakery · Downey, California
Bread, the way it used to be.
Real sourdough, made by hand and by feel, the way bread was made before factories. I bake a few loaves each day, fresh to order, and let the loaf do the talking.
Baked at home in Downey, CA, in small batches, by one stubborn baker.
What's coming out of the oven
Every bake starts with time, good bread flour, and a healthy respect for tradition. You'll always find real sourdough, along with a rotating selection of breads and delights I can't resist making.
The way bread used to make you feel.
I started baking this during COVID, when the yeast ran out. The more I learned, the more I realized this is how bread was always meant to be.
Lighter on your stomach
No bloating, nothing heavy. For me, and for most people I bake for, it simply sits better.
Older than the factories
Sourdough is the original recipe, the way the Greeks and Romans made it, long before industrial bread.
A happy marriage
Slow fermentation grows the same friendly bacteria your stomach already knows. When it falls into place, it just feels right.
Nothing extra
Flour, water, salt, and a seven-year-old starter. None of the extras that go into factory bread.
This is what I have found for myself and the people I bake for. I am a baker, not a doctor, so always listen to your own body.
Caught between the past and the future.
I am Steve. New York born, raised in South America, a salesman most of my life. When the yeast disappeared during COVID, I started a sourdough starter to replace it. Then I fell down the rabbit hole.
I read about how the Greeks and Romans baked, how bread used to be the center of the table, and how much we lost when the factories took over.
My great-grandmother, Gittle Starowlanska, baked bread in a small town that was Poland when she lived there. Today, after wars and changing borders, I'm not even sure what country it belongs to. What I do know is that bread was part of our family long before it became my passion. My grandmother kneaded bread every morning before school. I suppose it is in the DNA.
Now I bake at home, a few loaves a day, always experimenting. My starter is seven years old, stubborn, and does what it wants, just like me. One day I would love to leave my kids a bakery. For now, I make the best bread I can and share it with people I care about.
“You can't machine-make human emotions. That is what goes into every loaf.”
Steve
Read moreOrder ahead. I bake it fresh for you.
Everything is made to order, because that is the only way to do it right. When you order, I will give you an estimate.
Place your order
Tell me what you want and when. Order before noon and I can often have it ready by the next afternoon.
I bake by feel
Your dough starts its slow rise. The starter wakes faster in summer and slower in winter, so I give you a real estimate, usually two to three days.
Pickup or delivery
Collect it warm from me, or have it brought to you. Either way works.
Bread is sold by weight, not by size. Every loaf has its own personality. Fermentation and oven spring decide how big it looks, but the weight stays about the same. Most loaves are around 2 lb. Pizza dough balls are 350 g, bolillos and buns 140 g, and dinner rolls 80 g.
The slow way, up close.
Made by hand, with traditional methods, patience, and a stubborn old starter.
Because everything is made fresh for you, not pulled off a shelf. When you place an order I will confirm it and give you an estimate. It is the only way I know to do it right.
Usually two to three days. Order before noon and I can often have it ready by the next afternoon. The starter wakes up faster in summer and slower in winter, so I will always give you a real estimate when you order.
Either one. We can arrange pickup, or I can bring it to you locally. Whatever is easiest, we will sort it out when you order.
Bread is sold by weight, not by size. Every loaf has its own personality. Fermentation and oven spring decide how big it looks, but the weight stays about the same. Most loaves are around 2 lb. Pizza dough balls are 350 g, bolillos and buns 140 g, and dinner rolls 80 g.
For me, and for most people I bake for, yes. No bloating, nothing heavy, just a fresh taste that sits better. The long, slow fermentation is the old way bread was always made. I am a baker, not a doctor, so listen to your own body.
Prices are posted on each loaf, so you know exactly what you are paying before you order. Tips are allowed and always welcome. You reserve here and settle up when you collect or on delivery, and I will confirm the timing with you first.
Each loaf lists its ingredients. Everything is baked in a home kitchen that also handles wheat, egg, and dairy, so I cannot promise there is no trace cross contact.
Easy. Place your order here and I will be in touch to confirm. You can also text or call me at (213) 465-0130, or email Steve@EstiloBakery.com. Whatever works for you.
I bake a few loaves a day.
When they are gone, they are gone. Leave your email and I will let you know when a fresh batch is coming.