Colossus Bread

Long-fermented whole-grain sourdough is the spine of Colossus Bread, with seasonal croissant pastries and coffee built alongside it. The bakery began in San Pedro in August 2019 as a 700-square-foot counter with no seats, then added a much larger waterfront café in February 2025.

Whole grain, long ferment, pastry alongside

The bake is the reason to come. Colossus works in whole grain and long fermentation, with bread at the centre of the bakery’s identity rather than treated as a side item. The long ferment is the point: the dough is given time to build flavour, acidity, crumb structure and keeping quality, which is what makes the loaves practical to take home and build meals around.

Seasonal croissant pastries are the other signature, placing the counter in the laminated-dough tradition while giving the case a rhythm that changes through the year. At the larger café the sourdough carries into pizza, so the evening menu still reads as an extension of the bakery bench. Provisions, pastries, loaves and coffee all support the same idea.

The small counter and the waterfront café

The original shop is the compact version of Colossus, a small neighbourhood space with a front counter and no seating, so the visit is direct: choose bread, pastries, coffee or provisions, then carry them out. Its scale keeps the attention on the case and the quick exchange across the counter.

The waterfront branch gives the same bakery identity more room. It is the largest of the San Pedro sites, with an all-day kitchen, an open-kitchen feel and patio seating facing the port. Service stays casual and counter-based, but the experience shifts from a quick bakery stop to a café meal, with a fuller menu that reaches from breakfast into dinner and includes sourdough pizza, starters and shareable plates, all still resting on whole-grain sourdough and croissant pastry.

Order the sourdough, then choose the season

Start with a whole-grain sourdough loaf if part of the visit is about what comes home. It is the clearest expression of the head baker’s programme and the item that connects the original counter bakery to the expanded café. From there, choose by the moment: a seasonal croissant pastry for something immediate, provisions to go with the bread, or coffee, which the owners run as its own programme rather than a bolt-on.

For a meal, keep following the sourdough. The waterfront café turns the same bread focus toward pizza, while the market stall brings seasonal bread, pastries and a full espresso bar to the Long Beach Marina farmers market. Across the small counter, the wider café and the market setup, Colossus stays centred on slow-fermented bread, croissant pastry and coffee.