Tommy and Atticus

Slow-fermented sourdough sets the day

Bread here is naturally fermented and given time, with no commercial yeast and no bought-in dough, and the whole counter is arranged around it. Time, temperature and a live starter do the work, which shows up in the crust, the crumb and the sour edge of the flavor. Everything else on the board leans on the same skill, most obviously the sourdough pizzas, which are the bread programme in another format.

Around that anchor the case fills out with croissants, pain au chocolat and seasonal fruit tarts, while the savory side runs to bagels, bagel sandwiches and a sandwich that changes weekly. Locally roasted coffee finishes the cafe side without pulling attention away from the baking.

A market bakery that took a room

The business started in 2017, after one of the founders left accountancy to bake, and it built its following at Los Angeles farmers markets, Larchmont Village, Hermosa Beach and Pacific Palisades among them, before it had a shop at all. The first retail space opened in July 2023 in Redondo Beach, which turned a market stall into a daily bakery with a bread rack, a pastry case and a lunch menu.

The room is casual counter service with communal tables and a seating area, so most people order at the counter and then decide whether to stay. It works for a loaf on the way home and for a sandwich eaten in. Inclusion in the Eater Bakery Guide for 2026 is the sign that the audience has widened past the neighborhood, but the format has not changed.

Buy bread first, then eat something

Start with the sourdough. It is the clearest signature and the product the bakery has spent the longest on, and it is the loaf that explains why the pizzas and the sandwiches taste the way they do. Buy it before it sells, then decide about the rest.

From there, a croissant, a pain au chocolat or a seasonal fruit tart covers the pastry case. If the visit needs to be a meal, the bagel sandwiches and the weekly sandwich keep it handheld, and the sourdough pizza carries the fermentation into lunch. A cup of locally roasted coffee alongside is the standard order. The bakery is best read not as a place built on one elaborate dish but as a small team doing slow-fermented bread, daily pastry and sandwiches out of a single Redondo Beach room.