In Santa Ana, 61 Hundred Bread has built a reputation around exactly that idea.
The bakery has become known for creative breads and pastries that bring together sourdough technique with flavors and ingredients influenced by Southern California and the baker's Filipino heritage.
Its blue corn masa sourdough and ube pastries have helped make 61 Hundred one of Orange County's most talked-about bakery destinations.
THE BLUE CORN LOAF
The bakery's blue corn masa sourdough is one of its defining creations.
It takes the familiar idea of sourdough and introduces blue corn masa, producing a loaf that looks and tastes unlike the standard artisan bread found at many bakeries.
That is what makes 61 Hundred interesting.
The bakery respects traditional fermentation while refusing to treat tradition as a restriction.
UBE, CROISSANTS AND CRUFFINS
The pastry case is equally creative.
61 Hundred has become known for ube cream pastries and cruffins, combining the Filipino ingredient with modern pastry techniques.
There are also croissants, chocolate babka, challah, pan de sal and other breads and pastries.
The menu gives customers plenty of reasons to return because the bakery experience extends well beyond a single signature loaf.
FILIPINO HERITAGE MEETS ARTISAN BREAD
Founder Karlo Evaristo's Filipino heritage is an important part of the bakery's identity.
That influence can be seen in the use of ingredients such as ube and pan de sal alongside European-inspired breadmaking techniques.
The result doesn't feel like a fusion gimmick.
Instead, it feels like a modern California bakery developing its own language.
THE SANTA ANA CHAPTER
61 Hundred Bread's current brick-and-mortar bakery is located at 728 N. Poinsettia Street in Santa Ana.
The move into a permanent bakery gave the business a physical destination for the breads and pastries that had already attracted attention throughout Southern California.
The bakery has also gained recognition for supplying bread used by acclaimed restaurants, further demonstrating the quality of its bread program.
GET THERE EARLY
There is one important part of the 61 Hundred experience visitors should understand.
The bakery can sell out.
Current listings have indicated limited bakery hours, generally Thursday through Sunday from 8:00 a.m. until 1:00 p.m. or sellout.
That makes timing part of the experience.
If you have your eye on a particular pastry or loaf, arriving earlier is the safer strategy.
THE SOCALEAT TAKE
61 Hundred Bread represents a different side of Orange County's bakery scene.
It isn't built around recreating a classic French pastry shop.
It isn't trying to be a traditional American bakery.
Instead, it takes artisan breadmaking seriously while allowing Filipino flavors, Southern California ingredients and modern pastry ideas to influence the menu.
The result is a bakery that feels contemporary, personal and distinctly its own.
If you're searching for a Santa Ana bakery where sourdough, ube and creative pastry come together, 61 Hundred Bread is one to put on your Southern California food itinerary.
VISIT 61 HUNDRED BREAD
61 Hundred Bread
728 N. Poinsettia Street
Santa Ana, CA 92701
Current bakery service is generally Thursday through Sunday, 8:00 a.m. to 1:00 p.m., or until sellout.
Visit 61 Hundred Bread on Instagram
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