History
In the beginning I baked bread in my house and sold it under the California cottage food law. I would post up in front of the local coffee shop and sell loaves to my neighbors. In early 2017 I took classes at San Francisco baking institute and learned how to make a consistent product at a larger volume. In May 2017 we began selling bread at the local farmers market. By last year we were a team of six selling loaves at two farmers markets, three groceries, seven restaurants. Now in 2019 we have our own place to create bread in our adopted hometown. We are baking bread for our children and for our neighbors. Much respect for reading this. See you soon. -Matt@rosalindbakery
Specialties
Doors open at 5am for drip coffee and positive vibes. 7am is when the croissants and baguettes show up. That's when the fun begins. It's possible, however unlikely, that other special things (egg toasts) might show up around 8. It all depends on how it goes with the breads. We're currently staying open until 2pm or until we sell out. Come to the coast and try our naturally leavened bread, croissants, baguette, and chocolate chip cookies.