Bezian Bakery uses a from-scratch process for their immensely popular
sourdough breads that includes growing their own sourdough cultures and
raising each of their 40 types of bread for up to 30 days. It’s a process Jack
Bezian painstakingly developed with decades of research, but the results are
“Our customers approach our stall with big smiles for our breads,” Jack
Bezian wrote in a message to the community. “Their votes show genuine
love returned for all our hard work, endless research for a more wholesome
future and the Santa Monica city community is seriously knowledgeable and
therefore a real joy to work for!”

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