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At Bezian Bakery, customers are drawn to the stall by the delicious aroma of their carefully crafted sourdough breads. Jack Bezian, the founder, uses a meticulous process that involves nurturing their own sourdough cultures and fermenting each of their 40 bread varieties for up to 30 days.
This commitment to quality has earned the bakery strong support from the Santa Monica community.
“Our customers come to our stall with big smiles for our breads,” Bezian says. “Their appreciation shows the genuine love for all our hard work and research. The knowledgeable palate of the Santa Monica community makes working here a joy.”
With every loaf, Bezian Bakery continues to delight taste buds and maintain their dedication to wholesome, artisanal baking.