There’s nothing like the taste of freshly baked bread. But for most of us, our version of “fresh bread” is limited to what we pick up at the grocery store. However, once you make a trip to this mom-and-pop local business, Seed Bakery’s dedication to baking the best bread outside of Europe will change your taste buds forever.

Opened by Joseph Abrakjian in November of 2015, Seed Bakery has quickly gained popularity amongst Pasadena locals as one of the go-to sources for loading up on carbohydrates. This bakery boasts delicious, organic bread that is milled, fermented, and baked using traditional old-world methods. The fermentation process itself takes 18–24 hours, which helps aid digestion (all of the breads contain gluten but since the gluten is broken down, it makes digestion much easier).

Abrakjian uses organic whole grains and natural levain to create a variety of breads including rustic country, rye, olive, wheat, and faro loaves—all fresh from the oven each day—and pairs the bread with delicious meats to create hearty sandwich combinations. For a sweet finish, sample one of many fruit-laden European pastries and tarts, or a buttery croissant. With Seed Bakery’s constantly changing menu of sweet and savory, you’ll never run out of choices.

B-L Tues.–Sun. 942 E. Washington Blvd., Pasadena, CA 91104, 626.486.2115 or seedbakerypasadena.com.

-C.Y.

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