Gusto Bread is an artisan panadería in Long Beach, California. Their unique approach to baking started with a backyard dream, and eventually grew into a complementary espresso program. Their La Marzocco KB90 ensures consistency across the board, even during their busiest times. We recently visited Gusto Bread to take a peek behind the scenes.
Early in the day, before opening, the staff at Gusto bread prepares loaves to go in the oven.
By scoring the dough with a razor, the loaves are able to expand more easily during baking, leading to a more open and soft interior.
Freshly baked loaves are lined up on their side so that they can cool more easily.
Gusto Bread’s La Marzocco KB90, right before service begins.
Early customers get their pick of the day’s offerings, as Gusto often sells out of most items very early.
At Gusto, precision is key in both the bakery and at the coffee bar.
An early morning latte for a customer.
Nixtamilized corn is ground for inclusion in breads and pastries, adding a traditional ingredient into modern bread and pastry making.
Once the day’s baking is done, the next day’s dough is mixed, shaped, and set to proof overnight.
Gusto bread founder Arturo Enciso is back in the bakery, shaping dough for the next day’s loaves.
After dough is portioned by weight, it’s shaped and placed into a linen-lined basket where it will proof in a cold environement over night.
Arturo often preps an espresso for himself once the next day’s shaping is complete.
As guests start arriving in droves, Gusto springs to life.
A common order at Gusto: a cortado paired with a selection of unique and delicious pastries.
You can visit Gusto Bread at their website or on Instagram.
