Colossus Bread

Croissants take three days start to finish in the open bakery here, and the kouign amann, croissant dough layered with butter, sugar and vanilla bean, is the one that sells. Kristin Colazas Rodriguez, a Long Beach native who baked at Petit Crenn and Octavia in San Francisco, started Colossus in 2018; her sourdough loaves carry spelt, red wheat and rye, and her husband Nick roasts the coffee. A full kitchen opened next door in 2026 for breakfast through dinner, with soft scrambles and sourdough pizza.