At Sunrise Bakehouse, we prioritize sourcing local ingredients and using traditional methods to create baked goods that reflect the care and craftsmanship behind every loaf. Learn how we partner with regional farms to bring you the freshest pastries daily.
We partner with California farms to select the finest wheat and rye for our breads.
Hand-shaping and slow fermentation preserve flavor and texture in every batch.
No artificial additives—only real butter, eggs, and natural sweeteners.
Everything is baked from scratch each morning for peak quality.
Our approach to baking begins with a simple principle: use the best ingredients available and let time do its work. We source flour from regional mills, fruits from local orchards, and dairy from nearby creameries. Each morning, our bakers arrive early to mix, shape, and proof doughs using techniques developed over years of practice. This daily routine ensures that every croissant, loaf of bread, and pastry you find at Sunrise Bakehouse reflects a genuine commitment to freshness and flavor. We believe that careful sourcing and patient craftsmanship create baked goods worth sharing.
Every ingredient at Sunrise Bakehouse is chosen with purpose. We work directly with suppliers who share our commitment to sustainable agriculture and transparent practices. Local produce is used when in season, and our flour is milled from grains grown within 100 miles of Los Angeles. This proximity reduces transportation time and supports regional farmers. By keeping our supply chain short, we maintain control over quality and freshness. Our bakers adapt recipes to highlight the natural characteristics of each harvest, allowing the flavors of the region to shine through in every product we make.
Using locally sourced ingredients is a way to align our baking process with the rhythms of the surrounding environment. When we choose produce from nearby farms or grains from regional mills, we incorporate the unique qualities of each season into our recipes. This approach requires flexibility—our bakers adjust hydration levels and fermentation times based on how the flour behaves. It also means that flavors vary naturally throughout the year, reflecting the true character of the land. We document these variations to continually refine our methods.
7220 Melrose Ave, Los Angeles, CA