Santa Monica’s Highly Anticipated Jyan Isaac Bread Is Already Selling Out

By 12:30 p.m. today, its second day of business, Jyan Isaac Bread in Santa Monica had run out of everything except a few whole wheat oat loaves, Danish rye rugbrod, and a spelt pan loaf. Despite opening at 8 in the morning, the coveted sourdough loaves, baguettes, cinnamon raisin brioche, and bagels were either gone or set aside for pre-orders by mid day. Jyan Isaac Horwitz gained notoriety for being a 19-year-old who developed a passion for baking during the pandemic, working previously at Gjusta in Venice. Opened next to pizzeria Ghisallo along Santa Monica’s Ocean Park neighborhood, the now 20-year-old baker’s new brick-and-mortar is instantly one of the hottest places for morning bread in the city. (So much for thinking Angelenos didn’t like bread.)

Horwitz announced earlier this week that he would be giving away 100 free baguettes for the first customers and “we will have so much bread.” Apparently, the demand is outstripping supply and doesn’t look like it will let up anytime soon. Jyan Isaac Bread already operates at multiple farmers markets around the city, including in Venice, Calabasas, Beverly Hills, Pacific Palisades, and Larchmont, though this Santa Monica location will serve the neighborhood from Wednesday to Sunday, 8 a.m. to 3 p.m. Anyone who wants to serve loaves can check out the bakery’s pre-order site, which gives customers a chance to reserve challah, sourdough, bagels, and more at a minimum of four days of advance notice.

Like many new school bread-focused bakeries like Clark Street, Bub and Grandma’s, Lodge, and Gusto Bread, Jyan Isaac has a strong focus on well-sourced grain, including Yecora wheat flour, Edison wheat flour, sprouted rye, and stone ground einkorn. As for bagels, there are four flavors of plain, sesame, everything, and poppy priced at $3 apiece or $33 for a baker’s dozen. Cultured butter and seasonal jam are basically the only other options on the menu, all things that will aid in the consumption of bread at home. Meanwhile, Italian restaurant Ghisallo also opened this week next door with pizza by the slice, whole pies, starters like chicken spiedini and arancini, and mains like squid ink fazzoletti, gnudi, and grilled New York steak. Ghisallo is open Tuesday to Sunday at 5 p.m., closed Mondays.

Matthew Kang/Eater LA

Matthew Kang/Eater LA

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