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"I only come to Los Osos for the bread." Anonymous Dwayne
3rd Street Bakery
Artisian Breads and Pastries
Eureka, we've found it! After two tries, 3rd Street Bakery is a reality, not just some fantastic bread place that everyone is raving about - open sometimes, closed sometimes, but well worth the search or the wait. Yes, this hot spot is the main reason some folks come to Los Osos. Located at 1229 3rd Street in the Village of Baywood Park, the artisan breads are available most Saturdays from 9am to 1pm and selected other days prior to some holidays as a favor to customers. If in doubt, call (805) 704–1496.
In a blue cottage set back from the street, with cheery planter boxes and an inviting brick courtyard, we found that it's not just about the bread; the visit becomes a social event. Saturdays are typically the only day that 3rd Street Bakery is open, and it has become so popular that waiting in line is a given. There's something European about bringing your own deep basket, getting closer and closer to the lingering warmth in the kitchen, and selecting from what is left on the open racks. Customers are always engaged in jovial conversation, which is where we acquired our quote of the month, above. One person noticed Fausto's broken mitt which prompted story-swapping about injuries; we overheard news about flat tires, got a weather report from south county visitors, and were reminded about special orders for Thanksgiving to be picked up the afternoon before. When the crowd got a bit raucous, we were prompted by the owner behind the cash register, "If you're going to tell jokes, you have to tell them loud enough so I can hear too!" It is always a bit of a party.
The artisan breads we have tried include cranberry walnut, five-grain seeded, olive rosemary, croissants aux amandes, and the obligatory baguette. We can't name a favorite, because each type lends itself to a different purpose according to time of day, food pairing, or mood of the moment. One loaf we have not tried yet is the dark, brooding one on the racks at eye level called Pane Genzano. "All the breads at 3rd Street Bakery," the owners explain in a handout as to how best to store the breads, "are leavened with natural starters providing superior flavor and lasting freshness." The loaves have artistically split tops and come flour-dusted, crusty, and ready to munch. Fausto broke into the baguette before he even got to the car. I couldn't wait to nibble at the almond croissant, and wore the powdered sugar and almond crumbs to two other businesses before I noticed; think of it as advertising. We are not pastry people, so we have passed up the Blackberry Danish, and the Chocolate hazelnut Danish, but several people in line couldn't resist the temptations under glass, including double chocolate chip cookies.
After a long wait, with only two customers still ahead of me, I saw my sandwich rounds disappear into a clean white bag—all ten of them. We try to be conservative with how many precious bundles we take away, especially with others waiting in line watching, wanting what we have. One woman called out, "That's my baguette. She just bought my baguette!" Here's the thing: order ahead of time, or get there earlier. It can be exasperating to see the baked goods on racks in the back tagged with bright yellow and orange special orders waiting for those who thought ahead. Could've been us, could be you . . . just before the next holiday.
E 'tutto bene!
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