6100 Bread

The 13 Best New Restaurants in Orange County, California | Eater LA

"Karlo Evaristo began maturing his wild yeast starter in October 2019, baking out of his home and stamping loaves with “6100”. They’ve gained a cult following over the years, enough for him and partner Daniel Nathie to open a permanent shop inside Santa Ana’s refurbished Diesel complex. Here, despite the industrial surroundings, the scent of browned butter wafts through the air. Using house-milled flour, Evaristo bakes red fife and heirloom blue corn loaves, focaccia dolce rounds, and croissant-muffin hybrid “gruffins” that are filled with ube custard. Open Thursday to Sunday, 8 a.m. until 2 p.m. or sold out." - Jenn Tanaka