Colossus
Bakery · Long Beach ·
Artisanal bakery offering sourdough breads, pastries, sandwiches, coffee
Artisanal bakery offering sourdough breads, pastries, sandwiches, coffee
"I learned that the Long Beach location of Colossus bakery suffered massive water damage during heavy rains when a huge ceiling leak flooded the space, rendering operations ceased temporarily." - Mona Holmes
"A Long Beach bakery founded by Kristin Colazas Rodriguez in 2018 after she couldn't find pastry work locally; she started it to avoid commuting to Los Angeles and publicly used Instagram to call attention to the shortage of pastry roles." - ByGenevieve Yam
"Known for its daytime bakery and sourdough breads, on Friday evenings from 5 p.m. to 8 p.m. Colossus draws a dinner crowd for once-a-week pizzas. The menu changes constantly, with specials like caramelized fennel and fried eggplant, or sweet corn and ricotta. Walk up anytime after 5 p.m. (pizzas often sell out before 8 p.m.) or pre-order online earlier that day to select a preferred pickup time."
"This is the original location of Colossus, one of LA’s best bakeries with another outpost in Long Beach. They’re 100% committed to using only naturally leavened dough (code for no commercial yeast), and only bake using organic flour. And it shows – their country loaf is thick and doughy, the kouign-amanns are salty and sweet, and the sticky buns combine the texture of a buttery croissant with plenty of pecans. Stop by in-person to select your own fluffy baked goods, or plan ahead with one of their assorted pastry boxes – they come with six sweet treats, based on “availability, farm selection, and whims of our chefs,” and we like to think of it as a breakfast omakase." - Nikko Duren
"After months of waiting the Long Beach community finally has a Colossus Bread storefront at 4716 2nd Street: the Belmont Shore shop is the second storefront for owners Kristin Colazas Rodriguez and Nicholas Rodriguez and opened for service last weekend, now keeping hours from 8 a.m. to 2 p.m., Wednesday to Sunday. The larger space not only accommodates more baking for both locations but also lets them expand beyond pastries, breads, and coffee into sandwiches (including breakfast sandwiches), quiches and CSA pickups from area farms. The opening follows frustrating delays and is rooted in a nostalgic connection to the neighborhood—Colazas Rodriguez has said she’s wanted to open in Long Beach since the beginning, grew up in the area and even remembers walking by when the site was an Italian restaurant—so the shop is as much about returning to community as it is about growing the business." - Farley Elliott