San & Wolves Bakeshop
Bakery · Long Beach ·
Vegan Filipino bakery: airy pandesal, ube buns & classic sweets
Vegan Filipino bakery: airy pandesal, ube buns & classic sweets
"A pop-up-turned-permanent bakery from partners Kym Estrada and Arvin Torres, this slice of light on the corner of 4th Street and Mira Mar Avenue in Long Beach showcases Filipino flavors taking nostalgic riffs behind the pastry counter: expect puffy ube-filled malasadas, cheez pandesal, and pan de coco; buko pie in the form of an ube-painted Pop-Tart shell; and cubic pandan and black sesame cinnamon rolls. (It’s all vegan, too, but no one who’s not looking for it will notice.) On the gluten-free side, find star-shaped cornbread bibingkas, streaked with blueberries and fig the weekend I went, nestled in the banana leaves they’re baked in. The more you fill your box, the more you have left over for the rest of the weekend." - Eater Staff
"Staff will help guide you through San & Wolves’ display case, which is filled with Filipino-flavored and plant-based treats, including ube pan de coco, cornbread bibingkas, and ube malasadas — a raised yeast doughnut filled with ube jam, prepared as a weekend specialty item. Owner Kym Estrada whips up a black sesame paste for her specialty black sesame buns. Most diners will never miss the butter or milk, and first-timers should always sit outside to take the first bite." - Eater Staff
"A compact, neighborhood bakery focusing on Filipino-flavored and plant-based baked goods executed with remarkable consistency; offerings include ube pan de coco, cornbread bibingkas, and weekend-only ube malasadas (raised doughnuts filled with ube jam). The black sesame bun—reminiscent of a cinnamon roll but filled with an intense black sesame paste—is a standout, and staff are helpful in guiding selections. Despite being made without butter or milk, the pastries feel rich and reliable; grab a cup of coffee and a few (at least four) items for a satisfying start or break to the day." - Eater Staff
"Starting as a Filipino bakery pop-up, San & Wolves owner Kym Estrada opened its first permanent location in early 2025. The bakery operates out of a charming Belmont Heights storefront (less than a mile away from the Pacific Ocean) where Estrada prepares airy pandesal, ube buns, and more classic Filipino sweets, all without dairy or eggs. Bright custom cakes, all vegan, can be ordered through its website for family gatherings and events." - Mona Holmes
"A vegan Filipino bakery in Long Beach whose owner relies on practical egg substitutes and uses aquafaba and commercial replacer blends as part of the shop’s repertoire. Flax “eggs” are the default when developing recipes because they’re reliable for binding; aquafaba is used at the bakery to make whipped meringues and other airy components; and a powdered egg-replacer mix is employed in pastries when moisture and chewiness are desired." - Bettina Makalintal