News Summary
Hasi Bread has opened its first permanent location in Los Angeles, showcasing its signature sourdough and pastries. Founded by baker Matias Barang, the bakery combines Austrian and Afghan heritage while focusing on health-conscious, visually appealing baked goods. The café features an open baking process and plans to innovate with sourdough pizzas. Hasi Bread’s unique offerings and dedication to quality have helped it build a strong customer base since its start at local farmers markets.
Los Angeles – Hasi Bread has officially opened its doors to the public with a new bakery and café located at the intersection of Centinela and Washington Boulevard in the Del Rey/Mar Vista area. The much-anticipated launch took place on May 13, marking the first permanent standalone location for the business, which had gained popularity at local farmers markets.
The bakery is well-known for its signature yellow-and-blue sourdough bread, as well as a variety of pastries and coffee. The newly designed space features large windows that provide customers an unobstructed view of the baking process. A commercial steam oven and a stone mill for grinding various grains add to the unique charm of Hasi Bread.
Founded in 2018 by baker Matias Barang, Hasi Bread embodies a fusion of his Austrian and Afghan heritage. Barang’s passion for sourdough began in 2013 when he took a break from university to pursue culinary studies. His skills were further honed in 2017 during advanced training at a historic village bakery in Austria, owned by his sister-in-law’s family. Prior to establishing the café, Barang operated a cottage bakery from his parents’ home in Studio City, generating buzz through word of mouth and farmers markets.
Known for its distinctive loaves, Hasi Bread incorporates natural colorants such as pea butterfly flower and turmeric, creating an eye-catching combination of pale purple and yellow dough. Besides the signature sourdough, the bakery also offers a range of other baked goods, including baguette loaves, croissants, cookies, ciabatta, and challah, along with various seeded and grain-topped breads. The dough preparation process is meticulous, with pastries often leavened for up to five days, while standard bread requires around three days to rise, utilizing only natural sourdough yeast.
During the challenges posed by the COVID-19 pandemic, Barang and his wife, Dawn, exhibited adaptability by constructing a 300-square-foot baking shed to maintain operations until they could secure a commercial location in Venice. This resilience has helped Hasi Bread cultivate a dedicated customer base and significant sales at Erewhon, paving the way for the bakery’s expansion without the need for external investors or business partners.
The bakery’s health-conscious approach is evident not just in its unique visual appeal but also in its natural coloring method that contributes anti-inflammatory properties to its products. As Hasi Bread continues to flourish, future plans include the introduction of sourdough Neapolitan-style pizza nights, showcasing a wood-fired oven for a unique dining experience.
Barang recently highlighted the quality of his products, emphasizing the nutty grains, complex tang, and firm crust featured in their warm loaves. Hasi Bread operates daily from 7 a.m. to 2 p.m., though it will be closed on Memorial Day. The bakery’s official address is 4119 S. Centinela Boulevard, Los Angeles, CA 90066.
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- Eater: Hasi Bread Opening in Del Rey/Mar Vista
- Wikipedia: Bakery
- Eater: Restaurant Openings Archive
- Google Search: Restaurant Openings Los Angeles
- Eater: Current Restaurant Openings
- Encyclopedia Britannica: Pastry
- Image Resource
- Google News: Bakery News Los Angeles
