At Bree'Osh, we take the slow road — because it's the only one that works. Every dough begins with a living sourdough culture and premium heritage grains, fermented for 15 to 72 hours. Croissants are laminated over three days. Brioche is shaped by hand each morning. Baguettes are naturally leavened with organic wheat and spelt. Founded by Pierre and Nelly in Montecito in 2015 — in an 80-square-foot kitchen with a single oven — Bree'Osh now bakes daily for its Santa Barbara locations. This isn't fast food with a French accent. This is the real thing.