Pierre and Nelly started out Bree’Osh back in 2015 in a 80 square-foot kitchen in Montecito, just of a mixer, one small convection oven with no proofer. Today, we’re rolling, folding, baking, and brewing in a beautiful 3,000-square-foot space downtown Santa Barbara, with a team of 30 awesome humans who make it all happen.
We specialize in sourdough breads and pastries and a lot of passion for the panettone (best brioche ever with amazing shelf life).
Our process is slow, on purpose. It takes 15 hours to make our brioche, and three days to make our croissants. Why? Because flavor takes time—and we’re not in a rush. We apply traditional French bread making techniques (the kind Pierre trained in back in Paris) to everything we do.
We use 3 different kind of sourdough, a long fermentation, some heritage grain and stoned milled flours. The result? Our bread are nutrient dense, flavorful, easy to digest and lighter on sugar and butter.
Honestly, we hope you love eating our bread and pastries as much as we love making them. Come hang out sometime. We’ll save you a warm slice.