The seed for the current business started as simple curiosity. Arturo taught himself how to make bread and bake it in a wood fired oven by reading books and practicing diligently. To this day, the act of making and selling bread at Gusto Bread carries a warm, intimate, and homey character, where we care for the space and the people in it as much as we care for the food that we make and serve.
We work to preserve the genuine curiosity that was there at the start, believing in the value of our continuous learning and evolution as it ripples out into our menu and business operations.
We strive to create offerings that highlight the best combination of nourishment and flavor. Our mission has always been to serve the community bread made with quality ingredients and processes, and so we are committed to offering unadulterated food we select the best-tasting, most simple and least-processed options, avoiding artificial colors and flavors.
The food we serve features stone milled grains, long fermentation, unique varieties and local produce. Ana was born in Argentina. They were both raised in California. The business is an extension of this multitude of identities, not one over the others. We allow our diverse backgrounds and interests to enrich the possibilities of what we offer, not following a set cultural expectation. We treat it like a creative act of its own.
We believe in the humanistic value of creating things with our hands, hearts and minds. We look to reflect our appreciation for this in our menu, of course, as well as our physical environment through the design of the shop and by displaying and selling handmade crafts and small-batch food products.
