The fresh loaves from Bread Artisan Bakery can be used in seemingly endless ways , from topping soups ( top right ) to making avocado toast ( below ).
delivery trucks . These weekly markets allow the bakery to extend beyond restaurants and into the kitchens of home cooks and busy families who appreciate fresh , locally made bread and pastries .
The markets are also an opportunity for Guegan to bounce between classic and creative bakes . On the traditional side , the sourdough table bread at Water Grill is an integral part of a diner ’ s experience . For weekends , sweets sell out as quickly as savory . From sesame brioche burger buns and multigrain sourdough to iced cinnamon rolls and fanciful kouign-amanns , Guegan ’ s expertise knows no bounds .
“ We make at least 200 kinds of breads , including several different kinds of sandwich / burger buns and loaves such as batards , baguettes , rolls , etc .,” LoFranco says . Her favorite is a multigrain pan loaf or baguette ; Guegan prefers a toasted campagne multigrain . On a normal day , the bakery produces between 14,000 and 17,000 pounds of dough . Touring the baking facility gives a better idea of just how busy Bread truly is . Amongst the wall-to-wall equipment , team members swiftly move between the various stages of breadmaking . From incorporating Guegan ’ s 27-year-old sourdough starter into every batch of dough to its first rise , shaping , proofing / second rise and baking , it is a process so precise that the weather can easily affect a batch . “ The most challenging … is the Santa Ana ’ s wind ; it ’ s hot and dry ,” Guegan says , explaining how the dough grows more temperamental as the weather shifts .
THE BAKE At home in Laguna Beach , LoFranco begins each day with some form of exercise , such as spin or strength training , at local spots Vessel and Prevail Strength & Conditioning , respectively . When looking for a place to dine , she frequents Ahba for its crave-worthy cheeseburger as well as South of Nick ’ s for Mexican fare . She also enjoys live music and exploring new restaurants throughout the county .
When it comes to work , despite never thinking she would be part of her father ’ s business , LoFranco , Guegan and Bread have made a significant contribution to the restaurant landscape in OC and beyond . Future plans include a much-needed expansion of the existing bakery to a neighboring space , adding Yorba Linda to the farmers market list as well as at least one project LoFranco is still keeping under wraps . For LoFranco , passion for her company makes the bakery more than just her bread and butter .
“ We ’ re living and breathing this 24 hours a day , whether we ’ re here or not ,” LoFranco says . “ It never stops . That ’ s having your own business , right ?” g
“ TO BE HONEST , THE INTENT WAS TO SELL MY DAD ’ S BAKERY AFTER MY FATHER DIED , BUT THEN THE STARS SOMEHOW ALIGNED . BREAD ARTISAN BAKERY IS MY PASSION NOW AND I LOVE EVERY MINUTE OF IT .”
-JONNIE LOFRANCO
ANNE WATSON PHOTOGRAPHY
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