Two O.C. chefs known for their plated creations pre-pandemic have turned their attention to making bread—specifically, sourdough.
Karlo Evaristo came to our attention as a star sous chef known for his meticulous creations at Studio in Laguna Beach. More recently, at Adia, he offered elaborate pop-up dinners. In December, he started baking naturally leavened bread using flour he mills himself—and became obsessed. The result was 61 Hundred Bread, devoted to artisan bread baked fresh daily and as beautiful to look at as it is to taste, pictured above. Recent offerings included blue corn polenta sourdough, red fife sourdough, and rosemary focaccia. Order two days in advance. Pickup is in San Juan Capistrano. 949-491-4297, 61hundredbread.com
Joshua Lozano, previously sous chef at Toast in Costa Mesa, is now better known for his Rebel Cheesecake, inspired by the burnt cheesecakes of Spain’s Basque region and popping up at restaurants around the county. But sourdoughs top his weekly list of home-baked Uprising O.C. offerings—there’s a roasted garlic sourdough as well as “seasonal” sourdoughs using whatever is being milled by the Tehachapi Heritage Grain Project. The style in both cases is that of a rustic boule, almost like a country loaf. Lozano’s goods are posted Thursdays on Instagram and available for delivery the following week or later. @uprising.oc