Gusto Bread

Down in Long Beach, Arturo Enciso and Ana Salatino’s artisanal panaderia integrates heirloom grains into the art of traditional Mexican pastry-making. Since 2020, the pair's brick-and-mortar has picked up multiple James Beard nominations and garnered national recognition for its excellent, seed-studded sourdough loaves. Beyond bread, Gusto Bread serves an array of new-school pan dulce, including conchas, orejas and nixtamal queens—a masa-based twist on French kouign-amann. The pan de maiz, made with freshly milled heirloom corn and wildflower honey, will make you rethink your love of American-style cornbread, and I think the guava-marmalade-stuffed pastelitos is the ideal way to start a weekend morning. For a twist on tres leches cake, order the atole cake, which sits on a bed of cream flavored with the traditional Mexican corn drink and comes topped with whipped cream flavored with Andean corn white ganache. Just note that everything is made with zero preservatives—aside from the loaves of bread (which last three to four days, max), the goods here are best when eaten the same day or next.