Inside the Bakery — How Melrose Baking Starts Every Morning Before Dawn

The Art of the Early Rise

Before most of Los Angeles wakes up, Melrose Baking is already alive with movement. At 2:00 a.m., lights flicker on in our Santa Fe Springs facility as our team of bakers begins mixing, kneading, and shaping dough that will soon become Southern California’s freshest bread.

It’s a rhythm we’ve perfected — part science, part passion, and part pure dedication to the craft.

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Every Loaf Starts with Care

Each batch begins with premium, locally sourced ingredients — unbleached flour, filtered water, natural yeast, and a touch of time. From artisan sourdoughs and ciabattas to dinner rolls and sandwich buns, everything is prepared to order and baked the same morning it’s delivered.

We don’t believe in shortcuts or frozen products. Every loaf represents the work of real people committed to quality.

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A Morning Tradition that Fuels Southern California

By 5:00 a.m., the first trays come out of the ovens. The air fills with the scent of fresh bread — a quiet reward for our team before deliveries begin. From there, drivers load their vans and begin their 200-mile routes, delivering to cafés, restaurants, and hotels from Los Angeles to Santa Barbara.

It’s not just a job — it’s a morning ritual that keeps Southern California’s dining scene moving.

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Melrose Baking: Where Every Day Begins Fresh

For us, every sunrise is a new opportunity to do what we love — bake fresh, deliver fresh, and make every meal that much better. That’s the Melrose Baking way.