Ad Astra Bread Co.

With just five stools lining the wall of a 3,000-square-foot space, Ad Astra Bread Co. devotes almost all its square footage to the actual work of baking. The open kitchen isn't just a design feature here; it’s the dominant view. While you wait in line – and there is usually a line – you’re watching the crew manage the massive output of long-fermented sourdough and baguettes that supply over two dozen local restaurants. Co-founded by Ron Mendoza, the bakery operates with a precision that reflects his fine dining background, particularly in the pastry case. The selection shifts, but often leans into complex, savory territories that go beyond standard morning sweets. You might find curried Yukon potato pies, roasted broccolini and cheddar hand pies spiked with gochujang, or shortbread cookies dusted with Szechuan pepper. It’s a counter-service setup designed for movement rather than lingering. You order at the marble counter, grab a Cat & Cloud espresso, and largely take your goods to go. If you’re eyeing the breakfast sandwiches – often dressed with chimichurri – don’t plan on asking for modifications; the kitchen serves them one way. Since inventory moves fast, regulars know to pre-order online for next-day pickup to guarantee a loaf.