Flour, time, and patience.
Flour, time, and patience.
Flour, time, and patience.
Flour, time, and patience.
Flour and time. Nothing else.
On Valencia since 2017. Sourdough started Thursday for Saturday. Croissants laminated overnight. Six bakers, no shortcuts.
“The sourdough that ruined every other sourdough for me.”
Our story
Anya Sokolov trained for four years in a tiny boulangerie outside Lyon before opening Bloom in 2017 in a former Mission District laundromat. She kept the original tile floors, installed a deck oven from Italy, and hired two bakers who had also worked in France. Today, six bakers start the morning bake at 3 AM. Every loaf is naturally leavened. Every croissant is folded by hand. Nothing on the shelf is more than nine hours old.
What we serve
Three things customers come back for.
Today's bakes
The lineup
Service 01
Service 02
Service 03
Service 04
Service 05
Service 06
Service 07
What customers say
4.7 on Google · 397 reviews
“Reviewers consistently mention 'the crust' and 'the smell.' Many drive across the city for the weekend loaves. Anya Sokolov is often cited by name.”
Summary based on Google reviews
Visit us
01 / 06
Naturally leavened sourdough — 72-hour cold ferment. Six varieties baked each morning.
02 / 06
French viennoiserie laminated overnight. Croissants, pain au chocolat, kouign-amann.
03 / 06
Custom celebration cakes built on three days' notice. Three layers, no fondant, ever.
04 / 06
Reviewers consistently mention 'the crust' and 'the smell.' Many drive across the city for the weekend loaves. Anya Sokolov is often cited by name.
05 / 06
634 Valencia St, San Francisco, CA 94110 (415) 555-0156
06 / 06
mon: Closed tue: 7:30 AM – 4:00 PM wed: 7:30 AM – 4:00 PM
Last but not least
Flour and time. Nothing else.