Our story

Started in a converted laundromat. Still rises before the sun.

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.