J-Weekly
The secret to Rosalind's tangy sourdough? The Pacific Ocean
"The ocean has a powerful effect on the atmosphere, with both humidity and salinity in the air. It's a special environment for making a fermented product."
Read the article →A loaf for the neighbors, and it grew.
Rosalind Bakery is named for founder Matt Kosoy's grandmother — and built on her kind of patience.
Matt took his passion for bread and delicious, old-fashioned recipes and made it into a reality. He began in 2016, baking loaves for neighbors and local cafés right here in Pacifica — out of his own kitchen and garage.
It wasn't until 2019 that he opened the doors to the production facility and storefront, breathing life into Rosalind Bakery.
Our sourdough and pastries are carefully crafted, naturally leavened, and baked fresh every day, by hand. We source everything — from the flour to the coffee beans — from small, local, quality businesses.
In the press
Kind words & good ink
SF Chronicle
Among the best sourdoughs in the Bay Area
"Rosalind Bakery makes incredible sourdough. The Coastside Sourdough has a shiny, holey web of gluten with a pronounced tang."
Read the list →SFGATE
Is San Francisco sourdough really different?
Founder Matthew Kosoy weighs in on the great sourdough question in this tasty feature.
Read the story →Live music
Don Rowell Trio
Friday mornings, 10am–12pm, live jazz at the Pacifica bakery.
Grew to SF
Four Embarcadero Center
Our downtown San Francisco counter, open daily.
Made with care
By hand, every day
Naturally leavened, locally sourced, never rushed.