What's Happening?
A bakery in Orange County, 61 Hundred Bread, has gained attention for its unique heirloom blue corn masa sourdough bread, which is notable for its deep violet color. The bread, created by baker Karlo Evaristo, combines the earthy flavor of blue corn with a sour tang, and is served at Le Hut Dinette in Santa Ana. The bread has become a staple at the restaurant, and is also used by the three-Michelin star restaurant Somni in West Hollywood. Evaristo began baking during the pandemic and has since developed a loyal following, with his bakery often selling out of its products by midday.
Why It's Important?
The success of 61 Hundred Bread highlights the growing trend of artisanal and locally sourced food products in the U.S. The bakery's unique approach to sourdough, using blue corn masa, sets it apart in a crowded market, appealing to consumers seeking novel and high-quality food experiences. This trend reflects a broader shift towards supporting local businesses and sustainable practices, which can have positive economic impacts on local communities. Additionally, the popularity of such products can influence culinary trends and inspire innovation in the food industry.
What's Next?
As demand for Evaristo's bread continues to grow, there may be opportunities for expansion or collaboration with other restaurants and food businesses. The bakery's success could encourage other local bakers to experiment with unique ingredients and flavors, further diversifying the market. Additionally, the popularity of the bread on social media platforms like TikTok and Instagram suggests that digital marketing will continue to play a significant role in promoting artisanal food products.
