Here's something not everyone knows about baking in the summer: the heat is actually your friend.
Sourdough lives on warmth. The wild yeast in our starter — the same culture we've been feeding and babying since we opened in 2018 — gets more active as the temperature rises. The fermentation is faster, the flavors develop a little differently, and if you know what you're doing, you can pull more complexity out of a loaf in June than you can in January.
We know what we're doing.
Summer in the Bakery
Every morning at Penny Oven starts the night before. The levain goes in. The dough gets its autolyse. By the time most of Eagle Rock is waking up, our team has already been in the kitchen for hours, shaping, scoring, loading the deck oven.
What comes out in summer has a distinct character — a slightly more open crumb, a crust that catches a little more color, a tang that's present but balanced. We've been doing this long enough to know how to read the dough, not just the clock.
What's On the Menu Right Now
Summer also means the toppings and plates around that bread get pretty exciting:
- Tuna Toast — always a staple, but we've been adding quick-pickled shallots and a squeeze of Meyer lemon this month. It's a small adjustment that completely changes the finish.
- Dutch Baby — golden, puffed, eggy, and genuinely made to order. We've been topping it with macerated strawberries and a little whipped crème fraîche. Honestly, it's the best version of this dish we've made.
- Shakshuka — still the move if you want something savory and substantial. The sauce is simmered from scratch with tomatoes, roasted peppers, and spices. Every time we try to simplify it, we end up putting everything back in.
The Sticky Bun Note
If you come in on a weekend, you already know about the sticky bun. If you don't: it sells out. Early. We bake a set number every day and when they're gone, they're gone. We know that's frustrating, and we're not apologizing — we just can't rush the process and keep the quality where it needs to be. Get here by 9.
Come Sit With Us
Our patio is open. The coffee is good. The kids' corner is ready if you're bringing little ones. We're here Monday through Sunday, 7am to 3pm, and we mean it when we say we love seeing familiar faces.
Come in this week. We'll have the bread ready.
Penny Oven — Eagle Rock, Los Angeles