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At Sebastian Bakehouse, every item is meticulously hand-rolled and crafted with care. Our flour is specially selected from our partners at Grands Moulins de Paris (France) and our friends at Central Milling Flour Co. in Petaluma, CA. The artisan butter we use is sourced from Isigny Ste-Mère in Normandy, France.

Each of our croissants takes three days to perfect—some even four—while our growing dessert offerings are created with the same painstaking attention to detail. Our newly launched sandwich menu, featuring our freshly baked daily schiacciata bread, is thoughtfully curated with quality ingredients, prepared with care, and made with intention.

We pour our hearts into every detail here at Sebastian Bakehouse, and we can’t wait for you to savor every bite.

Thank you for choosing us to satisfy your carb-loving indulgences!

We're rolling out the delicious sandwiches from our sister shop @Alveo right here inside Sebastian Bakehouse weekdays Monday through Friday from 11am - 3pm,

AND 

the Bakehouse will finally be open 7 days a week now!!

So you can now stop by for coffee, pastries and desserts everyday going forward, as well as your new go to for one of our schiacciata sandwiches during the week!

Here's our new schedule:

Monday thru Friday

Bakehouse | Open @ 8:00am - 3:00pm

Alveo Sandwich Menu | Starts @ 11:00am - 3:00pm

Saturday & Sunday

Bakehouse | Open @ 8:00am - 3:00pm

Alveo Sandwich Menu | Closed

Bear with us these next few weeks as we understand business volumes for Mondays & Tuesdays and we will adjust our production levels accordingly for y'all!

"Is this all you have left?!"...

when you find out about us and visit for the first time......

Small and large-scale bakeries operate on very different rhythms. Industrial production values efficiency, automation, and long shelf life — often at the expense of freshness and craft.

At Sebastian Bakehouse, we take the opposite approach.

 Every pastry, dessert, sandwich and loaf of bread we make begins with intentional sourcing, hands-on technique, and a deep respect for time. 95% of our doughs take 3+ days to ferment, lamination happens by hand, and everything is baked in small batches. That means our shelves aren’t always overflowing late in the day — and that’s not a flaw. It’s proof that what we make is alive, seasonal, and made fresh for the day’s guests.

So when someone asks, “Is this all you have left?” we like to think of it differently. What’s left at the end of the day isn’t “all we have” — it’s the beautiful remainder of a morning spent shaping, baking, and sharing something crafted with care. We don’t keep freezers full of frozen ready to eat pastries or rely on artificial preservatives — we start fresh every morning, and finish when the last croissant, tart, or focaccia finds its home.

What you see on our counter is the rhythm of a real pastry shop, how it is meant to be — one built on intention and the love for craft pastry, not huge inventory. ❤️