The Los Angeles air, thick with humidity, carries a unique scent around a West Hollywood apartment – the unmistakable aroma of freshly baked bread from Clark Street Bakery. Inside Zack Hall’s kitchen, food photographer Alicia Cho and I are captivated by racks filled with sourdough loaves, each one a testament to rustic perfection. The air itself feels charged with the promise of exceptional flavor. Slicing into a loaf, the satisfying crunch of the crust gives way to a soft, airy interior, a sensory experience that hints at the culinary delight to come. Nearby, the oven works its magic on a batch of traditional Danish ryes, while Zack, the heart and hands behind Clark Street Bakery, diligently kneads more dough, preparing for his afternoon baking session. Stacks of paper bags, stamped with the simple yet elegant CLARK STREET BREAD logo, wait patiently in the corner. Zack Hall, the founder and sole baker of Clark Street Bakery, is a one-man operation dedicated to crafting old-world, country-style breads right here in LA.
Who would have guessed that some of Los Angeles’s most sought-after bread originates from an apartment kitchen?
Zack’s journey to becoming a celebrated baker is an interesting one. For two decades, music was his life. He played guitar in bands since the young age of eight. His living room still reflects this musical past, with a record player taking pride of place above a collection of vinyl records. Yet, interspersed amongst these musical relics are hints of his evolving passion: books like Kitchen Confidential, The Man Who Ate Everything, Fast Food Nation, and Daniel Boulud’s Letters to a Young Chef offer clues to his culinary awakening.
Racks of freshly baked sourdough bread at Clark Street Bakery, showcasing artisanal quality.
Zack Hall, founder of Clark Street Bakery, hand-kneading dough for his signature breads.
Today, Zack’s musician attire has been replaced with a flour-dusted apron over a striped shirt, a black cap taming his abundant wavy hair as he dedicates himself to the rhythms of baking, day and night. While Clark Street Bakery doesn’t operate from a traditional storefront or farmers market stand (yet), Angelenos can experience his exceptional bread through delivery services like Good Eggs, at the renowned Lindy & Grundy meat shop, or as a special treat for diners at Chef Ludo Lefebvre’s acclaimed Trois Mec restaurant on Melrose and Highland.
As we wait for the final golden hue to develop on the Danish ryes in his apartment oven, we settle into Zack’s living room, a plate of freshly baked miche between us, ready to hear the story behind Clark Street Bakery.
A perfectly crusted loaf of artisan bread from Clark Street Bakery, highlighting its texture and bake.
Baker Zack Hall of Clark Street Bakery proudly presents one of his handcrafted sourdough loaves.
From Guitar Strings to Sourdough Starter: The Calling of Clark Street Bakery
What sparked your transition from music to the world of bread making, leading to the creation of Clark Street Bakery?
Music, while a passion, became unsustainable financially. After two decades in bands, the spark had dimmed. Simultaneously, my love for food had always been a constant, though unexplored professionally. Post-music, I briefly tried real estate, drawn by its earning potential. However, the people-centric nature of the industry wasn’t a fit. I yearned to create, to work with my hands, similar to the tangible satisfaction of music creation. Food, particularly bread, offered that.
I started working in restaurants, experiencing various roles, from busboy to line cook, and eventually, baker. Bread captivated me. At Eveleigh, one of the restaurants I worked at, I learned to bake brioche burger buns and English muffins in my spare time before shifts. Jim Lahey’s My Bread was a revelation – its simple, no-knead method yielded artisanal quality loaves with beautiful crusts, airy interiors, and a moist texture. The transformation of simple ingredients into something so substantial was mesmerizing. The focus shifted from crafting the perfect song to baking the perfect loaf. It’s about understanding the elements, knowing your preferences, and working within those parameters to create something exceptional, like the offerings at Clark Street Bakery.
You possessed the talent to join a renowned restaurant or bakery. What drove you towards the entrepreneurial path with Clark Street Bakery?
Entrepreneurship was ingrained in me. Growing up, all the men in my life were self-employed, business owners, self-made individuals. That path resonated deeply with me. The idea of building something myself, from the ground up, like Clark Street Bakery, was inherently appealing.
Sourdough starter and dough fermenting, key to the unique flavor of Clark Street Bakery bread.
The Art and Science of Exceptional Bread at Clark Street Bakery
What defines an exceptional loaf of bread in your opinion, and how does Clark Street Bakery achieve this quality?
My guiding principle for Clark Street Bakery is simple: quality ingredients and patient fermentation. I start with high-quality flour, be it organic or conventional, use ample water, and rely on a sourdough culture. Sourdough offers numerous benefits – enhancing flavor depth, extending shelf life, and creating a unique texture. Crucially, fermentation must be slow and deliberate, never rushed. Beyond flour, water, and salt (and occasionally seeds or nuts), I avoid added fats or sugars. Flavor development comes purely from natural fermentation, which produces organic acids and subtle sweetness. Industrial bakeries often prioritize speed and volume, using excessive yeast. But sourdough demands time to develop its complex flavors and structure. This patience is key to the superior bread at Clark Street Bakery.
Visually and texturally, a great loaf, like those from Clark Street Bakery, boasts a dark, caramelized crust – akin to a perfectly seared steak – which contributes significantly to both flavor and texture. Inside, the sourdough and high hydration result in a moist, airy crumb structure, never dry or cottony, showcasing characteristic air pockets from the fermentation.
Interior crumb of Clark Street Bakery sourdough, revealing airy texture and perfect fermentation.
Close-up of the moist and open crumb structure of Clark Street Bakery's artisan bread.
A Day in the Life of a One-Man Bakery
Can you walk us through a typical day at Clark Street Bakery?
My day begins at 5:30 AM. In a conventional bakery, the morning shift focuses on baking for immediate sales, followed by mixing dough for the next day. However, my apartment setup and reliance on a home fridge, which can be temperature-unstable, necessitate a different approach. To maintain optimal fermentation, I bake and mix twice daily. So, from 5:30 AM to around 1 PM, I load the oven and begin mixing. After baking, the loaves ferment, are divided, shaped, and then briefly refrigerated. I take a break in the afternoon, perhaps for coffee and a pastry inspiration, before returning around 4 PM for the evening shift.
Do you handle bread deliveries personally for Clark Street Bakery?
Delivery is geographically split. For West Hollywood, I handle deliveries myself. For areas further out, like the Valley and Santa Monica, accounts pick up their orders. Currently, my production volume isn’t sufficient to justify selling at farmers markets. Expanding to a dedicated space with a larger oven is necessary before that becomes feasible.
Selection of artisan breads from Clark Street Bakery, including sourdough and rye loaves.
Clark Street Bread branded paper bags, ready for delivery of fresh artisan loaves.
Word-of-Mouth and Instagram Success
How did you initially acquire accounts for Clark Street Bakery?
Remarkably, most accounts found Clark Street Bakery through Instagram. Instagram has been my primary PR tool. Trois Mec, Luna Vine wine bar, Farmshop, Good Eggs, Lindy & Grundy – they all connected via Instagram, or word-of-mouth amplified by social media. The only account I actively pursued was Lindy & Grundy. Early on, baking just a few loaves daily, I felt a confidence in the quality – “These are good!” I nervously approached Lindy & Grundy, and they agreed to a weekly arrangement, which has now lasted over a year. They were my first wholesale account and a crucial stepping stone for Clark Street Bakery.
Finally, and most importantly, where can people find and enjoy Clark Street Bakery bread?
You can order Clark Street Bakery bread directly through GoodEggs, Farmshop, and Lindy & Grundy. Follow Clark Street Bakery on Instagram for updates and perhaps, hints of a future brick-and-mortar bakery!
Zack Hall baking bread in his West Hollywood apartment kitchen, the original Clark Street Bakery.
