Tucked away in a West Hollywood apartment, an aroma of freshly baked sourdough fills the air, a testament to the magic being crafted within. This isn’t your typical bakery; it’s the kitchen of Zack Hall, the heart and hands behind Clark Street Bread. Alongside food photographer Alicia Cho, I found myself captivated by racks of perfectly imperfect sourdough loaves, their golden crusts promising an unforgettable experience. The anticipation builds with each slice, the satisfying crunch a prelude to the flavorful journey ahead. Nearby, Danish ryes bake to a rich brown, while Zack diligently prepares more dough, embarking on his second baking shift of the day. Simple paper bags stamped with CLARK STREET BREAD hint at the understated yet exceptional nature of this one-man operation dedicated to old-world, country-style breads.
Who would have guessed that some of Los Angeles’ most sought-after bread originates from an apartment kitchen? Clark Street Bread is proving that passion and dedication can transform humble beginnings into culinary excellence.
Before the flour dust settled, Zack Hall spent two decades immersed in music as a guitarist. His West Hollywood apartment subtly reveals this past life, a record player presiding over a collection of vinyl records. Yet, interspersed with these musical relics are books that foreshadow his culinary awakening: Kitchen Confidential, The Man Who Ate Everything, Fast Food Nation, and Daniel Boulud’s Letters to a Young Chef. These titles offer a glimpse into a burgeoning passion that would eventually lead him away from the stage and into the kitchen.
Loaves of Clark Street Bread on a Wire Rack
Zack Hall Kneading Dough for Clark Street Bread
Today, Zack’s uniform is a flour-dusted apron, worn over a striped shirt and a black cap, barely containing his abundant wavy hair as he dedicates himself to baking, day and night. While Clark Street Bread lacks a traditional storefront or farmers market stall (for now), its reputation precedes it. Angelenos in the know can secure his loaves through delivery services like Good Eggs, purchase them at the esteemed Lindy & Grundy meat shop, or savor them as a fortunate diner at Chef Ludo Lefebvre’s acclaimed Trois Mec restaurant on Melrose and Highland.
Amidst the rhythmic hum of his apartment oven finishing the Danish ryes, we settled into Zack’s living room, a plate of freshly baked miche between us, ready to uncover the story behind Clark Street Bread.
Clark Street Bread Display on a Wooden Table
Close-up of Clark Street Bread Loaves
From Guitar Riffs to Risen Loaves: The Genesis of Clark Street Bread
What sparked your transition from music to bread making?
“Music wasn’t sustaining me financially, and after dedicating nearly two decades to a band that ultimately didn’t work out, my passion waned,” Zack explained. “However, my love for food was always there, though unexplored professionally. Following my music career, I briefly ventured into real estate, drawn by its earning potential. But, the interpersonal aspect wasn’t fulfilling. I realized I needed to create, to work with my hands, to produce something tangible – much like music, but in the realm of food.”
This realization led Zack to restaurant kitchens, where he immersed himself in various roles, from busboy to line cook, and eventually, baker. “Once I discovered bread making, I was hooked,” he recounts. At Eveleigh, one of the restaurants where he worked, he began exploring bread making in his spare time, learning to create brioche burger buns and English muffins. Jim Lahey’s My Bread became a pivotal influence, simplifying the process and revealing the magic of artisan bread. “Lahey’s method—mixing ingredients, letting time work its wonders, shaping, and baking—yielded loaves with incredible crust, airy interiors, and a satisfying moistness. The transformation from simple ingredients to a beautiful loaf captivated me. I shifted my creative focus from composing songs to crafting the perfect loaf, guided by instinct and a desire for quality.”
Why Entrepreneurship? The Clark Street Bread Philosophy
With your newfound skill, why choose the demanding path of entrepreneurship instead of joining an established bakery or restaurant?
“Growing up, the men in my life were all self-employed, business owners, self-made individuals,” Zack shared. “That independent spirit resonated with me. The idea of building something myself, from the ground up, was inherently appealing.” This entrepreneurial drive, coupled with his passion for bread, became the foundation of Clark Street Bread.
Zack Hall Holding a Freshly Baked Clark Street Bread Loaf
The Hallmarks of Exceptional Bread: Clark Street Bread’s Commitment to Quality
What, in your opinion, defines an exceptional loaf of bread?
Zack’s philosophy centers around simplicity and quality ingredients. “My approach is straightforward: start with high-quality flour—organic or conventional—use ample water, and harness the power of a sourdough culture. Sourdough enhances flavor depth, extends shelf life, and contributes to a unique texture. Crucially, slow fermentation is key, never rushing the process. I avoid additives like fats or sugars (unless incorporating seeds or nuts). The flavor comes from natural fermentation, developing acids and a subtle sweetness. Industrial bakeries often use excessive yeast to expedite production, but sourdough demands time to develop its full flavor and structure. That patience is fundamental to good bread.”
He further elaborates on the sensory aspects of exceptional bread: “Visually and taste-wise, a dark bake is crucial. A deeply caramelized crust, like on a perfectly seared steak, translates to rich flavor and satisfying texture. The interior, thanks to sourdough and hydration, should be moist, not dry or cottony, with visible air pockets—evidence of proper fermentation and hydration.”
Close-up of Clark Street Bread's Crumb and Crust
Slices of Clark Street Bread Miche
A Baker’s Day: The Rhythm of Clark Street Bread
Can you walk us through a typical day in the life of Clark Street Bread?
“My day begins at 5:30 AM,” Zack describes. “In a conventional bakery, the first task is baking for immediate customer sales. Once baking is complete, mixing for the next day commences. My apartment setup, particularly my home refrigerator, requires a slightly different approach due to temperature fluctuations which can lead to over-proofing. Therefore, I bake and mix twice daily – morning and evening shifts. From 5:30 AM to around 1 PM, I focus on baking and the initial mixing. The dough then ferments, is divided, shaped, and refrigerated. After a midday break for coffee and perhaps a pastry (even bakers need a treat!), I resume around 4 PM for the evening shift.”
Delivery and Distribution: Finding Your Clark Street Bread Fix
Do you handle bread deliveries personally?
“Delivery is geographically split,” Zack explains. “For West Hollywood, I handle deliveries myself. For accounts further out, like in the Valley and Santa Monica, they arrange pickup. Currently, my production volume isn’t sufficient for farmers markets. That’s a future goal, requiring a dedicated space and a larger oven.”
Clark Street Bread Delivery in Paper Bags
Clark Street Bread in a Display Basket
Building a Brand: The Organic Growth of Clark Street Bread
How have you acquired your accounts and built brand awareness?
“Surprisingly, Instagram has been instrumental,” Zack reveals. “Several accounts found me through Instagram, and another… I’m not entirely sure! Instagram is essentially my PR. Currently, Clark Street Bread is available at Trois Mec, Luna Vine wine bar, Farmshop, Good Eggs, Lindy & Grundy on Fairfax, and I believe that’s the current list.” Interestingly, only one account was proactively pursued. “Lindy & Grundy was my first target. I started baking a few loaves daily, convinced of their quality. Nervously, I approached them, and they agreed to a weekly delivery. That was over a year ago, and they remain a valued partner.”
For those eager to experience Clark Street Bread, where can they find it?
“The easiest way is through GoodEggs, Farmshop, and Lindy & Grundy.”
Clark Street Bread Loaf Displayed at Lindy & Grundy
Close-up of Clark Street Bread Packaging
Clark Street Bread is more than just bread; it’s a testament to passion, dedication, and the pursuit of culinary excellence in the most unexpected of places. Seek out Clark Street Bread and taste the difference that slow fermentation, quality ingredients, and a musician-turned-baker’s touch can make.
