A Journey into Sourdough
Funny to think that back in October 2020 I had no idea what kind of sourdough journey awaited me. I was not one that jumped on the sourdough bandwagon during the pandemic. I was too busy saving our
Organic • Ancient Grains • Wholesome
How it works
Menu becomes available for pre-orders every Monday at 6pm and remains open for 24 hours. Any extras are posted on our social media channels every Friday.
Start by Visiting our Store Here
Choose Your Favorite Breads… and Sweets
Choose Your Pick Up Time
Choose Payment Method
Pick Up Your Goodies and Enjoy!
Need Your Bread Fix Every Week?
Subscribe to our Bread Club for real, hearty bread… Every week.
As bakers, there’s nothing better than sharing fresh-baked sourdough bread with our neighbors, friends and family. However, not everyone has the time to spend 20+ hours to create these delicious treats. Enter Pastelito Bread Club: a subscription-based solution that gives you artisan bread from our bakery weekly, biweekly or monthly.
Our Story
The birth of Pastelito Sourdough Bakery started by chance as the bakery baton was passed down from Emily, one of of our dearest Norco neighbors, on to Niki.
Recipes
We don’t like to keep secrets, we like to share our recipes with you… If you feel adventurous enough, you’ll find that making sourdough bread is very rewarding.
Join Our
Facebook Group
The best part of having a bakery is to get to know our community. In our Facebook Group we continue to share and learn from each other in this amazing journey.
Everyone Loves Sourdough
Read some of the kind words some of our customers have to say about our bread.
"The cinnamon raisin bread is to die for, great toasted or even as a base for French toast! The rye is also excellent!"
Elizabeth Newel
"Oatmeal Raisin sourdough cookies are moist and delicious"
Rosanna Moreno
" Nikita, your bread is perfection. And I’ve just had a chewy slice with some if your apricot jelly. Like I said. I’m in so much trouble. Yay to you!!!!!!!!"
Joy McInnis
"We love your country loaves! It is what I eat every morning for breakfast with your wonderful low-sugar jams. Thank you for baking for our community!"
Carrie Clark