Wayfarer Bread was founded by Crystal White, who spent more than two decades working in professional kitchens and bakeries. She co-founded and managed Proof Bakery in Los Angeles and later trained at — and ran the bread department of — Tartine Bakery in San Francisco, which is a pretty significant pedigree in the bread world. She started Wayfarer with eight Lodge cast-iron cookers and pop-ups at San Diego coffee shops before opening the Bird Rock location in 2018. The bakery still emphasizes naturally fermented bread, French-inspired pastries, small batches and local/organic ingredients. And it’s tiny. That’s actually part of the point. A 2026 SFGATE profile says White has no plans to open another location, despite the bakery’s success, because she wants to preserve the small-scale operation and focus on the bread. The pastry and bread options include: Classic sourdough — naturally fermented, organic flour; Multiseed loaf — sesame, flax, sunflower and pumpkin seeds; Kouign amann; Almond croissant; Chocolate croissant; Jalapeño & cheese croissant and more. I tried a ton of goodies: peach and corn scone, plum-hazelnut croissant, mushroom and corn cream bun, tomato & white cheddar tile. This box is what dreams are made of. Delicious, unique and beautiful. Grade: A