Filipino-Inspired Pastries and Focaccia
Opened in November in Santa Ana, 61hundred Bread is a bakery showcasing a variety of Filipino-inspired pastries and focaccia. Although it has only recently opened, it is already gaining immense popularity. Every day, long lines form before the store opens, making it a lively place from early morning.
We arrived on Sunday morning about 20 minutes before the store opened, and there were already around 15 people in line ahead of us. It seemed like we would have to wait longer than expected, but thanks to the staff’s quick response, the line moved faster than anticipated once the bakery opened. As we stepped inside, a variety of delicious-looking pastries caught our eye, and we chose Ube Cruffin, Monkey Queen, Chocolate Cream Scone, Cranberry Cream Scone, Sun Dried Tomato Oaxacan Cheese + Chili Garlic Croissant, Blue Corn Sourdough, Rosemary Focaccia, and Pan De Sal.
The first pastry I wanted to try was the Ube Cruffin, which had a crispy exterior and a moist interior filled with rich ube cream. The texture of the bread was alive, and with each bite, the crispy texture stood out, harmonizing with the unique nutty flavor of ube and a sweet taste that made it enjoyable until the last bite. The Monkey Queen, with a name that evokes a mix of Monkey Bread and Kouign Amann, resembled Monkey Bread in shape but tasted closer to Kouign Amann. It had a crispy exterior and a chewy texture, with a deep sweetness from the blend of butter and sugar, and the caramelized outer layer was particularly appealing.
The Chocolate Cream Scone and Cranberry Cream Scone both had the characteristic crispy yet soft texture of scones, enhanced by chocolate and cranberry, respectively, showcasing different charms. The Chocolate Cream Scone had a strong sweet chocolate flavor, while the Cranberry Cream Scone was relatively less sweet and refreshing, making it enjoyable to eat. Personally, I found the Chocolate Cream Scone to be more delicious. The Sun Dried Tomato Oaxacan Cheese + Chili Garlic Croissant, which I initially chose without high expectations, turned out to be a much more interesting combination than I anticipated. The crispy croissant was filled with the umami of sun-dried tomatoes, the nuttiness of Oaxacan cheese, and the spicy flavor of chili garlic, creating a delightful mix of flavors with every bite. It had a savory yet deep taste that made it hard to resist reaching for more.
Blue Corn Sourdough first caught the eye with its unique visual that has a hint of purple. It had a more pronounced nutty flavor compared to regular sourdough, and as you chewed, a subtle sweetness and acidity spread in a balanced way. The crumb was chewy yet moist, making it enjoyable to bite into. Rosemary Focaccia was the bread we deemed the most delicious, with a rosemary aroma that was subtle yet deeply pervasive. The outside was slightly crispy while the inside was moist and chewy, perfectly harmonizing, and the salty flavor made it natural to reach for another piece after finishing one. Especially when eaten warm, the aroma and texture came alive even more, enhancing satisfaction. Pan De Sal is a soft and fluffy Filipino roll, characterized by a gentle sweetness and chewy texture. Its shape and taste were similar to Korean morning bread, but it was lighter and less dense, making it easy to enjoy. It was delicious on its own, but would pair even better with butter or jam.
61hundred Bread
All the breads I tasted this time were delicious, but I highly recommend trying the Ube Cruffin, Rosemary Focaccia, and Blue Corn Sourdough. Visit 61hundred Bread, where you can enjoy a variety of pastries inspired by the Philippines.
