House of Bread – San Luis Obispo, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (805) 542-0255 to check today's hours. Know the hours? Send them to us.

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299 Marsh St, San Luis Obispo, CA 93401

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Address299 Marsh St, San Luis Obispo, CA 93401

NeighborhoodDowntown

Phone(805) 542-0255

StyleArtisan bread bakery

CountySan Luis Obispo County

Time zonePacific Time

From city center0.4 mi north

About House of Bread

Set at 299 Marsh St (93401), House of Bread is an artisan bread bakery about 0.4 mi north of central San Luis Obispo.

It is one of 30 bakeries and sweet shops we list in San Luis Obispo, which works out to one bakery per 1,658 residents. If you want to compare, Farb's Bakery sits 0.1 mi from here.

We have not been able to confirm a full weekly schedule for House of Bread yet, so calling ahead at (805) 542-0255 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in San Luis Obispo	30
Nearest bakery	0.1 mi

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What to order

Typical items at an artisan bread bakery like this one — the bakery's own selection may differ.

Full menu

Sourdough loaves

Country sourdoughLong-fermented loaf of wheat flour, water, salt and wild starter, with a crackling crust and open, glossy, mildly tangy crumb.
Whole wheat sourdoughSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.
Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.

French & Italian breads

BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.
Pain de campagneFrench country loaf blending white, whole wheat and rye flours for a rustic, slightly sour flavor and chewy crumb.

Enriched breads

PanettoneTall Italian holiday bread with candied orange, lemon peel and raisins, naturally leavened for a light, airy texture.
Brioche loafRich French loaf made with plenty of butter and eggs, feathery and golden inside; excellent for French toast.
Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.
Japanese milk breadUltra-soft, fluffy sandwich loaf made with a cooked flour paste, staying moist and springy for days.