Crooked Oak Sourdough

Solvang, California

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Meet The Baker

Hi, I’m Crooked!

Jay Bardessono - Chief Sourdough Nerd Solvang, Ca. I’m a grain-obsessed, fermentation-driven baker in the Santa Ynez Valley, focused on bread that starts with the grain—not the recipe. Much of my flour is milled fresh for each bake, using organic and regeneratively grown wheats chosen for flavor, structure, and how they behave in long fermentation—not just protein numbers on a spec sheet. Dough development is deliberate and restrained, relying on proper hydration, gentle mechanical mixing, and fermentation to do the real work. I pay close attention to extraction rates, fermentation curves, inoculation, and pH, letting the dough tell me when it’s ready rather than forcing it to meet a schedule. This is a small, local cottage bakery by design. No frozen dough, no additives, no shortcuts—just careful process, thoughtful grain selection, and bread made for people who care deeply about where their food comes from and how it’s made. @crookedoaksourdough

Crooked Oak Sourdough

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Solvang, California

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