Rosalind Bakery

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Artisan bakery in Manor Plaza sourcing organic ingredients for naturally leavened sourdough, croissants, kouign-amann, and pizza by the slice.

Rosalind Bakery began in 2016 when Matt Kosoy started baking from his home kitchen, and the Pacifica storefront, named for his grandmother, opened in 2019. The bakery makes naturally leavened sourdough and buttery pastries daily using flour, salt, water and time, with no commercial yeast. The two-pound Coastside Sourdough has been named among the Bay Area's best by the SF Chronicle, and other regulars include the hand-laminated almond croissant with frangipane, the cinnamon-sugar and orange morning bun, and a wheat-free vegan seed bread. Ingredients are sourced from small Bay Area businesses, and the bakery also sells at a San Francisco counter and at farmers markets in Pacifica and Half Moon Bay.