6100 Bread is a Santa Ana bakery rooted in heritage, craftsmanship, and the culinary vision of Chef Karlo Evaristo. After years in fine-dining kitchens, Karlo became captivated by the transformative simplicity of naturally leavened dough. What began as a cottage operation in 2019 evolved into a full brick-and-mortar bakery, opened in 2024, where long fermentations, meticulous technique, and global inspiration define every loaf and pastry. The name “61 Hundred” pays tribute to Karlo’s hometown of Bacolod City in the Philippines, a nod to the culture and generosity that shape the bakery’s ethos.

A smiling man in a white apron and cap holding a tray and a menu talking to a woman with a black jacket outside a restaurant or cafe.

A bakery display with trays of various pastries, including croissants, muffins, danishes, and other baked goods, with some people selecting treats.

Today, the bakery is known for its thoughtful blend of tradition and innovation—whether it’s the signature heirloom blue-corn masa sourdough, European-style laminated pastries, or Filipino staples like pandesal and ube-filled cruffins. Karlo brings the discipline of his chef background to each bake, creating breads and pastries that are expressive, aromatic, and deeply personal. Open Thursday through Sunday until sold out, 6100 Bread welcomes guests, restaurants, and wholesale partners to experience bread made with intention, storytelling, and heart.