Sunrise Bakery started in 2015 with a sourdough starter, a dream, and an unwavering belief that Ocean Beach deserved a bakery that cared as deeply about its craft as this neighborhood cares about its community. What began as early mornings and small batches in a tiny kitchen has grown into a beloved local institution — but the hands shaping the dough and the family behind the counter have never changed. Nearly a decade later, we still wake before the sun to do what we love: bake honest, beautiful food for the people we're proud to call our neighbors.
We exist to bring people together over food that's made the right way — with quality ingredients, time-honored techniques, and a genuine love for the craft. Our mission is to be the bakery Ocean Beach can count on for everyday moments and once-in-a-lifetime celebrations alike. Every loaf, pastry, and custom cake that leaves our kitchen carries our family's name, and we intend to keep earning the trust our community has given us.
We use premium, unbleached flours, real European-style butter, seasonal local fruits, and pure vanilla — never artificial flavors, preservatives, or shortcut mixes. We believe that great baking starts with ingredients you can be proud of, and we list ours without hesitation.
Every item in our cases is shaped, folded, scored, or decorated by human hands — our hands. We deliberately keep our batches small so we can maintain the quality and attention to detail that set artisan baking apart from mass production.
Ocean Beach isn't just where we do business — it's where we live, where our kids go to school, and where our friendships run deep. We donate to local schools, participate in the OB Farmers Market, and show up for this community because it has always shown up for us.
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Founder & Head Baker
Maria founded Sunrise Bakery in 2015 after years of perfecting her sourdough technique and studying pastry arts, driven by a passion for scratch baking and a deep connection to the Ocean Beach community. She leads every custom cake consultation personally and still starts each day at 4 a.m. shaping the morning's bread — because she believes the owner's hands should never leave the dough.