This blue corn masa sourdough smells and tastes like a cross between your favorite loaf of bread and a blue corn tortilla. The bread has helped make 61 Hundred Bread in Santa Ana a destination bakery for bread lovers. The bakery typically sells out of its famous bread, croissants and cruffins, so plan to visit in the morning.
Jenn Harris is a restaurant critic for the Food section of the Los Angeles Times. She was a finalist for the 2025 James Beard Award for criticism, and holds a bachelor’s degree in literary journalism from UC Irvine and a master’s in journalism from USC. Follow her @Jenn_Harris_.
Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the University of Oklahoma with a master’s degree in broadcast journalism. He has created and edited video for DreamWorks, YouTube, Microsoft, Sony and BET.
