Sea Wolf Bakery

An impressive Italian oven – capable of producing 80 loaves at a time – dominates this bright, airy Fremont space serving pastries, snacks and coffee in hand-thrown mugs. Grab a loaf of fresh sourdough or rye to go, or settle into the small indoor tables or expansive, sunny patio.

…welcoming the public to a tall, open space bathed in sunshine from four large skylights. Suddenly, diners at adjacent Manolin will have an even more interesting view, thanks to a shared patio as well as a big window connecting the two interiors.

I think we’ve always had a strong desire to cook for ourselves,” says Kit, “and this is our opportunity to make things we want to make.” This is their lab, their workshop. And in this bright, open, white-walled space you can see almost everything: A 30-year-old mixer, chipped paint and all, kneads away, while a hefty Italian oven churns out 80 loaves at a time. A marked scaling up of gluten goods production.

The space is industrial, with high ceilings and concrete floors, decorated minimally but chicly with white built-in shelves bearing plants and sunflowers and books and other pretty trinkets. A few wooden tables cluster in the sparse space, and huge bags of flour are stacked against a wall. The kitchen itself takes up about half the space, and is wide open for you to peer in at.

Walk up to the counter and choose from the trays on an industrial baking rack. Then head to one of the four tables in the open, high-ceilinged space, and watch the staff use a giant wooden paddle to move loaves in and out of the oven as you munch on your favorite pastry.