Side strEATS: Hey Brother Baker supplies Long Beach with artisan bread, made in his garage

On a Thursday morning in Bellflower before the sun crests the horizon, a droopy-eyed Jesse Hellen-Lloyd breaks the quiet of a still morning with the crack of a steel oven door. Hot air billows from a Rofco miniature deck oven stationed on his patio as Hellen-Lloyd deftly slides in raw, doughy mounds of country loaf into the oven, and snaps it shut.

For the next eight to 10 hours, he’ll repeat this process methodically, timing each of the 12 bread varietals he creates to their exact and particular bake time.

The 38-year-old baker makes an about-turn, and walks through a squeaky door into what was once his single-car garage to record his most recent bake time on his laptop. Then, he takes all of two steps to a cutting board tabletop behind him and begins to slice, with a bench scraper, a large slab of raw ciabatta dough into square sections.

“We built out our garage, it took about a year,” the baker said of his narrow workspace. “Tore it out, gutted it, put new walls in, redid the floor. Everything. I didn’t come in like, hey, I’m going to put a bakery in my garage…but it developed as [the business] grew.”

What started in 2016 as an appealing new side-hustle for the former audio engineer has emerged into an all-consuming career with his wholesale baking business, Hey Brother Baker.
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