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Marla Bakery?s wood-oven treats
It's a little loaf of carb heaven.

In case the stunning views of the Pacific aren’t enough of a draw, now there’s another reason to make the trek out toward Ocean Beach.

Last month, husband-and-wife duo Joe Wolf (of Wise Sons Deli) and Amy Brown (of Citizen Cake and Nopa) opened the doors to Marla Bakery, the first brick-and-mortar version of the roaming pop-up dinner series.

The space’s focal point is a custom wood-burning oven that’s used to make all of the bakery’s breads.

Stop in anytime for a cup of Wrecking Ball coffee and a pastry (the selection changes daily). In the a.m., look out for goodies like tart cherry-lemon scones, farmer-cheese-and-green-onion turnovers and croissants glistening with butter. Later in the day, go for a chewy chocolate-chip-and-sea-salt cookie or splurge on the not-too-rich chocolate-caramel torte with crumbly brown-butter crust.

Before you brave the beach, order a loaf to go. We recommend the dense oatmeal molasses or dark-seeded rye (which is fresh out of the oven in the afternoon). Ask nicely and they just might let you bring home some of their house-cultured butter.

3619 Balboa St.; 415-742-4379 or

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