Amidst Los Angeles’ “bagel boom” that has taken the city by an “everything-seasoned” snowstorm, Jyan Isaac Bread has poked its own little hole in this new market. Founded by Jyan Isaac back in 2020 during the COVID-19 pandemic, the idea for his bakery was a literal sourdough starter as he cultivated a following selling these loaves out of a pizza kitchen in Santa Monica. By the beginning of 2022, Isaac’s selection grew to include bagels and he began selling around 5,000 of these bagels and sourdoughs a week. Even though the bagels look better than they taste, Jyan Isaac Bread is a well-rounded breakfast option.
Opened in 2020 by Jyan Isaac, the bakery bearing his name now serves up a variety of breads, cookies and pastries. Photographed by Gavin Meichelbock/BruinLife.
Stepping onto Ocean Park Boulevard's restaurant-lined sidewalk, passersby will come across Jyan Isaac's quaint bagel advertisement. Photographed by Gavin Meichelbock/BruinLife.
Early risers of Santa Monica’s brunch scene pull off Ocean Park Boulevard and 17th to find street parking near their bagel destination. The bakery’s brutalist cement aesthetic gives way to a warm and wooded interior. Artisanal baguettes, scored sourdough and various seeded loaves line the back wall while cookies and pastries deliciously decorate the countertop. With the bagel and coffee menu perused and orders taken by one of the friendly staffers, customers can take their table marker to the polite patio out front.
From flour-dusted baguettes to artistically scored sourdough and heavily sprinkled seeded loaves, Jyan Isaac Bread has truly delicious decorations. Photographed by Gavin Meichelbock/BruinLife.
Everything, pumpernickel and onion bagels, oh my! Photographed by Gavin Meichelbock/BruinLife.
The outdoor seating is cozy and offers free Wi-Fi, but the standout is without a doubt the music. The bakery’s choice of discography is eclectic, as it encompasses everything from Italian jazz to the Australian smash hit, “Down Under” by Men at Workp, and there wasn’t a bad track on the playlist. The atmosphere is thoroughly enjoyable, and the reasons for the visit made their way to the table.
The first item to come out was the latte, and while it was pretty standard, the foam had a great consistency to where it aerated the coffee but didn’t make the initial sips pure, frothy air. Also, the chestnut-colored foam artwork beautifully popped against the white, porcelain mug and plate. Shortly after the latte was served, the bagels were brought outside.
An almond milk latte is the most Californian way to start the day and for good reason, for this foamy beverage pairs excellently with any breakfast item. Photographed by Gavin Meichelbock/BruinLife.
A notable feature at Jyan Isaac Bread that breakfast lovers may not encounter at a chain shop is the ability to order half a bagel instead of a whole one. Despite this menu option not sounding like a big deal, being able to try unique bagel sandwiches at roughly half price gives customers more choices instead of shackling them to one flavor profile. That said, for any bread-heads out there, the halves of a bagel were not created equal—a fact that will become apparent in the next two paragraphs.
To start off on the lighter side, a tomato bagel on pumpernickel was ordered for $6—a fair price for a freshly made bagel piled high with specialty toppings. Flavor-wise, it was all there. It was a very bright bagel from the crisp red onions, the earthy sprigs of basil and the juicy tomatoes which were well seasoned with just enough pepper to add a hint of spice while not being domineering. However, this half of the bagel was the bottom half, which led to some structural issues.
The bottom half of a pumpernickel bagel is topped with two too many tomatoes, a polite mound of chiffonade basil, capers and red onions. Photographed by Gavin Meichelbock/BruinLife.
For a sourdough bagel, it was oddly soft for a style defined by a hardier bite. Additionally, since the bottom half lacked the upper top crust, it easily absorbed and became laden by too much of the juice from the three tomatoes, turning texturally soft. Although the flavors of the bagel and its toppings made for a welcoming breakfast treat, the vehicle itself was a bit underwhelming.
While the pumpernickel left some particulars to be desired, as any bagel aficionado can confirm, there was one flavor that reigned supreme and was the only option that truly matters—the everything bagel with lox and cream cheese (priced at $10). No matter where someone goes, an everything bagel with the works will always deliver a perfect bite every time, and happily, the one at Jyan Isaac Bread is no exception. The seasoned crust of the bagel’s top half already added texture, savoriness and umami, but the slightly burnt sesame and poppy seeds provided a nutty depth to the meal. The slices of paper-thin gravlax that adorned the bagel were fresh but not fishy, with a profile that was expertly enhanced by the briny capers, pungent sprigs of dill and the red onion’s vegetal crunch factor. Like with the pumpernickel bagel, only this time, with the structural ability to support it, the tomatoes were juicy and added some much-appreciated acidity. To round out this breakfast roll and the reasons why an everything bagel truly is “everything” to a bagel lover, all of these savory flavors played delectably off of the sweet cream cheese.
Paper-thin gravlax, thick tomatoes, salty capers, crisp red onions and fresh dill crown the king of breakfast options—the everything bagel. Photographed by Gavin Meichelbock/BruinLife.
On the whole, even though Jyan Isaac Bread sliced sandwiches and ladled lattes that looked slightly better than they tasted, the food was still worthy of a stop along Ocean Park Boulevard.
