How Our From-Scratch Bread Program Shows Up On Your Plate

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We believe that every great meal starts with great bread. That's why, across all four of our locations, we’re proud to offer a from-scratch bread program. Our bakers have created each recipe with care, using traditional techniques and the best ingredients to bring you bread that’s fresh and flavorful.

Here’s a closer look at the breads we make daily—and how you can enjoy them at your favorite Pangea restaurant.

Learn more about our flagship, Pangea Kitchen, Bakery and Gelateria

Focaccia: Italian Simplicity, Elevated

Our focaccia is a celebration of Italian-style bread making. Dina Skavinski worked to perfect this recipe over many weeks. She discovered that with just a handful of basic ingredients and her hand mixing technique, this bread can offer a new, exciting experience to our guests.

When it’s time to bake, we use a generous amount of oil in the sheet pan—almost frying the outside for that signature crispy crust and classic rectangular “flat” look. The result? A light, crunchy exterior with a soft, airy inside.

How to Enjoy Our Focaccia:

At Pangea Pizzeria: Slices available in three styles—plain, garden vegetable, and bacon jalapeño mozzarella.
At Pangea Kitchen: Perfectly paired with creamy burrata.
At Home: Enjoy with a sprinkle of salt and pepper, topped with fresh veggies, as a sandwich base, or dipped in olive oil or pasta sauce.

Brioche: French-Inspired Richness

Our brioche is a classic French bread known for its sweet, enriched dough—thanks to the addition of butter and eggs.

Brioche’s versatility shines in both sweet and savory applications. From simple buns to decadent breakfast pastries like cinnamon rolls, conchas, and danishes, this bread has the potential to do it all.

Where to Find Our Brioche:

At Sazón y Fuego: The Fuego Burger is served on a sweet brioche bun, perfectly balancing the savory flavors of the burger.

Milk Bread: Japanese Softness

For those who crave ultra-soft, fluffy bread, our Japanese-style milk bread is a must-try. We use the Tangzhong method—a cooked mixture of milk and flour—to create a dough that’s tender, flavorful, and stays fresh longer. Like our brioche, this sweet, enriched dough is mixed longer for the perfect texture.

Delicious Uses for Our Milk Bread:

At 2nd Language: Try it as Honey Toast, a decadent treat.
At Sazon y Fuego Brunch: Enjoy it as Pan de Leche French Toast.

Hoagies: French Tradition, Modern Twist

Our hoagies are inspired by traditional French bread, but with a twist: Everett incorporate a touch of whole wheat flour for improved texture and flavor. This one-proof bread is shaped into smaller, submarine-style loaves, making it the perfect vessel for a variety of sandwiches.

Where to Find Our Hoagies:

At Pangea Kitchen: Used for our popular Banh Mi sandwich.
At Sazon y Fuego: Order the Choripan for an Argentinian treat.

You Can Taste the Difference

From the crispy, golden crust of our focaccia to the rich, buttery feel of our brioche, each offering is a testament to the craft of breadmaking. It’s undeniable that from-scratch breads are the perfect complement to any meal.

Visit any of our four Pangea Restaurant Group locations to experience truly fresh, handcrafted bread. Your table—and your taste buds—will thank you!