Jyan Isaac Bread, an artisan bakery and cafe based in Santa Monica, is set to open in Los Angeles at 2800 N. Hyperion Avenue.
The company’s second brick-and-mortar location is set to move into a commercial space that was previously home to Say Cheese, which had a similar wine-and-cafe format, according to a recently approved determination letter from the Los Angeles City Planning Department. Although an exact opening date has not been announced, permit filings suggest plans for a full-service bakery-restaurant with both indoor and outdoor seating. Customers can expect Jyan Isaac’s signature lineup of sourdough breads, baked goods, cafe fare, and packaged wine for off-site sale.
According to city documents, the proposed restaurant would feature 1,219 square feet of indoor space, accommodating 22 seats, as well as a 204-square-foot patio with 12 outdoor seats. The permit also requests approval for beer and wine sales both on-site and to-go, and mentions the potential for occasional acoustic jazz performances indoors. The property includes a surface parking lot and is located along Hyperion Avenue, a key commercial corridor in Silver Lake.
The original Jyan Isaac Bread opened in Santa Monica after founder Jyan Isaac began baking sourdough at home during the early days of the pandemic. Demand quickly grew, and the bakery earned local and national media attention for its small-batch, naturally fermented breads. The brand currently operates a flagship bakery in Santa Monica and sells at multiple farmers’ markets across Los Angeles.
The Silver Lake expansion represents a move into the Eastside market and mirrors the hybrid retail-café model already in place at the Santa Monica location. According to public comments submitted during the zoning process, plans include a small market area offering loaves and bottled wine, as well as a rotating food menu with bread-forward offerings.
“I’m excited to bring this concept to Silver Lake,” said Jyan’s father, Bruce Horwitz, during a recent public hearing. “The idea is to offer wine as a natural complement to bread—just like our previous cheese shop neighbor did. This is meant to be a full bakery and cafe, with wine as an accessory offering, not the main focus.”
