Bread Head Coming to Woodland Hills

The company's fourth location will open in the former home of Veggie Grill in Topanga Village

Joey Reams
Written By Joey Reams
Editorial Team Lead
Sandwich from Bread Head (Image credit: Bread Head)

Bread Head, a sandwich shop founded by chefs Alex Williams and Jordan Snyder, is coming to Woodland Hills at 6316 Topanga Canyon Boulevard, Suite 1180.

The company’s fourth location will open in the former home of Veggie Grill in Topanga Village, according to a recently submitted liquor license application. Bread Head announced the Woodland Hills location on social media in mid-September, saying, “The secret’s out… we are coming to Woodland Hills! Tell everyone you know.” According to the company’s social media, the new location is scheduled to open in December 2026. Bread Head currently has locations in Santa Monica, Manhattan Beach, and Westwood.

Williams and Snyder first met while working at Trois Mec, where they earned a Michelin star. They later developed Bread Head through pop-ups and catering events before partnering with Greg Willsey and Michael Pasternak to form Bread Head Restaurant Group. The group was created to open Bread Head sandwich shops across the country.

The menu focuses on sandwiches made with house-baked focaccia and ingredients sourced from local suppliers. Current offerings include the Calabrian Turkey, Muffaletta, Roast Beef, Mozzarella, Combo Grinder, BLT, Tuna Salad, Chicken Salad, and Turkey Pesto. The menu also includes breakfast sandwiches and burritos, daily specials, a vegan wrap, kids’ sandwiches, chips, sweets, and drinks.

Bread Head will join Topanga Village, a shopping, dining, entertainment, and leisure center in Woodland Hills. Its dining lineup includes CAVA, Bacio di Latte, Dan Modern Chinese, EMC Seafood, Eureka!, Joey’s Woodland Hills, Pitfire Pizza, Sweetfin Poke, and Wokcano, while retailers include Costco, Crate & Barrel, Fabletics, REI, and Sur La Table.

The restaurant’s daily specials include a Meatball sandwich on Mondays, Roast Pork and Broccoli Rabe on Tuesdays, a Cuban on Wednesdays, a Reuben on Thursdays, and Sausage and Peppers on Fridays. The company says it bakes its signature focaccia throughout the day, and Williams and Snyder developed and refined each sandwich.

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Joey Reams was born and raised in San Diego and received a Bachelor's Degree in Journalism at San Francisco State University. While there, he interned for several publications while serving as SFSU's News Editor at Golden Gate Xpress for a semester. After college, Joey has worked in the freelance industry for ten years and counting, writing about community news, the music industry, breaking news, pop culture, and other diverse topics. Before joining What Now Media Group, Joey worked as the News Editor for Pasadena Now. In his free time, he enjoys exploring new cities, trying delicious food, and attending concerts.
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