Lorella is preparing to open at 2139 Polk St., San Francisco, according to reporting by the San Francisco Chronicle. The bakery will occupy the former Bagelry space in Russian Hill and is expected to debut this fall, after two years of weekend “Saturbakes” pop-ups operated from Octavia’s kitchen.
The concept began in 2024 after customer demand for Octavia’s sourdough bread created a dedicated group of fans for Loar’s pastry program which included sweet treats such as pear-cardamom monkey bread, rye-chocolate persimmon brownies and savory pastries like barbecue pulled-pork croissants and a scallion pancake-inspired focaccia,
The business is run by pastry chef Melissa Loar and chef-owner Melissa Perello, who opened Frances in 2009 and followed with Octavia in 2015. Loar joined Octavia in 2021, where she leads the restaurant’s pastry and dessert program.
Lorella will operate daily, offering seasonal breads, laminated pastries, and desserts made with locally sourced fruits, vegetables, and grains. The bakery is also expected to produce bread for Frances and Octavia, along with additional retail accounts that have not yet been announced. The menu is expected to include pizza, cakes, and ice cream.
