Praise the gluten gods: Colossus Bakery to expand in Belmont Shore (seating included)

In one of the most celebratory parts of food news across this week, Colossus Bakery—Kristin Colazas‑Rodriguez’s stellar shop dedicated to all things carby—will be expanding. The main purpose of its enlarged footprint? Seating. And lots of it (along with some bathrooms). After an odd encounter with City Diligence last August—out of nowhere and years into their operation, Colossus was suddenly informed that its entire patio and indoor space could no longer be used for seating—they are now getting ready to welcome back seated guests.

“We just signed the lease yesterday [to 4718 E. 2nd St.],” Kristin said. “On my way to paper up the windows now and it’s just a bit surreal. Because this is what we’ve been aiming for this entire past year: Focus on seating. Adding some amenities like bathrooms. And on the baking side, revamping the savory menu when the time comes.”

Long before Colossus, a desire to perfect bread.

You know how a simple loaf of bread can feel like a love letter to your hometown? That’s exactly what Kristin built with Colossus. It is, after all, a bakery born from passion, persistence, and a hometown dream.

Kristin, a Long Beach native, majored in history and economics at CSULB. Like so many of us digging through life’s interests, she ended up working in cafés to make ends meet. That café culture stuck—a feeling of vibrancy, creativity, and connection. But something was missing: pastries that truly paired with the coffee experience felt scarce. So she decided to learn how to bake them herself. First stop? The kitchens of Osteria Mozza in L.A. under the helm of Nancy Silverton. Then the Bay Area’s finest: Petit Crenn. Outerlands. Octavia. Here, she mastered scratch baking and fell for the art of long fermentation, stone-milled grains, and that elusive, high-hydration loaf.

Back in Long Beach by 2018, armed with technique and ambition, she launched a cottage operation—selling croissants and loaves at farmers markets and quiet pop-ups.

How Colossus Bakery came to be a juggernaut in the baking scene.

Then, in August 2019, she opened the doors to her first bakery in San Pedro. It was a tiny, 700‑square‑foot gem next to Chori‑Man, and suddenly locals—from coffee‑shop regulars to longshore workers—lined up down the block for her French‑meets‑California pastries. Soon enough, success opened doors. By 2021, she was back in Long Beach with a second location in Belmont Shore—a fuller kitchen, proper mixers, bread oven, and new products like baguettes and grab‑and‑go treats. This was largely led by her bringing on “Jeff de Cuisine” Jeff Paletz, who has helped defined the space beyond the pastries: Pizzas, sandwiches, savory items…

Then, life threw a challenge her way. In early 2023, flooding hit hard across her cafés and market booth—losses, repairs, closures. But she pushed through, reopened the Belmont Shore shop in late January, and even turned a corner: adding happy hour, beer, wine, and paying tribute to her Greek‑born grandfather’s spirit of gathering.

And just recently—in February 2025—Colossus added another location in San Pedro’s Waterfront Arts District. Now offering all‑day service with pizza, natural wines, coffee, and more, it’s a full cafe experience with coastal views and a sharp nod to Southern California dining culture.

Editor’s note: This article originally misstated Cityology’s former address; it’s been corrected.