Discover the Universe’s Best Purple Sourdough: A Must-Try in Orange County!

Did you catch those trending purple loaves of sourdough bread on social media a while back? I certainly didn’t, but I recently tried Karlo Evaristo’s heirloom blue corn masa sourdough bread, and now I can’t stop thinking about it.

I discovered this gem at Le Hut Dinette, a quirky new spot in Santa Ana. My friends and I ordered the sourdough to pair with a refreshing tomato salad, drizzled with peach vinegar and jalapeño oil. When the bread arrived, it was striking—a deep violet hue, toasted to perfection, and gleaming with clarified butter.

The aroma was incredible, reminding me of delicious blue corn tortillas cooking on a hot griddle. One bite revealed a crust that crunched beautifully and a fluffy center that was like a soft milk bun. The flavor was earthy and tangy, making it unlike any bread I’ve ever had.

Chef Ryan Garlitos serves it with a butter blend made from beef tallow, garlic, and lemon—perfect for spreading. Honestly, we found ourselves enjoying it plain to fully appreciate the unique flavor of the blue corn.

Garlitos knew right away he had to serve this bread at his restaurant. He discovered Evaristo’s baking skill when searching for local bread for sandwiches. Evaristo started baking during the pandemic, turning what began as a hobby into a full-fledged operation. His bakery, 61 Hundred Bread, located next to Le Hut, has quickly become a local favorite, often selling out by midday.

Interestingly, this blue corn masa sourdough has gained a following. It’s the same bread used by Somni, a three-Michelin-star restaurant in West Hollywood. People are posting about it on TikTok and Instagram, driving even more interest.

Evaristo, who grew up helping in his family’s restaurants in the Philippines, never thought he’d be a baker. He picked up baking in 2019 after being introduced to high-quality sourdough and blue corn tortillas. His journey took a turn when he started baking loaves at home during the pandemic, posting on social media to sell his bread.

Initially, he made just a few loaves a day, but after positive reviews, demand soared. He soon upgraded his operation and started experimenting with blue corn masa. It took two years of testing to perfect the recipe, which now includes this unique ingredient that enhances the flavor and aroma significantly.

When I went to visit Evaristo’s bakery, the line moved quickly, and you’re greeted by the sight of beautiful loaves, with “6100” dusted on top. The aroma in the car was intoxicating during the drive home.

Both chefs recommend toasting a slice with butter for that crispy, fluffy experience. Whether you enjoy it with a meal at Le Hut or take some home, this bread is definitely worth a taste.

For anyone interested, you can find Evaristo’s 61 Hundred Bread at 728 N. Poinsettia St., Santa Ana. Also, don’t miss Le Hut Dinette at 730 Poinsettia St. N Unit A.



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