Newport Beach · Est. Craft
Sourdough that demands a second slice. Brews selected with the same stubborn attention we bring to our starter. No shortcuts, no compromises — just bread and beer done right, side by side.
Our Story
We opened Callahan's on 46th Street because Newport Beach deserved a place where a sourdough loaf isn't an aesthetic prop and a pint of local IPA isn't an afterthought.
Every batch starts with a 12-year-old sourdough starter we feed every morning like clockwork. We use stone-milled flour, sea salt from the Pacific coast, and enough time for the gluten to do its job. The result is a crumb structure that holds up to anything — especially the good butter we keep chilled nearby.
Our beer program is equally particular. We rotate 18 taps from Orange County and Southern California breweries, prioritizing small producers whose brewers would rather talk about their process than their profit margins. If we wouldn't drink it ourselves, it's not on our line.
The Craft
Every morning at 4:30 AM, our 12-year-old culture gets refreshed with stone-milled flour and filtered water. The rhythm matters more than the recipe.
Autolyse, then a long bulk fermentation. We fold the dough by hand three times over four hours, building structure without rushing the gluten.
Shaped loaves rest overnight in the fridge. Cold proofing develops flavor complexity that no shortcut can replicate — 24 hours minimum.
Into the deck oven at first light. Steam for crust, dry heat for crumb. Fresh bread hits the counter by 7 AM, same day as the taps are pulled.
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