bern

This Month’s Mercado at Omo ↓ Tooth Gems & Press ons by @junkjems Pastries by @bernbybern Apparel by Mates Matcha by @matchaflowbar Homewares by @honeysuckle_home Fudge by @whatthefudgeie Tintype by @aaarmbruster Vintage Clothing by @ep__archive @tiemporunclub Runs at 9:30. Mimosas • Micheladas • NA Options at the Bar 𝗗𝗔𝗧𝗘 • Sunday, May 17 𝗧𝗜𝗠𝗘 • 9AM—2PM All Ages Welcome — #omomercado A Neighborhood Natural Wine Bar + Market

our tocino egg and cheese from breakfast with bern (how we debuted our pan de sal!) was dedicated to my mama. during our summers in the philippines, she always had the same morning routine — make her bed, take a shower, do her make up and hair, and finally make breakfast for the family. on special days, she’d make us her tocino — my absolute favorite. and at every meal, she’d sit at the end of the table and take a moment to watch the rest of us eat before ever feeding herself. she would look so content seeing everyone together and enjoying themselves. she is the best cook i’ve ever known. she taught me how much love can truly be expressed through food, and the value in devoting selflessness to the people around you. happy mother’s day mama jerry, grandma margie, mama je, momma, and mama nini ♥️

friday i’m in loaf …okay we’ll stop now —bern

happy easter ♥️ can you find all the hearts? today marks our last day of free delivery [kind of]. we will be limiting it to the inland empire to continue offering free delivery, while better supporting our immediate community. you can also catch us at our upcoming in-person events if you missed this delivery window! it’s been a blessing being of service to the socal area these past 2 weeks. you guys definitely showed [bread batch one] a lot of love. on to the next? ray

we asked steve what dish he would make for his parents with his childhood self now. he almost immediately knew the answer. he spoke about the bologna sandwiches his dad used to make on white bread, always making sure to add a mustard smiley face. he chose to recreate it — a vegan version, using our milk bread. his dad made that smiley face every single time, even though it disappeared the moment the sandwich closed. and that’s the secret to great food — the care we put behind it. not because we want it to be noticed, but because we want people to feel it.

[small kine love] by raynalyn this dish is dedicated to her life’s past, present, and future moments — all showing her “love that wasn’t big, loud, or flashy. just always there. small, real, and enough♥️” read more about raynalyn’s story and her [pan de sal] recipe in our online book 🖇️ in bio ~ beni

we’re officially open for business. thank you for starting this chapter with us ♥️ bread batch one now available for pre-order with free delivery in the socal area from 3/22 to 4/5 please consider our [buy for your neighbor] option where your order is donated directly to our community 🖇️ in bio love, ela

[milk bread] for bread batch one i love this bread, but i won’t lie — developing this recipe was a bit of a pain. i really wanted it to be vegan and seed oil free, which made it quite challenging. plus i only started using a mixer recently, so for a long time i was kneading this dough by hand. i first wanted to learn milk bread (shokupan!) because i found it interesting how it wasn’t a traditional food in japan despite being so loved there now. i also loved the idea of its separate pieces forming a whole loaf. in the end, it was worth it. the slower process truly helped me understand and appreciate bread a whole lot more. it pushed me to learn techniques i probably wouldn’t have picked up if i’d relied on a machine from the start. ♥️ nini

[pan de sal] for bread batch one pan de sal brings me back to some of my favorite childhood memories. visiting the philippines in the summer, there’d be a vendor every morning calling out to the neighborhood for fresh pan de sal. my grandma would always grab a batch and dip it into her coffees in the morning. my mom used to drive us an hour to carson just to get pan de sal from one specific place. we’d leave with a large paper bag full of them and often share them with unhoused people nearby. “you have to always give people drinks with their food. if not, they might choke,” my mom would always say after handing them water with the bread. it’s interesting thinking back on these small moments. i don’t think my grandma realized how impactful it was for me to watch her morning routine, and i can’t even remember the last time we made that drive to carson. being able to make pan de sal now and share it with others so they can create their own memories feels like time well spent. i’m excited for you all to experience it soon — march 22. ♥️ nini

officially one week since breakfast with bern — still reflecting on the privilege of bringing people together through our food and the work we do ♥️ ela

breakfast with bern — our official launch event ♥️ thank you to all of our friends and family for coming out to try our first bread batch featuring our pan de sal and vegan milk bread, which we will officially be selling to the community in march. food pictures coming soon! huge shoutout to our performers @raynalynaa and @carlitosaustin_ and our incredible team @withsight for guiding us the entire way and of course, all of our loved ones who came to help. this is just the beginning ♥️ - love, bern

welcome to bern ♥️