French-inspired bakery to open in Los Osos

Mark Stambler, left, and Marcus Marren prepare for last month’s open house at Pagnol at Third Street Bakery in Los Osos.
Mark Stambler, left, and Marcus Marren prepare for last month’s open house at Pagnol at Third Street Bakery in Los Osos.

Baywood Park will soon be getting more international flavor when a small, French-inspired bakery — Pagnol at Third Street Bakery — opens in mid-August.

The 465-square-foot bakery will open in the space of former Third Street Bakery at 1229 Third St. in Los Osos.

Owner Mark Stambler said he plans to sell breads, pastries, cookies, tarts, coffee and pissaladiere, a French take on pizza, among other items. He intends to use many locally sourced products at the new shop, including local grain.

Stambler uses organic whole grain and wild yeast in his products, and his bread-making process takes about 36 hours spread over three days to develop the flavors.

He said he’s noticed that people who are gluten-intolerant often don’t have problems eating his bread, which he attributes to the slow action of the wild yeast, the whole grains and a long fermentation period that causes certain amino acids within the gluten to begin breaking down.

Stambler was recently named one of the top 10 bread bakers in North America by Dessert Professional magazine. He was a prominent figure in passing the California Homemade Food Act, which allows the sale of certain foods prepared in home kitchens.

Stambler said he stumbled across Baywood Park nearly five years ago when he was exploring the Central Coast with his wife and thought, “This is what I would like the next chapter of my life to be.”

Stambler’s baking business, Pagnol Boulanger, began in his Los Angeles home. For the time being, he will continue to live there and run that operation, but he hopes to eventually move to the area with the local shop as his sole location.

In the meantime, Marcus Marren will be the general manager for the Baywood Park location and live in the apartment above the bakery. The store will also staff a part-time employee, Stambler said.

The bakery will likely be open Thursday through Monday. Hours are undecided and will likely be dependent on customers. Stambler said he anticipates selling his products at farmers markets as well as wholesale.

Changes were made to give the shop more of a “country bakery appearance”: The space was painted, and a new counter and new flooring were put in, among other changes. There will also be an outdoor-seating area.

Stambler declined to disclose financial information. He said he earns much of his income working as a consultant to nonprofit organizations and is investing income from that job into the local bakery.

About $1,500 was raised for the Food Bank Coalition of San Luis Obispo County at Pagnol at Third Street Bakery’s open house in July. Loaves of bread were available for a $10 donation to the food bank, and hundreds of people showed up to welcome the new shop.

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