You ever walk into a place and just know? That smell. Not just a generic "coffee shop" scent, but the heavy, yeasty, overwhelming aroma of actual dough hitting a hot oven. That’s the vibe at Grounds Bakery & Cafe in Long Beach. It’s been sitting on East 7th Street for over 30 years now, which in "California restaurant years" is basically an eternity. Honestly, most places don’t survive five years, let alone three decades. But Grounds is different because they haven't tried to become a hyper-minimalist, $9-latte-only aesthetic trap. It’s a real-deal bakery.
People usually find it because they’re hunting for a decent bagel in Southern California, which, let’s be real, is a struggle. Most West Coast bagels are just round bread with a hole in the middle. They lack the chew. They lack the soul. Grounds Bakery & Cafe does it right by keeping the tradition of the boil-and-bake method, which is the only way to get that shiny, slightly crisp exterior and the dense, tug-of-war interior. It’s not a secret anymore, but it still feels like one when you’re standing in line on a Tuesday morning.
The Bagel Reality at Grounds Bakery & Cafe
If you're going there for the first time, you have to understand the dynamic. It’s a neighborhood hub. You’ll see CSULB students rubbing elbows with local contractors and families who have been coming here since the 90s. The menu is massive. It’s actually kinda intimidating if you don't have a plan.
They have over 20 types of bagels. We aren't just talking plain and sesame. They do jalapeño, blueberry, sundried tomato, and even a "pumpernickel" that actually tastes like pumpernickel. But the real heavy hitter—the one that people post about constantly—is the Pizza Bagel.
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Wait.
Before you roll your eyes thinking about the frozen ones from your childhood, stop. This is a different beast. They use their fresh-made bagels, pile on the cheese and toppings, and toast it until the edges of the pepperoni get that little curl. It’s greasy, it’s salty, and it’s perfect. It’s the kind of food that cures a hangover or a bad mood instantly.
Why the "Mudd Pie" is a Local Legend
You can't talk about Grounds without talking about the Mudd Pie. No, not the ice cream cake. This is their signature dessert—a massive, dense, chocolatey mountain that defies physics. It’s basically a brownie-cookie hybrid on steroids.
There’s a specific texture here. It’s moist but crumbly. It’s sweet but has that dark cocoa depth that keeps it from being cloying. If you buy one, you aren't eating it in one sitting. It’s a multi-day commitment. Or a "share with three friends" situation. Most people grab a couple to go because they travel surprisingly well, making them the ultimate "I'm sorry I'm late" peace offering for the office.
More Than Just a Morning Stop
While the breakfast rush is the main event, the lunch crowd at Grounds Bakery & Cafe is surprisingly loyal. They do sandwiches on their own fresh-baked breads—sourdough, squaw, whole wheat. The "California" influence is heavy here, lots of sprouts, avocado, and thick-cut turkey.
The "Turkey Special" is a staple. It’s simple. But when the bread was literally a pile of flour a few hours ago, simple is better. You don't need a bunch of fancy aiolis or truffle oils to mask the ingredients.
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One thing that surprises people is the catering side of the business. Because they have the infrastructure of a full bakery, they handle massive orders for local businesses and events. It’s a huge part of why they’ve stayed in business so long. They aren't just relying on foot traffic; they are woven into the literal fabric of the Long Beach economy.
The Atmosphere Is... Actually Real
We live in an era of "Instagrammable" cafes. You know the ones. White marble tables, neon signs that say "But First, Coffee," and zero soul. Grounds is the opposite. It’s cozy. It’s a bit cluttered. It feels like your aunt’s kitchen if your aunt happened to be a master baker.
The staff doesn't wear matching corporate uniforms with headsets. They’re usually moving fast, tossing bagels, and shouting out orders. It’s loud. It’s busy. It’s exactly what a community bakery should be. You’ll see a wall of awards and local news clippings that date back years. It’s a timeline of a business that survived the 2008 recession, the pandemic, and the rise of corporate coffee giants.
Navigating the Menu Like a Pro
If you want to do it right, don't just walk in and order a "coffee." Their coffee is good, but you’re there for the baked goods. Here’s a loose strategy:
- The Early Bird: Get there before 9:00 AM if you want the full selection of bagels. By noon, the popular ones like Everything or Jalapeño Cheddar start to disappear.
- The Custom Cream Cheese: They don't just do "plain." Their veggie cream cheese is packed with actual crunchy vegetables, not just green flecks.
- The Day-Old Bagels: Check for the discounted bags of yesterday's bagels. They are still better than 90% of what you’ll find in a grocery store and they toast up perfectly.
- The Sandwich Hack: You can get any lunch sandwich on a bagel. Try the tuna melt on an onion bagel. It sounds aggressive. It is. It’s also delicious.
The pricing is also incredibly fair. In a city where a sandwich can easily run you $18, Grounds keeps things accessible. You can get a solid meal and a drink without feeling like you need a personal loan.
The Long Beach Connection
Community matters. In Long Beach, people are fiercely protective of their local spots. Grounds Bakery & Cafe has stayed relevant because they haven't sold out. They haven't tried to open 50 locations and compromise on the dough quality. They stayed on 7th Street.
They support local schools. They know their regulars' names. It’s that "Third Place" philosophy—not home, not work, but the place in between where you feel like you belong.
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Is it the fanciest place in the world? No. Will you find a deconstructed avocado toast with edible flowers? Probably not. But you will find a sourdough loaf that makes the best toast of your life. You’ll find people who actually care about the science of fermentation and the art of a good crust.
Actionable Steps for Your Visit
If you’re planning to head over to Grounds Bakery & Cafe, keep these three things in mind to make the most of it:
- Bring a Bag: You’re going to want to take a dozen bagels home. They freeze incredibly well. Just slice them before you freeze them so you can pop them straight into the toaster.
- Check the Specials: They often have seasonal muffins or cookies that aren't on the permanent board. The pumpkin bread in the fall is non-negotiable.
- Parking Tip: The lot can be tight during peak hours. If it’s full, don't stress; there is usually street parking nearby, just keep an eye on the signs because Long Beach parking enforcement is legendary.
Go for the bagels, stay for the Mudd Pie, and appreciate the fact that places like this still exist in a world of corporate chains. It’s a slice of Long Beach history that you can actually eat.