Iliana Berkowitz, owner of As Kneaded Bakery, discussed the anticipated impact tariffs will have on costs for her customers.

San Leandro's As Kneaded Bakery faces pressure from Trump's new tariffs on imported goods. Owner Iliana Berkowitz relies on Canadian maple syrup and Mexican produce, expressing concern about price increases while still recovering from COVID-19's impact. She worries about passing costs to customers amid the Bay Area's already high cost of living.

Cited by Eater as "arguably the most serious bread bakery in the East Bay," Berkowitz's As Kneaded emphasizes "Craft. Crust. Culture." The bakery distinguishes itself through hand-crafted techniques and pre-fermentation methods like poolish. Beyond bread, As Kneaded quietly serves hundreds through food pantries and participates in food rescue programs like Too Good to Go.

Featured among America's 100 best bakeries, San Leandro's As Kneaded Bakery earned recognition for reminding the Bay Area "there's always room for one more pro" despite market saturation. Food writer David Landsel highlights Iliana Berkowitz's "perfectly formed, generously shellacked challah" and describes her classic baguette as "a work of everyday beauty."

Featured in a San Leandro day trip guide, As Kneaded Bakery is highlighted as one of the East Bay's "hottest artisan bread spots." Baker-owner Iliana Berkowitz's take-away shop offers sourdough loaves, French baguettes, and challah sold throughout the Bay Area. The guide especially recommends bakery-exclusive treats like sticky buns and the signature honey rye porridge loaf.

San Leandro's As Kneaded Bakery, run by Iliana Berkowitz, has quadrupled wholesale accounts in one year with stellar challah, bialys, baguettes, and custardy porridge loaves. The bakery represents a wave of nostalgia-driven Jewish bakeries emerging in the Bay Area, though Berkowitz's offerings extend beyond Jewish specialties to attract a wider audience.

Food writer Carolyn Jung highlights Berkowitz's journey from anthropology graduate to baker, opening her San Leandro shop after successful pop-ups. The bakery supplies restaurants like Flea St. Cafe and sells through stores including Berkeley Bowl. Jung praises the honey rye porridge loaf's "custard-like crumb" and notes the rare-in-Bay-Area bialy offerings.

Featured among the West's best bakeries, San Leandro's As Kneaded Bakery is praised for naturally leavened sourdough, French baguettes, and challah. Owner Iliana Berkowitz has built a loyal following particularly for her bostock—thick-cut challah topped with seasonal jam, house-made almond frangipane, and sliced almonds, making it a destination beyond the neighborhood.

San Leandro's As Kneaded Bakery opened in November, transforming from pop-up to brick-and-mortar in just two years. Owner Iliana Imberman Berkowitz creates artisanal breads with "crackling crusts," including challah, porridge bread, and miche. Her mission: delivering "wholesome breads of unparalleled taste, texture, and substance" while aspiring to expand throughout the Bay Area.