We had the good fortune of connecting with Alessandro Jang and we’ve shared our conversation below.

Hi Alessandro, what was your thought process behind starting your own business?
I’ve always wanted to start my own business. I don’t know if it’s because my dad has had his own successful and unsuccessful businesses but nevertheless I’ve always grown up having an innate feeling to embark on something I can call my own. Not to say that working for other people is a bad thing, I truly admire all people that are committed to do the very best they can at whatever job is in front of them. But for me, I need to build something, something that supports others elevate, after all it ain’t no fun if the homies can’t get none.

What should our readers know about your business?

My passion for food sprouted from a rehab center’s kitchen in the heart of Los Angeles.

After a decade of battling drug addiction, I found recovery by serving my community through food.

I dedicated myself to the ins and outs of baking real bread at the highest caliber, learning from the most badass bakers in LA.

In the pandemic, I began baking sourdough bread to comfort friends and family. What was a simple act of love soon turned into a vision. The mission of Out of Thin Air is to provide income and stability to our community through the slinging of wholesome, low-and-slow fermented sourdough bread. We take just a handful of organic ingredients and turn them into delicious crisp breads that can feed many.

In 2021, I spent every dollar I had saved to get a cottage license and start a little micro bakery from our apartment in Echo Park. I was terrified of the uncertainties ahead but I also felt that 30 was a good age to fail if I must. That being said, our first pop up was a complete failure. Our home fridge could not generate enough cold air to retard 50 loaves of bread and just like that I woke up to dough oozing out of all the baskets and bins. There was no way I could save the dough, I had to refund all the pre-orders. As I laid down on our floor defeated, I asked myself what the fuck are you doing? Who do you think you are?

As I shared about my defeat to my wife and family, they felt sorry for me and put together some money to buy me a commercial fridge. I got together some homies from my old rehab center and they helped me bring this giant used 20 year old true fridge up the stairs into our apartment. I was ready to try again. The following weekend I was able to redeem myself. I got to fulfill the pre-orders from friends that refused to accept refunds, and met new customers who are still returning for bread today. But still I went home thinking that this is not it, the bread has to get better.

This little fiasco in a nutshell is the archetype of how I elevate and learn. I try my best, life tells me I suck, I whine to friends and loved ones, they help and support me, I try my best again, life tells me you pass for now, but try again. I’ve learned that there are great tools to prevent problems before they arise like constantly seeking help from mentors and asking questions, but at the end of the day, hard times are coming and I have to stay ready to problem solve.

Our bread isn’t always perfect, but we’re always striving to become better.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I would take them to chinatown visit little shops in the mandarin plaza, stop by prd and paperplantco. I would take them to braindead studio on fairfax.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Jimmy Lee of Houseroots Coffee, Andy Kadin of Bub and Grandmas, Gio L. my sponsor.

Website: outofthinairbread.com

Instagram: outofthinair.la

Image Credits
Daniel Nguyen

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