Courtesy of the Berkeley Hotel Bakery Four currently offers only one kind of sourdough bread, plus croissants, pain au chocolat, morning buns, cardamom buns and cruffins (a croissant-muffin hybrid filled with pastry cream). Bergin uses stoneground wheat grown on small farms, creating baked goods with rich flavor and plenty of nutrition. The baker says he'll be able to increase production to about 100 loaves a day, and in a bigger variety, and will be able to double his pastry production. With more baking, sandwich making and coffee service, the bakery will also be hiring more employees, up from just Bergin, his assistant baker and his wife, Alex Urdanick.