L.A.’s sushi is arguably as good as the sushi in Japan, but that’s not the case with other foods of distant origin…
The shop’s expansion allowed for the addition of more baked goods to Joan’s tony larder. As much as we admire, and consume…
Grab a round metal tray and a pair of tongs and start loading up: There are at least two dozen varieties of Mexican sweet bread, flaky pineapple and cherry turnovers, and oversize cookies, which go for about 75¢ apiece. They’re made just a few feet away in the kitchen, where you can see the bakers […]
The more than 100 styles of rustic breads at L.A.’s iconic bakery—shaped into rounds, baguettes, sandwich loaves, and rolls…
A snickerdoodle’s success depends less on what’s inside than what’s on top
At the most Italian-influenced of the restaurants she shares with husband Josh Loeb, Zoe Nathan tops artisan bread-like pizzas with pork-belly sausage or an abundance of wild mushrooms. Honey-date butter drips off chunks of vanilla-painted butternut squash.
The grandmotherly charm of Mishi’s Strudel Bakery and Café in San Pedro draws you in, but the polished eastern European cooking and the Hungarian-style pastries make this more than an old-world novelty.
Jamie Cantor started her L.A. baking company after working for two years at the French Laundry in Napa. Her new retail space opens this month…
Guava has yet to make inroads in American cuisine (although the trees grow well in L.A.), but its jam is elemental in Latin American pastries…