Nicole Rucker may be the biggest name in L.A. baked goods since Nancy Silverton switched her focus from bread to mozzarella. Early last year, local food media went nuts when the former Gjusta pastry chef announced that she would be opening her very own restaurant and bakery. The excitement may have been a little bit premature. Called Fiona, Rucker’s bakery was originally going to open in the old Tinga location on La Brea between First and Second streets, but that plan fell through. The latest news is that Fiona will be located at 339 N. Fairfax Avenue and, according to Rucker, fans can expect an opening “maybe September-ish.” If it takes longer, well, we’re willing to wait.
In the meantime, L.A. is in luck because Rucker’s edible works of art have become more and more available all over town. In addition to the daily assortment of doughnuts, cookies, and cinnamon rolls she bakes for Cofax on Fairfax, Rucker’s iconic chocolate chess pie is available (dine-in only) at Bludso’s Bar & Que, while other varieties of pie—Mexican lime, apple, lemon chess, and rhubarb—can be ordered to take out with 48-hours notice. Need a chocolate or vanilla birthday cake? How about a dozen honey sea salt or coconut horchata donuts? You can order right on Bludso’s website.
On weekends, the same assortment of goods she offers up at Cofax are available at Dinosaur Coffee in Silver Lake, but the real Saturday and Sunday magic happens in Grand Central Market. DTLA Cheese serves Rucker’s biscuits, either solo or as part of an ever-changing weekly sandwich special. In the past, they’ve offered a bacon, egg, guacamole, and cheese Rucker biscuit and a biscuit served with nothing more than a splash of gravy. There’s no doubt that during the summer months, fruit will factor into the equation, but this is DTLA Cheese, so try a heated Rucker biscuit with a side of spreadable Saint Angel Triple Cream and experience true bliss.
If you’re anxious that Fiona’s location isn’t convenient to where you live, don’t fret. In a recent email exchange, Nicole said once the bakery opens, she’ll still serve up her sweets and savories at every location she’s currently supplying.