Canelé serves fat wedges of french bread topped with mascarpone and stewed prunes. The rich crust gives way to a custardy, vanilla-scented interior. » 3219 Glendale Blvd., Atwater Village, canele-la.com.
Thin brioche slices are battered and pan fried in a combination of oil and butter. It’s Square One’s topping combos, though—caramelized peach-pecan, kumquat jam, and cream—that draw lines around the block. » 4854 Fountain Ave., East Hollywood, squareonedining.com.
A swirl of cinnamon sugar runs through the brioche slabs at Nickel Diner. After a quick sauté in butter, they’re cut on the bias and stacked. Maple syrup and orange juice are perfect foils. » 524 S. Main St., downtown, nickeldiner.com.
One and Only
Filled with house-made ricotta and topped with a seasonal fruit compote, the two creamy slices at M.B. Post sing. With fall comes a poached pear-and-chestnut honey riff. » 1142 Manhattan Ave., Manhattan Beach, eatmbpost.com.