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Milk

EatLA-1086

WHY The grasshopper ice cream sandwich, banana-peanut malt, creative cakes like Blue Velvet, and handmade shave ice (try the dulce de leche). Oh, and the vanilla-bean ice cream bar dipped in superb dark chocolate. WHAT This charming, airy sweets spot is beloved by the neighborhood for its good ice cream and desserts, its sidewalk tables, [...]

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Proof Bakery

EatLA-1801

WHY Sophisticated pastries, excellent coffee and fresh bread in a fast-transforming neighborhood. WHAT Though owner Na Young Ma is a Glendale native, Proof has a Parisian look, with marble-topped tables and chocolate-colored walls. Pastries strike the right balance between rustic and refined and rank with some of the best in the area. All things meringue [...]

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‘lette Macaron

EatLA-1528

WHY Parisian-style macarons, displayed like objets d’art, in the shop formerly known as Paulette (they dropped the ‘Pau’ after a trademark tussle). WHAT French macarons are not the dumpling-style macaroons (normally made of coconut) that we see in the U.S. These are light, tender-crisp sandwich-style cookies that look rather like colorful, miniature hamburgers, except the [...]

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Valerie Confections

EatLA-1660

WHY Four words: Blum’s Coffee Crunch Cake. WHAT Luxurious truffles, chocolate-dipped toffee squares, square, tiered wedding cakes clad in candied rose petals, exquisite petits fours and house-made preserves are artfully arranged in the front of this commercial-kitchen space, which offers, in the See’s tradition, a silver sample tray to welcome visitors. For many Angelenos, the [...]

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N’Ice Cream

EatLA-1297

WHY Excellent gelati and sorbets, made fresh daily by a Danish couple. WHAT The Nielsens use organic milk and fresh fruit in their melty, sticky ice creams, which are creative without being twee and richly flavorful without being too sugary. Try the sour cherry or mint chocolate chip gelato or the fruit punch. Good lattes [...]

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Patisserie Chantilly

EatLA-1371

WHY Flawless French pastries with Japanese flair. WHAT Keiko Nojima’s creations are as cross-cultural as they are classic: delicate and refined pastries that seamlessly balance tradition and intercontinental innovation. Take the mactha roll, for example, alternating layers of green tea chiffon cake and chestnut cream topped with sweet azuki beans. Or the fabulous cream puffs [...]

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Tropicana Bakery

WHY Sweet Cuban classics and worthy sandwiches and entrées. WHAT Like Porto’s, Tropicana blurs the line between bakery and restaurant. It has lots of great pastries—rum-soaked raspberry tarts, éclairs sweetened with dulce de leche, empanada-like pastelitos stuffed with the likes of cheese and guava—all of which go down even easier with a sip of Cuban [...]

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Polkatots

EatLA-1447

WHY Dulce de leche cupcakes, either regular size or mini. WHAT This spot hidden in a low-end strip mall on an unfashionable stretch of Lake Avenue rocketed to fame when its dulce de leche cupcake won the 2009 L.A. Cupcake Challenge. It deserved the win; we’re not even cupcake fans and yet we cannot resist [...]

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Coolhaus

EatLA-1886

WHY To enjoy an architectural ice cream sandwich without having to chase a truck around town. WHAT After a couple of years of success with its modern-day ice cream truck, this vendor of insanely thick ice cream sandwiches named (and designed) in honor of Frank Gehry, Richard Meier and other architects now has its own [...]

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3 Square Café & Bakery

EatLA-1179

WHY Can you say pretzel bread? WHAT Hans Röšckenwagner’s sunny, modern café is also a fine takeaway bakery, known for its meaty, delicious pretzel bread, as well as its pretzels, cinnamon rolls, ginger scones, cookies and rye bread. It’s not cheap, but the goods are very good. WHO Venice hipster foodies who stop by Jin [...]

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