WHY Fluffy, ethereal tres leches cakes. WHAT An excellent Mexican and pan-Latin operation that bakes soft bolillos, pretty fruit tarts, tortillas and delicious cakes, most notably the tres leches cakes. Next door is a worthwhile café offering dishes from all the Central American countries. It also has a small shop in the Grand Central Market [...]
October 28, 2011 | Posted in
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WHY The dark chocolate Caramellow (with marshmallow and caramel) and the milk chocolate—coconut Snocap will have you bursting into songs from The Sound of Music. WHAT Beverly Hills’s premier chocolatier since the 1940s is as good as ever, especially the chocolate-covered marshmallows, which the original owner invented and which remain big sellers today. The truffles [...]
October 28, 2011 | Posted in
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WHY The historic and utterly addictive tea cakes, glazed square mini-cakes (blueberry, buttermilk or cranberry) that are wonderful for breakfast or a midnight snack. WHAT Founded as a pie bakery by Victor and Eva Martino in 1926, Martino’s switched to making wholesale doughnuts during WWII until it came up with the ‘tea cake,’ a cupcake [...]
October 28, 2011 | Posted in
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WHY Small-batch ice creams with a 16% butterfat content and incredibly good flavors, especially Really Dark Chocolate, lemon custard and, at Christmastime, peppermint. WHAT Robert Small, aka Dr. Bob, is a professor at Cal Poly Pomona who turned his love of ice cream into a booming business. You can stop by the plant on the [...]
October 28, 2011 | Posted in
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WHY For some of our very favorite breads in town—yes, some of them are better than La Brea’s. They manage to be light and yet somehow substantial, crusty enough but not dry. The rosemary focaccia and sea salt rolls are fabulous. WHAT Suzanne Dunaway went big-time when she sold her bread bakery to Mrs. Beasley’s, [...]
October 28, 2011 | Posted in
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WHY For jewel-like (and jewel-priced) Swiss-style chocolates of good flavor and great beauty. WHAT Owner Diane Krn takes credit for inventing the chocolate-dipped strawberry back when she ran Krn Chocolatier in New York in the ’70s; now she’s returned from retirement to run this swank little Beverly Hills shop. If you take out a second [...]
October 28, 2011 | Posted in
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WHY The usual faddish cupcakes (red velvet, dark chocolate, vanilla bean) and beautiful whole cakes to order in advance—for true comfort, get the Mom’s Birthday Cake, a yellow cake with milk-chocolate frosting that will leapfrog you back to the ’50s. WHAT A small and stylish bake shop specializing in cupcakes to go (large or mini), [...]
October 28, 2011 | Posted in
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WHY Chocolates and truffles made in Silver Lake with skill and taste. If you’re adventurous, try the Aztec (with apricot and three chiles, including habañero) or Kalamata olive; if you’re a classicist, have the straightforward truffle or the dark chocolate ganache with coffee bits. WHAT Master chocolatier Whajung Park and her husband, Christian Alexandre, turn [...]
October 28, 2011 | Posted in
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WHY Very good brioche, proper French croissants, mini baguettes and, for lunch, baguette sandwiches made to order. Excellent lattes, too. WHAT This family-friendly bakery is a community center in this upscale community, a place to meet for coffee, grab a sandwich for lunch, order a birthday cake or take the kids after school for a [...]
October 28, 2011 | Posted in
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WHY Wonderful fresh filled pastas (in five-pound bags), Italian country breads (ciabatta, focaccia, noci, panini rolls), tiramisu and special-occasion cakes. WHAT Celestino Drago, one of L.A.’s star Italian chef/restaurateurs, runs this bakery to supply his own places and other Italian eateries; retail customers can shop here during the week. It’s best to call a day [...]
October 28, 2011 | Posted in
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