If you've never tried making croissants at home, maybe you should, just once. The operation of making laminated dough (dough and butter layered, rolled out and layered some more, and some more) is at once both very simple and maddeningly complex, like building a tiny house, or a few dozen of them, t ... More >>
Village Bakery and Cafe in Atwater Village is preparing its scariest (well, cute-scary) lineup ever of confections and pastries for their now annual homage to All Hallows Eve: 13 Days of Halloween. Starting tomorrow, Oct. 19, the bakery will unveil a different Halloween-themed treat each day.
A. ScattergoodBread At Milo & OliveSan Francisco sourdough? You may have noticed beneath that smoky (wood-burning oven?) haze, L.A. has a new whole grain baguette, flaky croissant (even at LAX) and yes, crusty sourdough advantage. Here are our picks for the 10 Best Bakeries in L.A.. It's the ... More >>
L. BallaStollen from Rockenwagner Bakery Johnny Carson used to joke there was only one of these in the world, and it was passed from family to family. Others see how far they can fling it every Christmas day. Fruitcake has long been the red-headed stepchild of holiday confections. But it does ... More >>
Richard WilliamsAt the Village Bakery in Atwater this weekend, owner and baker Barbara Monderine was busy making a beehive-shaped cake with honey from bees raised by her friends Amy Seidenwurm & Russell Bates. (The LA Times ran a piece back in March on local beekeepers, including the Silverla ... More >>