Imagine if your favorite bakery — blissful croissants, perfectly made canelés, crusty boules, an egg-salad sandwich so exactly rendered that it would cause an Old Town riot if it were ever removed from the menu — reappeared, a few blocks down the street, with most of the menu reworked in whole-wheat flours instead of the more traditional white. An alternate-universe bakery, written in and kneaded with whole grains. Which is exactly what happened this spring in Pasadena, when Sumi Chang opened a second outpost of her 15-year-old Euro Pane. Chang meant to close the old bakery, but after regulars threatened a quiet revolution, she decided to keep them both. Now you can find rows of whole-wheat scones and strudels and batards displayed in a case next to a community table made from an 80-year-old pecan tree; another case filled with gluten-free macarons, in brightly colored pastels, made with almond flour; a counter displaying baskets of whole-wheat ficelle like Easter presents. Do not mistake this Euro Pane for a PSA bakery, a good-for-you version of an old favorite: It is instead an ongoing experiment in how much flavor whole grains can reveal, in a loaf of bread, a cinnamon roll. 300 E. Colorado Blvd., Pasadena. (626) 844-8804. —Amy Scattergood
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