Currently the best GF bakery in the US. Hands down.
As the wife of a pastry chef, I know $18 for a loaf of bread is insane. Even in LA… but the thing is, I’m not eating a loaf of bread regularly. I cut and freeze and use as needed. I feel shameful walking out with 6 items and $100 later but my husband has assured me I’m doing the right thing. It is simply because the quality far surpasses anything you can get anywhere else. Far superior to any crappy GF bread you find in the store… with variety!
Hands down, the focaccia is one of my favorite breads they make. Totally totally worth it (and yea, it freezes and reheats perfectly)!!! The challa might be the only thing I hope they improve in the future, but makes a decent French toast. The chestnut sourdough is my go to (and pastry chef husband approved! 🤣😂).
But let me be Frank… I’m here for the quiche bitches!!! Really really excellent crust.
Love the honey lavender individual cake. Love the donuts (maple was great; but borderlines really sweet). Eclairs are good, but mehhh… they get a bit soft. Tea cakes and muffins are moist and good. Croissants are dense- but tasty. Cookies are solid. Tartlets are good- but I’ve been burned twice by ones that weren’t filled properly and just had a thin layer of filling… but the sweet dough was great.
I am a HUGE fan of these guys. So much so that I bring a huge huge order back with me to Vegas every time I’m in LA, and in between when my friends visit, pick up and bring me some treats.
I will be a huge fan forever.
Take all my money. (But seriously, this place can get pricey quick, but it’s the best quality you’ll find in the country)
— Yes, the establishment is dedicated gluten-free
— Excellent