"I’m totally into the small pastry cabinet at Lodge Bread Co. in Culver City,” says contributing writer LISA
ALEXANDER (Wild Bread, p. 27; Bake Your Own, p. 34). "The cookies are amazing! The miso chocolate chip is crisp and chocolate-y, and look no further for the perfect oatmeal cookie, this one with candied ginger and poppyseeds.”
CIVITELLO (The Food Historian, p. 48).
"The classic vegan cinnamon bun from Cinnaholic in Echo Park,” says contributing illustrator JEREMY
"I have to say the strawberry pop tart at Joan’s on Third is the ultimate,” says contributing writer RYAN
to choose from, but I’m definitely a sucker for the original. Vegan or not, I can’t imagine even the most discerning cinnamon bun connoisseur would rebuff this beauty!”
"It is basically childhood nostalgia wrapped up in flaky, buttery pastry. I’m so disappointed when they run out! Definitely get there early and grab one with your morning coffee!”
DELLAROSA (Mastering Bread at Home, p. 35). “They have a lot
Photo ©istockphoto/Mizina
"It’s always summer in France when I bite into a croissant—classic, blood orange, chocolate, or a sandwich— or their brioche or anything else at Breadologie Bakery in Granada Hills," says contributing writer LINDA
CAVEYWOOLPERT (Sip on This, p. 38; Behind the Brew, p. 50).
"My favorite baked in indulgence in LA is a toss up between Cofax’s blood orange donut and Proof Bakery’s vegan banana bread,” says contributing photographer ALAN
GASTELUM (Wild Bread, p. 27). “By far, it’s the best donut and totally
worth my thirty-minute drive over to Fairfax. The banana bread is more of a weekly indulgence. Only downside to both, is that they are seasonal and not available year-round.”
"I’m on a never-ending search for the perfect black-and-white cookie," says editor-in-chief and contributing writer SHAUNA BURKE (Mastering
Bread at Home, p. 35; Glorious Grains, p. 41). "My current go-to is the
black-and-white from Wexler’s Deli. It’s smaller than many others, which means I won’t be bouncing off the walls all day, and the white side has little specks of what seems to be real vanilla—imagine that!"