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Breadbar – part of internationally lauded baker Eric Kayser’s expanding operation – has finally come to Los Angeles. Kayser’s timing is impeccable; there is truly no better way to celebrate the demise of Atkins than to indulge in the unbelievable baguettes, croissants, pastries and sandwiches. And although we like to champion locals, pastry prices at Breadbar are lower than Boule's precious goods.
Those lucky few who dine regularly at Spago and Bastide are already familiar with Breadbar’s merchandise (though they may not really know it), and now the plebs can get their daily bread at the brand new, still-in-the-progress Los Angeles outlet, which is located somewhat inconveniently across from Cedars. (Cheese Store of Beverly Hills also carries the baguettes; it's hardly of The People either.) Sorry to indulge in useless civic rivalry, but it makes reading about yet another wonderful food thing in Paris less painful knowing that we’re getting a version of it here.
(Note about the semi-opaque parking situation: on our quest this morning we wound up circling the block a couple times, so make sure to pull into the driveway behind Barefoot at Arnaz Drive, or the treacherously narrow driveway to the west of the slate gray colored Breadbar storefront.)
Too bad a super exciting new bakery has to be located on such an unpleasantly busy street that we generally avoid. Still, this factor won't deter us.
Breadbar
8718 W. Third Street, LA 90048
310.205.0124
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How does it compare to La Brea Bakery?
Mostly different in the contexts in which they came on the scene. When La Brea opened it was revelatory for non-hippy, crusty bread-deprived Angelenos. We'd joke the lines were like Communist USSR because you'd have to wait a long ass time to get the goods, without any guarantee of much remaining when you finally got to the front. By now we're used to having good bread in our midst. However, Breadbar feels somewhat more delicate and subtle with flavors and textures. And there are more non-sourdough items. Otherwise, remains to be seen as they add items to the menu and expand the offerings.
Breadbar also a booth at the farmer's market in the arts district--every saturday morning, on traction ave. east of alameda.
Breadbar also a booth at the farmer's market in the arts district downtown--every saturday morning, on traction ave. east of alameda.
'LA' baguette ranking:
1) Bread bar
Crust: crusty as it should be but not so hard to lose a tooth when you bite it. Crust color is irregular brown, following the shape of the baguette.
"Mie" (the soft part): soft, off-white
Flavor: nutty, soft
Shape: about 2 feet long, width of a regular-sized mouth (very important for eating on the way home)
Cooking: no burnt taste, not undercooked, just right.
2) Le Pain Quotidien
Crust: sometimes too soft, sometimes too much extra flour on the crust.
Mie: off-white,
Flavor: nutty, soft
Shape: a bit too fat
Cooking: often under-cooked, sometimes over-cooked
3) La Brea Bakery
Crust: too hard
Mie: too firm (slightly)
Flavor: too sour
Shape: too long (a bit)
Cooking: often over-cooked
Everytime I go to Paris, on Sunday I don't miss a chance to go stand in line, after church (located across the street), in front of the original Kayser Bakery, "rue Monge", and shop for wonderful breads, brioche, and Sunday pastries.