Results tagged “bakery”

Thanks to a tip from reader Carter, LAist has learned that the highly anticipated eatery (sans bakery) from Thomas Keller just received its liquor license, as seen on the website for the Alcoholic Beverage Control here. In related news, Alex Weil, the former sommelier at Pizzeria Mozza, is poised to take over the wine program at Bouchon Beverly Hills. The restaurant itself appears to be on track to open in mid-November, and signage is already up.

It's been almost a year since the popular alternative cupcakery opened its doors on West 3rd Street, TastingTableLA reminds us in an e-mail. Back then, LAist Contributor Caroline on Crack was happy with the bakery for three reasons: "1) they are available in teeny tiny cupcake-size bundts rather than not-so-cute bundt cake slices, 2) they aren't uber sweet, making them a perfect coffee complement and 3) the small bundts are pleasantly cheaper than most cupcakes out there." Come November, baker Chrysta Wilson will release a Kiss My Bundt cookbook featuring 50 flavors she has developed (chocolate-bacon, anyone?). TastingTable has an exclusive recipe if you're ready start baking--try out the Tequila-Lime Pound Cake With Vanilla Glaze (.pdf). If you're the more hands-on type, Wilson offers classes, too.

These days we're all a-Twitter about food on wheels. From comforting classics like ice cream novelties to tacos with an Korean twist, we seem to love the idea of finding food on our own two feet and the vendors' four wheels. But before Los Angeles was a tangle of freeways and cars getting food items from a truck was actually a way of life. While some of us may still live in neighborhoods frequented by produce and grocery trucks issuing familiar beckoning musical calls, beeps, and horn toots, once upon a time in L.A. our city's bread and other baked treats could be found driving around SoCal 'hoods in the form of the Helms Bakery Coaches.

Growing up on the East Coast I recognized early in life that doughnut culture orbited around the sugary planet called “Dunkin Donuts.” Some of my earliest memories were commercials featuring a gentlemen (who resembled both Super Mario and Hitler) who would exclaim softly through a grin, “it’s time to make the donuts.” Los Angeles didn't seem to have an equivalent character, nor a universally agreed upon doughnut hub. I observed the undiscerning masses finding satisfaction in the city's numerous, tiny independent doughnut shops (whose wares looked to all have rolled off the same assembly line in Palmdale.) But it didn’t take long to figure out that the most prominent doughnut in LA was three stories tall and stale as hell (see picture above.)

They just won't go away. Not even eclipse-able by Frozen Yogurt, the ubiquitous cupcake has held Los Angeles in its sugary, frosted, portable grip for the past few years, and doesn't seem to be letting go. In today's LA Times, food writer Mary MacVean looks into the cupcake phenomenon and tries to unravel its sweet mystery. Why do we still adore cupcakes?

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The Official Recession has been upon us for thirteen official months. It’s still not a reason we can’t enjoy life on the cheap. This is LA -- we’ve got options! We last feasted on Thai Town for just a few bucks, and stopped to smell the daisies for even less.

The front doorway of a restaurant and cafe in Valley Village caught fire this afternoon, but was quickly knocked down by the LA Fire Department in eight minutes after the first 911 call. Cafe Eilat, a kosher gourmet coffee shop and full bakery with sit down service, was already closed today in observance of the Sabbath.

LAX may not be the most exciting airport by any means, but small steps help. Tomorrow is the ribbon cutting for two locally based companies, Baja Fresh and La Brea Bakery, in Terminal 7 where an express version of Wolfgang Puck's has already been located for years. La Brea has been at the airport for a couple months now, offering a limited menu of sandwiches, paninis, salads, soups and homeade pastries.

Is it lunchtime yet? We'll give you a moment to check a clock. You back? Okay, now let's talk turkey. Like, this turkey sandwich lunch snapped by LAist Featured Photos contributor kristi.nicole. Like for many of you, lunch is often born of convenience--whatever time you get and whatever place is handy. And although our photog doesn't say much about her turkey sandwich, she does have some thoughts on where it came from:

I don't frequent chains too often, but I am fortunate enough to work around the corner from a Champagne Bakery. Their curry chicken salad sandwich (served on a croissant) is yummy! They also have a pretty good selection of salads (the chopped salad being my favorite) and quiches as well.

Continue reading "Eye Nosh: Gobble, Gobble, Gobble"

Like many of us hungry Valleyites, our first review of Krust left me disappointed. In a part of town that sorely lacks delicious mealtime options, it could have been the perfect fit. As an unofficial red-velvet-cupcake-tester, I knew I'd probably have to make the trip, but ...

"If we sell it, we made it!" proclaims Doughboy's, a bakery and restaurant in Hollywood and near Fairfax Village. Above, LAist Featured Photos contributor hinducow tempts us with this beautiful looking breakfast treat. the "Hot Creamy Polenta" ($6.50) comes with mission figs, dates, toasted pine nuts and honey.

The first annual Cupcake Challenge on May 18th will put the lip-smacking in a foodie smackdown. In this event sponsored by CozmoDeck, Fiji Water, and K and L Wine Merchants, 13 of the best local cupcake bakeries--cupcakeries, if you will--are putting on their oven mitts and throwing down the best they have to offer in the hopes of determining whose cupcake is the tops in town.

     

This post was written by Lindsay William-Ross and Elise Thompson.

Here's what you know about Toast whether you've been there or not: it can get insane. Insane. The late breakfast/long lunch crowd swells in proportions that are greater than the restaruant's ability to contain them. If you've never eaten at Toast but have driven by at, well, most hours of the day, you know what we mean. Nuts.The photo at the top of Toast's website perfectly captures the madness, with people crowded inside, people crowded outside, and a line of hungry people that give you the "come on, eat fast, I'm hungry too" eyes.

I fell in love with Porto's Bakery long before I ever actually visited one of their Glendale or Burbank bakeries -- they've always been our go-to place for catered meals at work. It only took one bite of one of their famous potato balls to convince me that this was a place I HAD to visit.

My roommate wanted something sweet to eat. I suggested Natas Pastries next to Casa Vega on Ventura Blvd. Later that day he told me that was the best éclair he had in his life. "Wow," he said, "where did this place come from?" Nearly four years ago, Fatima Marques, a native of Lisbon, Portugal, searched Los Angeles for pasteis de nata, the most famous of Portuguese pastries. She discovered a void in the city’s...

We'd meant to give you a weekly offering of storefront art, but it's been a tough couple of weeks for us. First, we noticed that the bakery on Glendale Blvd. -- who had already painted over their wonderful rendition of the Cream of Wheat man with a plain white wall, only to replace it with a more freeform, swarthy, eerie version even better than the original -- had once again painted over their wonderful...