The beautiful gourmet bakery stands head and shoulders above your average L.A. panaderia.
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The flagship may be gone, but the capacity and capabilities have greatly expanded in the new space.
The fourth location of the premium panaderia is also selling savory sandwiches.
The budding business plans oall-natural, daily-made French pastries and baguettes using organic flour.
One can never have too many restaurants in a two-mile radius, can one?
Chef-owner Elizabeth Goel says she's going to concentrate on private events, classes, and catering.
The third location of the gourmet panaderia opens way further west than its predecessors in Huntington Park and Commerce.
Did the crumbling of Le Crossaint create some sort of power-vacuum in the world of L.A. bakeries or something?
Where to get Guatemalan fried chicken, Salvadoran pupusas, Mexican pastries, and Nicaraguan tamales within a mile of each other.
Even snobby dogs can get in on the action with foie gras biscuits.
The cafe will be the only place outside of Downtown serving bread from Homeboy Industries.
A bakery, European magazine depot, tapas bar, wine store, and full-service restaurant also has a cool look of industrial fixtures and chocolate paint.
Brunch and lunch will be served next week, but Jeff Cerciello is currently making his own pastries in the early hours.
The new space is two times bigger and serves a tight menu of sandwiches and daily salads and soup.
Burbank might be your shortest route, depending as always, on traffic.
Chrysta Wilson will relocate while Magnolia celebrates.
Owner Kobi Tobiano comes from Michael Mina's Charles Nob Hill and San Francisco's Watergate.
The West Coast debut of New York's famous bakery drew a massive crowd on Saturday.
Bakestudio sells salads, sandwiches, and of course, bread in El Segundo.