LA's best new bakeries: 6 that take the cake

On the heels of the unveiling of the much anticipated burger destination Short Order, came the opening of its sweet counterpart Short Cake—both located in the Original Farmers Market and from Nancy Silverton and the late Amy Pressman. No La Brea Bakery 2.0, Short Cake offers its take on greasy spoon classics like fruit pies and classic yellow cake. Other nostalgic sweets include snickerdoodle—buttery, light and not too sweet—and peanut butter bars that are as satisfying as they are refined. We're happy to start the morning with the breakfast cookie—powdered sugar-dusted discs flecked with dried blueberries, Grape Nuts and crunchy bran flakes—while we can't get enough of the hazelnut croissant and seasonal pies crowned with an oat crumble. The secret ingredient: love. Baker Hourie Sahakian offers her goodies with heart (not sass) that's completely infectious.

The Westside's flour queen Zoe Nathan follows up the frilliness of the beloved neighborhood fave Huckleberry with Milo + Olive—an ode to all things wood-baked. Mini cupcakes, eclairs and lemon bars are replaced with (vegan) chocolate-banana and pistachio cakes, whole wheat croissants—they'll convert any traditionalist—and killer skillet bread. Housemade breads include multi-grain baguette, whole-wheat potato bread, ciabatta and bagels—a good effort, but they miss the chewiness of a New York deli round. Instead, opt for yeasted offerings like donuts that change daily and brioche that's filled with a tangy and creamy crème frâiche center. 

This Downtown newbie opened last December, but owner and chef Sharlena Fong has years of pastry cred under her belt. Having worked at some of the most haute kitchens (Eleven Madison Park, Per Se, Bouchon Bakery), Fong amped up the baked goods selection at nearby Nickel Diner and made maple-bacon donuts a city-wide craving. Semi Sweet does a riff of the famed creation with a maple-bacon sticky bun made with light, albeit a bit dry, brioche. Stick to donuts—savory-sweet chicken fritters are battered, fried and glazed, while the best pastry award goes to the show-stopping strawberry shortcake donut. If Proust had his madeleine, then any good American had the strawberry shortcake Good Humor bar, which is just what the crumb-coated cake round tastes like.

Francophiles rejoice at Alain Giraud's Pacific Palisades restaurant, whose bakery turns out some of the best viennoiseries this side of the Seine. At the helm of the bakery program is wunderkid Noubar Yessayan, Giraud's longtime head baker who followed him from the now-shuttered Anisette. Take away freshly baked baguette—or slather it with butter and homemade seasonal preserves during breakfast service—and sample one of everything from the restrained selection of sweet treats. Our favorites include fruit-filled danish, rich and bittersweet chocolate-filled pain au chocolat, and the ubiquitous pâtisserie staple, croissant—buttery, flaky and one of the best in the city.