Bakery · Latest
The three-day croissant
Good lamination can't be rushed. Here's why the croissant in your hand started its life the better part of a week ago.
The journal
Notes from the counter
Baking, coffee, and whatever the parrots are up to. A running notebook from the foot of the San Gabriels.
Spicy Chicken Sandwich
A chicken sando so powerful, you'll subscribe to its OF and call it 'mommy'
Coffee
Meet this month's single-origin
A washed Ethiopian that tastes like someone spilled jam in your cup, in the best way.
Neighborhood
A field guide to the wild parrots
Who they are, where they came from, and why they're loudest at 7:15 AM sharp.
Kitchen
What's coming to the spring menu
Citrus is on its way out, stone fruit is coming in. Here's what we're testing.
Bakery
Why our sourdough takes its time
A long, cold ferment and a lot of patience. The bread's not in a hurry; neither are we.
Coffee
Cortado, flat white, what's the difference?
A short, opinionated guide to the small milky drinks, settled once and for all.
Neighborhood
The wisteria, and when to come see it
Sierra Madre's most famous vine has a two-week window. Don't miss it.
Kitchen
The case for the breakfast sandwich
Egg, cheddar, chili crisp, a soft roll. We will not be taking questions.
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