Tiny tartlets, individual layer cakes and napoleons, eclairs, beignets. It’s the fabulous display and packaging that makes Bottega Louie’s wide selection of pastries worth checking out even if, say, the macarons don’t happen to be your favorite. The phyllo pastry is house-made, and the baklava is perfectly sticky, sweet, flaky, crispy and nutty at once. Here’s a list of some favorites, a mix of all-purpose bakeries, patisseries, bakery-cafes and a specialty shop or two.īest baklava: The varieties of phyllo- and kataifi-based pastries at Armenian bakery Ara’s will wow baklava buffs: There is of course baklava, but also kanafeh and osmalieh (shredded phyllo filled with sweet cheese or cream) and birds nests of shredded phyllo topped with nuts. There’s a bakery out there to suit any craving: crisp-on-the-outside, pillowy-on-the-inside croissants strata of choux pastry and custard retro-deluxe snack cakes or even a dense, dark sourdough rye bread, for smearing with salty butter. Maybe it was the rise of kouign amann - the uber-buttery, caramelized “it” pastry from Brittany - and better access to fresh-baked baguettes that lately has helped reinvigorate an Angeleno culture of neighborhood bakeries, all butter and sugar and love.
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