Proof Bakery

variation: laminated dough shaped into a triangle, with an attached circle of pastry filled with nectarine jam and almond cream and fanned with ripe, crinkly skinned plums. Just … go and get one. Nectarine and fig danishes at Proof Bakery in Atwater Village

. (Bill Addison / Los Angeles Times) Since my first rendezvous with Bon Temps’ pastries, I’ve been on an informal hunt for other superior examples around the city (besides Republique, where I have the lineup memorized). Na Young Ma’s Proof Bakery in

the current generation of L.A. specialty coffee virtuosos when he left his career as an architect. He followed a very Angeleno arc: He waded into the coffee profession via pop-ups, most notably at Proof Bakery in Atwater Village. In 2013, he opened his

Recruiting founder Kristel Arabian; Roxana Jullapat from Friends and Family in Hollywood; and Na Young Ma, the chef-owner of Proof bakery in Atwater Village. Daniel Cutler, left, pumps elbows with Hail Mary owner David Wilcox and restaurant recruiter Kristel

pistachios and yogurt as savory garnishes — into the broader British and American repertoires. The za’atar and labneh croissants featured at Proof Bakery in Atwater Village? The lamb neck shawarma at Bavel in the Arts District? The Ottolenghi influence laid