How L.A. cake virtuosos learned to thrive on Instagram

Bill Addison names his favorite cakes and pies from pastry chefs who find their audience through Instagram.
Bill Addison • Los Angeles Times • April 17, 2021
The 6-inch cake that pastry chef Casey Shea delivered was a barrel-shaped whirl of salted vanilla buttercream, sequined with sliced berries and candied kumquats. On an early March menu, Shea had presented her customers, who ordered via Instagram,...
The full article can be read on the Los Angeles Times website.

Related Articles

These Micro Bread Bakers Are Selling Home-Crafted Creations During the Pandemic

Joshua Lurie • Los Angeles Magazine • August 19, 2020
At the beginning of the pandemic, everybody seemed to decide together that this would be our chance to start baking bread at home. But, after a few less-than-transcendent loaves, you and your quarantine pod-mates may be growing weary of the DIY...

Don't miss these essential pop-up restaurants

Bill Addison • Los Angeles Times • May 28, 2021
Adda the Hangout For his monthly pop-ups that operate out of Crafted Kitchen in the Arts District, Pranav Sinha keeps the menu to four or five dishes culled from the cuisines of India. Punjabi-style murgh makhana (a.k.a. butter chicken), attuned...

Newsletter: Los Angeles is a fantastic pastry town. Here are four places our critic loves.

Bill Addison • Los Angeles Times • August 31, 2019
It’s 9:30 a.m. on a recent Wednesday, and I’m at Bon Temps in the Arts District. The morning scene at the downtown restaurant has a quiet but steady bustle. Customers arrive in waves, ordering coffee and studying the pastries displayed behind...
Bon Temps    Tartine Sycamore    Proof Bakery    Republique   

République is the L.A. restaurant our food critic recommends more than any other

Bill Addison • Los Angeles Times • September 19, 2019
A tall, tiered metal rack stands inconspicuously in the pearly light of République’s castle-like dining room during the day. Rows of peaches — some pale, some blushing, a few so ready to be devoured they’ve turned reddish-gray — line its top...

What We're Into: Dough & Arrow crème brûlée cookies

Jenn Harris • Los Angeles Times • January 26, 2021
A good cookie is like a Rorschach test with sugar, fat and flour: The resulting flavors and textures provide a clear image of the baker who made it. Pastry chef GiGi Pascual says she’s always loved a good cookie, and that she’s been tweaking her...