Though they’ve garnered the praise of national publications such as Bon Appètit and Nylon Magazine, the chefs at Pazzo Gelato are all about the local community. Each morning, they frolic through the city’s farmer’s markets to find seasonal inspiration, using organic ingredients whenever possible and steering clear of high-fructose corn syrup. Patrons can mix-and-match decadent combinations such as Madagascar vanilla and sea salt caramel or pistachio and red velvet. Vegan sorbettos include flavors such as toasted coconut and dark chocolate orange. All cool creations can be scooped into the shop’s biodegradable cups and waffle cones, or gently lobbed into a cup of espresso and whipped cream for the shop’s signature pazzogato. At the espresso bar, staffers pour aromatic cups of Intelligentsia coffee, loose-leaf tea, and drinking chocolate. The combination of cool and hot menu options makes the patio comfortable in summer, fall, and apocalyptic weather.
The last words you might think you'd hear from a baker are "easy sugar." At Sweet Dreamery Desserts, however, owner Andrea insists on putting the cake at center stage, not the frosting. Inspired by her mother, who baked authentic goodies for the family's Belizean restaurant, Andrea set out on her own baking journey at the tender age of 8, putting her two Easy-Bake ovens to work. Today, the ovens are bigger and the recipes are more refined, but there's a bit of that early passion in everything she does. Andrea and her staff bake cakes, cupcakes, and cake pops to order, creating them all from scratch in small batches to preserve the home-baked taste and the friendships struck between like-minded chocolate chips. They use no preservatives or artificial additives in the batter, just wholesome, natural ingredients such as real vanilla extract and salt-free butter.
The hardest workers at Bagel Broker aren't allowed a lunch break or time to sleep—they bake bagels continuously throughout the day. However, because they're ovens, they aren't aware of their own work ethic. They produce 18 varieties of bagels, from plain to pumpernickel to the popular cheese onion, whose doughy rings satisfy even "New York transplants," according to Epicurious. Guests can decorate their bagels with whipped cream cheese and several types of spreads, or opt for heartier sandwich options, such as breakfast combinations of eggs and meat or slices of nova lox. The Tarnol family—owners of the shop since its 1987 inception—steers clear of added fats, preservatives, and oils when creating the signature food. The shop also compiles catering platters for group functions such as corporate complaining parties.
Though you'll find an array of lunch selections on the menu at Coffee Land, the shop pays most of its focus on two meals: breakfast and dessert. The staff begins each morning by setting up displays full of sweet pastries and fresh fruit, and by blending caffeinated drinks such as iced coffee and cappuccinos, along with more exotic options such as thai tea and boba smoothies. As the day heats up, they begin crafting sweeter options. Scoops of ice cream perch atop waffle cones, and whipped cream and chocolate syrup drench slices of banana and rich ice cream. Guests can linger over their treats at one of the intimate tables in the cherry-colored cafe, using the free WiFi to get some work done or build a website for their turkey sandwich.
Beyond Bread Bakery & Cafe lures in passersby with the enticing aromas of fresh-baked breads and brewing coffee, only to ensnare their unsuspecting palates with a menu of savory sandwiches and café treats. In addition to fluffy challahs, baguettes and ciabatta rolls, Beyond Bread’s artisanal pastry chef draws on 40 years of experience to craft fine desserts and cakes. A glass display case casts the tiered silhouettes of baked goods and pastries onto the café’s sunny patio, which is delineated by a sturdy fence constructed from yesterday’s baguettes. Cups of espresso and cappuccino clink as early-morning patrons munch on bagels and pancakes and late-risers enjoy lunches of wraps, sandwiches, or flavorful curries.
Red, blue, and yellow globes of light dangle from a white ceiling, bathing Frog Frozen Yogurt Bar in a cheery, summery glow even as the darkness of the evening creeps across the sky outside. All day and late into the night, patrons sidle up to the frozen-yogurt bar to fill their cups and bowler hats with swirls of frozen yogurt from a choice of 10 or more rotating flavors, earning it fans at Grub Street Los Angeles for both its treats and décor. Beneath the glass awning of the toppings bar, containers holding dozens of vibrantly hued nibbles, including chopped fruit, sprinkles, and chocolates, wait to be scooped atop the frozen treat’s peaks.