The first Kee Wah Bakery appeared in Hong Kong in 1938, where its moon cakes, bridal cakes, and other pastries gradually generated a loyal clientele. In 1985, when much of that clientele had migrated to the United States, Kee Wah set down new roots in LA to offer its signature floury goods to Californians. Patrons pick from crispy egg tarts, red-bean swirls, and pineapple crust buns using a self-serve bakery system, which is refilled with fresh breads baked three times a day. During the autumn, when the Chinese Lunar Festival is in full swing, the bakery churns out moon cakes filled with lotus seed and red-bean paste. The shop's three locations in the San Gabriel Valley—Monterey Park, San Gabriel, and Rowland Heights—help meet the demand for Chinese wedding cakes and almond cookies throughout the valley.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 21 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day lava-powered ovens warm up batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, pecan praline, and white-chocolate raspberry remain constants on the menu, and a new flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all frosted with a signature blend of cream cheese and butter.
Each Nothing Bundt Cakes location also houses its own stock of gifts. Patrons may come across the brightly hued handle of a confetti cake knife or opt to take home an old-fashioned tin, perfect for stowing coffee and imprisoning gingerbread men who have tried to run away. Contact the location of your choice for gift pricing and availability.
Every chocolate-and-fruit combination you've ever dared to imagine is the everyday reality at Choco Fruit, CA. The specialty dessert shop sells a range of tantalizing treats, including chocolate-covered pineapple, strawberries, and apples on a stick; flowing chocolate fountains; and waffles drizzled in a chocolate sauce and piled with fresh banana and kiwi.
For as decadent a meal as possible, slice into a molten chocolate cake and let the rich liquid pool onto the plate, which is prime for fruit dipping. Taking its creations to the next level, the shop also fills crepes with a selection of chocolate-and fruit combinations, covering the tops of each crepe with an artistic chocolate swirl. Pair your sweets with an icy frappuccino or a warm Turkish coffee, or go light with a fruit salad and a smoothie.
Tucked away in the kitchen of each Paris Baguette, bakers trained in French techniques craft buttery, flaky croissants and tart crusts, and their success at this has earned attention from the likes of the New York Times. In addition to pastries and sweets such as mocha rice balls, the bakers knead bread for their namesake baguettes and yeasty creations that hold an Asian twist, such as red-bean-paste-filled donuts. The experts also create fondant-cloaked cakes that venture beyond classic flavors into green tea, cappuccino, and sweet potato, delighting partygoers bored of the same laminated sheet cake that makes its appearance at each year’s birthday celebration.
To wash down these treats, patrons sip cups of java or more exotic drinks such as wheatgrass and black-sesame lattes, persimmon smoothies, and bubble tea. At lunchtime, many locations layer sandwiches, filling hungry stomachs with croque monsieurs and baguettes stuffed with chicken and pesto.
Ask Lourdes Limon why her raspados taste so good. She'll say, "Por que los hice con amor"—"Because they're made with love." Now that her sons have taken over the family business, they use the same secret ingredient, but they've added a few new specialties. Supplementing the shaved ice treats that give them their name are freshly squeezed juices, chili-imbued slush-drinks, and healthy fruit salads. But the raspados remain the main event. Flavors include exotic fruit such as guava, tamarind, kiwi, and jamaica, as well as more decadent flavors such as caramel, egg nog, cookies and cream, and plain water.
Sweet Dreams evokes a cozy New York lounge with large windows, ample table space, and several plush sofas. But the real centerpiece is the dessert case, filled with fruit tarts, homemade apple pies, and fresh-baked cupcakes. Those who don't slip into a sugar trance can grab a warm focaccia sandwich or throw back a few espressos. Diners may also put in a bakery order for a custom cake; past designs include a circus tent, a guitar, and a giant Brussels sprout.