Shahnaz Qaedi’s Superyum feels like a home bakery, but with professional skill that takes her truffle brownies, chocolate chip cookies, customized cakes, and outstanding chocolate cheesecakes to the next level. The Van Nuys bakery is also certified kosher.

Seed Bakery’s Joseph Abrakjian is a busy baker. He mills his own flour and ferments his dough for 24 hours, and rotates his sourdough loaf flavors every week, when one might find olive, spelt, or oat maple on the display shelves. Be sure to look for specials, like the chile relleno empanada.

Brittainy and Matthew Turnquist operate this cozy bakery out of Sierra Madre (Brittainy’s hometown) where a daily quiche is always on the menu. Peruse Poppy Cake Baking Company’s display case stuffed with house-made cookies, sandwiches, croissants, or multi-grain breads.

Mother-daughter team Sarah Hashemi and Lily Azar operate their two-year-old bakery out of Old Town Pasadena with a delicate touch and flavors that hail from Hashemi’s over 20 years of experience both in Iran and Europe. The display case is stunning and filled with delicate cakes, a rose water croissant, and colorful macarons.

In operation since 1990, Delicias is a Highland Park institution. The family-owned bakery keeps things mostly traditional, though there’s also a vegan pan dulce. Breakfast and lunch are also available. Delicia’s breads and cakes are gorgeous, as are the sweet multi-hued aguas frescas.

This low-key, well-appointed French bakery in West LA’s Rancho Park neighborhood doesn’t have the most expansive pastry menu, but it does do a solid version of croissants, pan au chocolat, caneles, and macarons. The breakfast and lunch menu are handy for locals looking for a light lunch, with breezy patio seating not quite at the charm of Paris, but certainly pretty close for this part of town.

This modern Cantonese-style bakery resides along Sawtelle’s busy restaurant and retail stretch, with incredible varieties of egg custard tarts from Hong Kong to Lisbon-style. But the individually-wrapped pastries one would find in bakeries across San Gabriel Valley, including hot dog-stuffed buns and croissants, are pretty fantastic.

Prior to February, Parisian-born pastry chef Samuel Manar operated mostly out of SoCal farmers’ markets, building a following for his croissants, paniers, and baguettes. It’s still possible to secure goods this route or by heading to his brick-and-mortar in Culver City.

After being squeezed out of Virgil Village, the family-owned Super Pan relocated to South Park near the 110 and south of Vernon Avenue. It still serves non-traditional alongside the city’s best Mexican, Salvadorean, and Guatemalan pan tostado, doughnuts, and pan de piedra.

Over 20 years ago, Gwen Vance opened her specialty bake shop. Locals pack her family-run operation, where everything sells out quickly. Arrive early and purchase the mini-bite pecan, sweet potato, or apple pies. It’s an excellent idea to get on the shop’s email list to stay on top of her weekly Southern-style dinners for pick-up. It’s old-school at Gwen’s, so give her a call.

Located in a quiet Compton neighborhood, Pan Estilo Copala serves some of the city’s best Guerrero-style pastries out of owners Aniceto and Nolberta Polanco’s home. Here, long-fermented loaves of conchas, pan de huevo, and gusitanos are made with blends of flour, offering flavor depth and careful construction that stand in contrast to so many of the machine or bulk-made pan dulces in LA. The shop is open Tuesday to Saturday throughout the day, since eating pan dulces is more customary from morning to early evening.