Lebanse-born chef Charlie Succar and brother Mel own Furnsaj, Granda Hills’ beloved bakery. Try the amazing adjarski mana’ish in boat-shaped bread with two sunny eggs topped on a layer of cheese, or the cheese labneh with honey. The Succar’s menu is absolutely massive, so there’s something for everyone.

It’s a complete labor of love over at Seed Bakery in Pasadena, where owner Joseph Abrakjian mills his own flour and ferments his dough up to 24 hours. Sourdough flavors vary from week to week, where one might find olive, spelt, or oat maple in the display shelves.

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

This wonderful bakery resides in San Gabriel. D’ange means “angel” in French, and combines Frech technique with Asian flavors. The matcha or black sesame buns are overwhelmingly good, as are the cakes, especially the one filled with fresh mango.

To know Sasoun is to know one of LA’s best, and more under-discussed, bakeries. Owner David Yertesian opened locations in Glendale, East Hollywood, Reseda, La Cresenta, and Van Nuys over the last 27 years, where regulars pickup items like cheese borek or tahini bread.

Cafe Dulce keeps locations on the Eastern side of town, with some of LA’s most colorful baked goods. The gorgeous deep purple hued sweets are pleasing to the eye, but it’s worth mentioning the great volunteer work this bakery takes on, from feeding frontline workers or out of work Angelenos.

With a career in photography, baker Aliza J. Sokolow’s creations are gorgeous. They look equally beautiful up close, especially her signature challa, which changes every week. Her pop-up pickup locations are spread throughout town, so head to Instagram for her breads, cookies, and other specialties that change every week.

After being squeezed out of Virgil Village, family-owned Super Pan relocated to South Park, slightly east of the 110 and south of Vernon Avenue, where they still serve Mexican, Salvadorean, and Guatemalan bread and pastry.