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 with a layer of cheese, or the cheese labneh with honey. The menu here 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 every 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.

Visit Natas for the caldo verde soup or the baked goods made by Lisbon native and owner Fatima Marques. Her specialty is the traditional pastel de nata, but she also makes a meal strudel, scone, and bear claw.

After a long career in media, chef/owner Sharon Wang embarked years ago on a second gig as head pastry chef of Thomas Keller’s Bouchon before opening Sugarbloom Bakery in 2013. Her mostly wholesale bakery needs two days to prepare brioche cinnamon rolls, gluten-free coffee cake, a white miso kouign-amann, or a bake-at-home croissant kits that are delivered by her own drivers.

This name for this wonderful San Gabriel bakery means angel in French, which makes sense considering this spot combines French 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 has 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.

Find Jim’s Hong Kong-style pastries right in the same complex as NBC Dim Sum. There are always bread and cookies available, though their most popular baked goods are the honey walnut tart and the sublime egg tart.

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

French-born brothers Romain and Alexandre Lecat opened Sweet Wheat in 2020, quickly amassing loyal South Bay customers. Of course there are plenty of baked goods to be found, along with trays of gratin dauphinois that should not be missed.