Pasadena, Los Angeles ยท restaurant
The sourdoughs and croissants are built on a 53-year-old starter culture from an Antibes bakery, and are flaky in the way only real craft gets. Shakshuka, Smoked Salmon Rillettes, and a rotating pastry case bring genuine French-Mediterranean weight to a brunch menu. Monthly baking workshops and wine tastings keep the same crowd coming back on different days of the week.
Spiced tomatoes, poached eggs, and fresh herbs on a ceramic plate
Whipped smoked salmon spread with grilled bread and capers
Brioche, poached eggs, bacon, and hollandaise, with dressed greens