Los Angeles Cookie Tour

Were the three of us foolish, heading to down to Los Angeles the Friday after July 4? Would we be stuck in traffic for hours? Was our agenda for the day unrealistic? Mindful of these possibilities yet determined to try some new bakeries, we sped down the 101 freeway, not on bikes but in Carrie’s car. 

Along with Gail, Carrie and I had been carefully considering which bakeries to check out ever since I brought their attention to this article in the Los Angeles Times about cookies. Based on our previous bakery-themed adventure in Pasadena, I  knew we were in for a fun and intensely sweet day. 

Our first stop was Doubting Thomas, where I ordered a mushroom and rice bowl, thinking this healthy foundation meal would counteract all of the treats that would follow. My savory and generous bowl included oyster mushrooms, bright greens and cilantro, a tart vinaigrette, pickles and a sunny side up egg. I loved it! 

For dessert I ordered a slice of chamomile cake with raspberries. The hint of chamomile enhanced the soft sponge layers, and the fluffy frosting made for a delicious mouthful. Carrie had a piece of banoffee pie, which, along with the expected bananas, whipped cream, and chocolate ganache, had an excellent graham cracker crust. We were lucky to have a quick word with the busy head baker before we left, and she let us in on what made the crust extra rich and flavorful: crushed macadamia nuts. This special crust sat at the bottom of Gail’s passion fruit tart, which stole the show. Not only was this tart divine tasting and silky smooth, it was also beautiful with its bright orange-yellow passion fruit curd, topped with a dollops of whipped cream and passion fruit pearls. 

After dining at this rather quiet cafe, our next stop, Grand Central Market, seemed raucous with dozens of places to eat, chaotic lines, and huge crowds. Although we did not have any memorable baked items from the market, I did manage to get some spices I’d been needing for a while from the decades old Valeria’s. Besides selling countless varieties of dried chile peppers and beans, whole and ground herbs and spices, and delectable-looking fruit, the vendor was incredibly friendly and helpful. 

Following the crazy cacophony of Grand Central Market, we headed to Southern Girl Desserts in the Baldwin Hills Mall. Here we found two jolly, outgoing women behind the counter who were eager to share information about their baked goods where sweet potatoes are prominently featured.  I always find it hard to resist coffee cake, and the one from this bakery was a treat. The moist, sweet potato cake sat in a little square aluminum tin, was lightly spiced and topped with buttery, thick crumbs. Then, keenly aware of the fact that “some cookies had just come out of the oven,” the three of us tried a coconut pecan cookie and a soft sweet potato cookie. I am not usually a fan of coconut in sweets, but the former cookie was my favorite. 

Carrie was pleased upon arriving at our next destination–Larchmont Village–because she had grown up nearby.  She shared fond memories of walking up and down the charming main street– Larchmont Boulevard– which, along with some new, hip stores, still boasts some she knew from years ago. I felt giddy upon entering Levain, a place I had been keen to visit for a long time.  Levain’s cookies were squat, craggy mounds which resembled scones. I am sure it is no surprise to you that I chose the dark brown chocolate cookie, studded with peanut butter chips. This simple creation turned out to be my top cookie that day, with its cake-like texture, intense chocolate flavor, and peanut butter chips. In fact, just thinking about it now has brought on a craving for this cookie.

Waddling out of Levain, I was delighted to spot Sweet Lady Jane bakery nearby, a relative newcomer to Larchmont Boulevard. Many years ago I went to this bakery’s original spot in West Hollywood with a good friend and her husband. Asha and I were completely smitten with the over-the-top, Rococo decor of the place as well as the out-of-this-world, gorgeously decorated cakes. We still talk about our lovely time there. On this day with Carrie and Gail, I focused on cookies, and got a nice linzer one in the shape of a flower. 

By this time, we were feeling pretty lethargic from all of the sugar, and beginning to think it was time to call it a day. Then we happened upon Holey Grail, a donut shop. WOW!!! I do not consider myself a donut aficionado, but I do know this place is exceptionally good. We had a very informative conversation with the shop’s sunny owner and founder, who filled us in on her journey of making fried taro donuts, from a tiny trailer in Kauai, to where she is today. How could we not try some of her creations which were fried to order in coconut oil?! Have you ever heard of such a thing?

Each one was a revelation. Yes, I realize I stated how stuffed and listless I felt upon entering the donut shop, but I sure rallied once the warm donuts appeared in their cute little boxes like fine jewelry. Our donuts were Grl Swirl (passionfruit, strawberry, and dragonfruit) Original Sin, and Cardamom Rose. Even the decor in Holey Grail was captivating and groovy with cool images on the walls and a funky vibe. I also appreciate Holey Grail’s guiding philosophy: “We are building a movement of sustainable indulgence by incorporating local agriculture and using real ingredients, while considering our ecological impact.” Furthermore, as a chocolate-lover, I like that Holey Grail sells Manoa chocolate, a bean-to-bar company from Hawaii featuring gorgeous packaging! You can glimpse these bars in the photo below, on the bottom shelf.

Energized by our foray into the donut world, we stopped at one last place for a sweet: Wanderlust Creamery . It was hard to believe that this ice cream shop featured flavors equal to Holey Grail’s in terms of innovation and creativity. However, each flavor I tasted blew my mind: Earl Gray Milk Chocolate, preserved lemon and spiced pistachio, and Passion Fruit Cacao. It had been a warm day, and this felt like the ideal way to end it. My partners in baking and I look forward to sharing more of these sugar-filled days with each other and you readers in the future.