Bread Lounge

by Evan Kleiman
Print Email

breadbarBread.  I love it, especially when it’s well made.  But I freely admit that I try to avoid it.  I’m of a certain age and weight when the dangers of too much free carb styling can take a toll.  But how hard is that to do now?  It’s really hard with all the neighborhood bakeries opening all over town.  Yesterday I checked out Bread Lounge in DTLA.  Tucked away on the southeast corner of 7th and Santa Fe the location is an indication of just how much DTLA is thriving. 

I walked in on a Friday during late lunchtime and it was filled with people dining in and taking out.  If you park in the back and walk through to the front the first display you see is packed with all manner of packaged sables, biscotti and other little nibbles.

The production area is on display to your right and there is bread everywhere from large boules and batards to skinny crusty baguettes and a good selection of whole grain and white sturdy sandwich breads.  And of course there are the small coffee cakes and viennoiserie that we’ve come to expect.  

But what you might not expect are the finely crafted Jewish and Middle Eastern breads and snacks offered by owner Ran Zimon who learned his craft in a series of Israeli bakeries.  The following went into my bag:  a muffin sized brioche “timbale” filled with nice thick vanilla bean cream, an apple “Danish”, a croissant, a baquette, a braided challah, Jerusalem bagel and the hope that after tasting it all I wouldn’t fall into a sugar coma.

Next time I’ll eat in, choosing a sandwich from the large blackboard menu and going to the pretty trellised outdoor eating area next to the parking lot.  And I’m definitely getting one of the famed ricotta danishes made with white chocolate.  And a flaky feta-spinach boureka….I better stop now.

I used the challah for French toast.  It has a lovely soft crumb, not as sturdy a texture as a Diamond Bakery loaf.  The Jerusalem bagel is the best I’ve had in town.  Lacquered with sesame seeds and cooked just to the right crustiness it’s the perfect slightly sweet accompaniment to a breakfast plate of yogurt , olives and eggs or an afternoon cheese and salame snack.

BREAD LOUNGE: 700 S. Sante Fe Avenue, Los Angeles, CA 90021 / 213-327-0782 / Open 7 days

Bread Lounge on Urbanspoon

Evan Kleiman is an active speaker on culinary subjects as well as issues of food culture and sustainability and, just to keep a balance, she has a very public love affair with Pie. She’s been called the Jerry Garcia of cooking with the freewheeling improvisation she brings to the kitchen. You can follow her exploits on her blog at http://www.evankleiman.com/

 

Add comment


Security code
Refresh

 

restaurant news

"Breakfast at Berthillon"
Paris
by Brenda Athanus

paris_france-interior.jpg When was the last time you ate something that made time stop and took you back to your childhood? Berthillon  in Paris is a dreamy ice cream shop on the Isle St. Louis that will do just...

Read more...
Falling in love with the Vineyard: Out of season pleasures at Atria
New England
by Nancy Ellison

atriamarthasMartha’s Vineyard in the Fall is the secret treasure of Vineyarders. The “summer people (some are not)” have returned to their sophisticated rat races, leaving perfect weather and fabulous...

Read more...
Boston South End: Tremont 647
Boston
by Kitty Kaufman

tremontpatio-diningWe wait all year for summer in New England. Sometimes I think we'd eat anything if you give it to us on a patio with a couple of drinks. No, but we can report it's cooling off for evening forays...

Read more...
In Praise of Waffles and Chapman College
Southern California
by Laraine Newman

bruxieLast Friday I took my daughter Hannah to tour Chapman College located only an hour south of Los Angeles, making it very convenient for her to bring me her laundry should she get in.  Chapman is...

Read more...