Dean and DeLuca
Dean and DeLuca

Tarte Tatin Bakery

by Maia Harari
Print Email

ImageI try really hard to be a health-conscious dancer. I go to the health food markets and buy spinach and avocados and turkey breast and trail mix. But the truth is, I am a carb monster. "C stands for cookie. That's good enough for me."

But for me, the real C stands for croissant, and I just couldn't find the perfect one. Until one day I was walking around the neighborhood and saw it. Tarte Tatin. In that little mini-mall on Olympic and Oakhurst. Yep; the one with the frozen yogurt place and the nail salon.

Owner Kobi Tobiano (the former pastry chef at Charles Nob Hill in San Francisco) makes everything in-house from all natural ingredients. It's perfect. Clean, cozy, and filled with croissants! Their almond croissant has become an almost daily indulgence for me--buttery and rich, made from real almonds, not that disgusting paste everyone else in town seems to be using.

Image
Tarte Tatin muesli

If you are a freak of nature and almond croissants just aren't your thing, try the cinnamon vanilla swirl or the fluffy, powdered sugar covered brownie (or if you are like me, maybe you should get all three).

Their egg salad is light and fresh, made with homemade mayo and on fresh baked bread.

Their muesli is nothing short of a work of art.

Their Israeli breakfast comes with as many side dishes as you can fit onto one of those little tables (their regulars will tell you they have a whole system down as to the "right" way to eat it).

Their tarte tatin is always fresh out of the oven. And in a town full of battery acid espressos (ahem, Intelligentsia), their coffee is perfect.

Now I just need to figure out a way to keep looking like a ballerina while eating here all the time!

Tarte Tatin Bakery
9123 West Olympic Blvd.
Beverly Hills, CA 90212
(310) 550-0011

Tarte Tatin on Urbanspoon

Maia Harari is a writer and choreographer, born and raised in Los Angeles. You can follow her on twitter at www.twitter.com/maiacalypso

Comments   

0 #2 Ann Stephens 2012-02-10 13:33
For me, a classic croissant is buttery, light-as-air bread, no extra flavors. But I could perhaps be persuaded to try several of the almond croissants at Tarte Tatin. ;) And I'm with you on almond paste! Meh!
Quote
+1 #1 LAReader 2011-01-31 08:23
really jealous, for some of us the "c" word stands for carrots.
Quote

Add comment


Security code
Refresh

Restaurant News

11th Street Diner, Miami Beach
Florida
by Cathy Pollak

p1030691x1Whenever I find myself in a new town, I always look up a Triple-D (Diners, Drive-Ins & Dives) restaurant. Why not? The places always have rave reviews and you know you are going to get a BIG,...

Read more...
Redrum Burger
San Francisco
by Scott R. Kline

redrumsign.jpgRedrum Burger in Davis, CA sits catty-corner to an In-N-Out Burger just off the freeway. Redrum was there long before In-N-Out and judging from the line at lunch time on a recent Thursday, they...

Read more...
Breakfast at Green City Market
Chicago
by Sue Doeden

2011greencitymarketgrilledcheese-1024x682Located along the south end of Lincoln Park along Clark Avenue, Chicago’s Green City Market bustled with activity on Saturday morning. Young parents pulling wagons loaded with children eating an...

Read more...
Coppa Boston
Boston
by Lisa Dinsmore

coppalogo.jpgThere are people who, when on vacation, go wherever the road takes them. I am not one of them. If I'm going somewhere new and only have a few days to explore a place, I'm going to find the best...

Read more...