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

Reins Deli
Mid-Atlantic
by Anna Harari

reinsdeli_sm.jpg This weekend I went to visit my friend who goes to University of New Hampshire.  “You have to stop at Reins Deli on your way,” she told me, “It’s the best.”  I doubted it, considering between...

Read more...
Brisket Town
New York
by Laraine Newman

crownheightsI went to New York recently to visit my daughter Lena, see her apartment and meet her dog, Fabio, a rescued Mexican Hairless. She lives in an area of Brooklyn known as Crown Heights? That’s...

Read more...
Melisse
Los Angeles
by Jo Stougaard

melisse.jpg My first taste of Chef Josiah Citrin’s cooking was at the James Beard “Chefs and Champagne” event in May. Melisse served a Spring Veal with Anson Mills Polenta, Morel Essence and Red Wine Jus. I...

Read more...
Tapas at Papitu
Europe
by Michael Tucker

papituWe took a break from olive picking to hop across the pond to Barcelona to attend the Catalan International Environmental Film Festival. We were invited through our friend, Will Parinnello, who was...

Read more...