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

A Visit to the Merrion Hotel
London - British Isles
by James Moore

merrion20facade.jpgWith St. Patrick's Day around the corner, I'm reminded of a spontaneous weekend trip to Ireland last December, where I discovered the warm comfort of authentic Irish cooking.
 
I'm always watching...

Read more...
Tiffin Wallah
New York
by Anna Harari

indianfood.jpg I first fell in love with Indian food while working at a company in West Hollywood and my boss, who was a true asshole with excellent taste in food, always ordered lunches from Anarkali.  I...

Read more...
Payards's
New York
by Sara Mohazzebi

painchocolat.jpgMy father has a way of making everything unforgettable.  He’s loud, temperamental, incredibly passionate, and a romantic to the core.  So it seemed completely natural to me when he took me to...

Read more...
The Other Secret in Napa is Food
Northern California
by Laraine Newman

laraine newman cameoI recently performed Celebrity Autobiography at the Wells Fargo Center For The Arts in Santa Rosa. I didn’t know where Santa Rosa was nor did I realize that the Welles Fargo Center was a hip...

Read more...