"The small-batch bakery that began as a pop-up in Miramar has settled in East Village in an expanding space with a calming Japanese-Swedish aesthetic, using a mix of natural blond wood and concrete. While the shokupan toast, or Japanese milk bread, program is on hold due to kitchen limitations, the black sesame morning roll is to die for. They’re also one of the few places in San Diego with canelés, a traditional French pastry with a custard center and caramelized crust." - Helen I. Hwang, Candice Woo
Rikka Fika
