Cult-Favorite Bakery Roan Mills Makes Some of LA’s Favorite Breads | Eater LA

"On Fillmore’s Central Avenue the family-run bakery’s storefront occupies a 6,000-square-foot former Safeway (complete with a large antique safe in the window) and exudes old-timey mercantile vibes with handmade seafoam green cabinets holding dry goods; the operation began as a bakery in 2013 and the storefront opened in 2017, owner Andrea Crawford notes. At farmers markets from Santa Monica to Santa Barbara shoppers line up for delicate croissants (plain, chocolate, almond, ham and cheese), seasonal scones, flaky hand pies (fruit varieties change with the seasons; barbecue pork, chicken, and mushroom hand pies remain year-round), and bread loaves such as baguettes, kalamata olive or cranberry-walnut boules and focaccia topped with farm-fresh veggies. Refrigerated cases hold fresh pastas and savory pies (shepherd’s pie, mushroom pot pie), visitors stop for sandwiches including the Frenchie—prosciutto, brie, local honey, and arugula on ficelle bread—and pizzas are available on Fridays and Saturdays around lunchtime. Crawford, who grew herbs and lettuces for Alice Waters’s Chez Panisse in the 1980s and later supplied greens to Wolfgang Puck’s Spago, describes her transition into baking: " - Christine Ziemba