Bakers & Baristas

"Opened by brothers Eric and Joseph Quan in 2015 on the border of Artesia and Cerritos, Bakers & Baristas is best known for its flavored lattes and laminated pastries, including classic croissants and buckwheat kouign amann." - Cathy Chaplin

"At the very literally named Baker and Barista, you will be served by a baker and a barista, who are both excellent at their jobs. The coffee here—Italian drinks like cappuccino and shakerato—is great. But the Italian-influenced baked goods are why you're coming. Options rotate often, but if you see the sourdough cinnamon roll, point to it like you just found Waldo on a particularly difficult page. Come early for sweet pastries like apple galette, or closer to noon when the sourdough sandwiches and thick slices of pizza occupy the counter. Just don’t plan on working at the small cafe. There’s no wifi, and the food’s too good to concentrate on anything else anyway. Food Rundown photo credit: Cleveland Jennings / @eatthecanvasllc Sourdough Cinnamon Roll An important rule: don't take this to go. Eat it there, and let them warm it up for you. You just won't do as good a job as them, and this tangy cinnamon roll deserves the attention and care of professionals. photo credit: Cleveland Jennings / @eatthecanvasllc Pizza This is the kind of simple, minimal pizza that really lets the dough shine. And what a dough it is: light and airy inside, but with enough structure and crunch to remain stiff when you lift it with one hand. Toppings are simple—some crushed tomatoes, pockets of fior di latte mozzarella, and maybe a few sprigs of basil. It comes out of the oven around noon, so time your trip accordingly. photo credit: Cleveland Jennings / @eatthecanvasllc Rotating Sandwiches The highlight of the sandwiches (which rotate daily and usually come out around 11:30am) is the schiacciata bread it’s stuffed into. It’s sort of a thinner version of focaccia, which Baker & Barista prys open like an envelope to stuff with simple combinations of ham, mortadella, turkey, or whatever else they feel like making that day." - Ryan Pfeffer