Proof Bakery
Bakery · Atwater Village ·
Worker-owned bakery serving croissants, cakes, sandwiches & coffee
Worker-owned bakery serving croissants, cakes, sandwiches & coffee
"Proof is the place most mentioned when Atwater Village comes up in a conversation, and it’s worthy of the buzz. Their delicious assortment of goodies are baked on site with seasonal ingredients. Simplicity in design and complexity in flavors, Proof is straight legit y’all. We dare you to try a sea-salted baguette and not crave it for the rest of your life. Get a quiche or an artisan sandwich to go, or enjoy some finely crafted pour-over coffee from Congoscenti, the pop-up coffee shop in Proof, featuring roasters from LA to Portland." - Brains on Fire
"The lines at this cute Atwater bakery can get long on the weekends (we’re talking sneaker-store-on-Fairfax lengths), but with some patience, you’ll be treated to a treasure trove of pastries, croissants, and bread loaves. Rotating sandwiches come on crusty baguettes, ideal for munching on at the park. Fluffy brioche buns are airy and light, and the chocolate chip cookies are what we wish every chocolate chip cookie tasted like: soft and sprinkled with sea salt. The energy here is friendly and neighborhood-y (you’ll definitely see a young family or two), so if you don't want to wait to consume your carb haul, grab one of the small patio tables outside." - brant cox, sylvio martins, arden shore, cathy park
"As one of Los Angeles’s few employee-owned collective bakeries, this Atwater Village institution is an ideal meld between the best of classic European and American baking sensibilities. The classic croissants are as good as they get, but don’t neglect the cookies, caneles, scones, and savory sandwiches. The menu changes seasonally, so watch out for whatever pastry may be new in the case that week. Sandwiches don’t roll out until 11:30 a.m., but early risers get the best pastry options." - Rebecca Roland
"Worker-owned bakery Proof makes some of the best pastries in LA, so it’s no surprise the croissant is superlative. While some croissants lean too buttery or too bready, this one strikes the ideal balance. The outside is crispy and fragile, with tender webs of laminated dough right below the surface. Seating can get tricky during busier hours, and the selection does dwindle during the afternoon, so head over early for the best shot at securing pastries and somewhere to enjoy them." - Rebecca Roland
"Mona Holmes notes that since 2010 chef and founder Na Young Ma converted Atwater Village’s former longtime bakery into a spot that prepares one of the best croissants in LA and operates as a worker cooperative owned and managed by the bakery’s employees. On weekends the bakery produces a huge amount of pastries that typically sell out by afternoon, so plan accordingly. Holmes highlights a blueberry scone with a “gorgeous deep purple centered in a circular scone shape,” where the butter flavor shines through while the scone maintains its shape (too much butter can make it crumble). She calls it “a scone worth consuming with a dark coffee on a cold winter morning.”" - Eater Staff