Santa Canela
Bakery · Highland Park ·
Mexico City-inspired pastries, LA churros, savory focaccia, coffee
Mexico City-inspired pastries, LA churros, savory focaccia, coffee
"An embodiment of Angeleno identity in Highland Park, this bakery and coffee shop led by executive pastry chef Ellen Ramos turns out freshly fried Long Juans (think strawberry with morita chile jam or a creamy champurrado glaze), sugar-crusted conchas in orange blossom and burnt vanilla, and a piped, fried-to-order “LA” churro that arrives blistering hot and crusted in spiced cinnamon sugar — arguably the most distinct pastry in Los Angeles right now with a nostalgic flavor that matches its playful aesthetic. Drinks lean Mexican, from sweet cafe de olla and horchata con espresso to an aromatic burnt cinnamon latte, and the pastry case shifts with the seasons as Ramos channels her El Sereno upbringing. A veteran of Loreto and LA Cha Cha Chá, she also offers concha croissants, pepita-infused financier cakes, and champurrado-flavored maple doughnuts; menu consultant Odette Olavarri adds twists like kouign-amann with cajeta. Savory options include a potato soyrizo croissant and a cured beef and kale chimichurri focaccia sandwich topped with fried chile güero. The sleek, mid-century-leaning space — designed by Studio Lena’s Lena Kohl with striking marble countertops and rich wood cabinets — would fit in a trendy Mexico City colonia, but Los Angeles is fortunate to have it here, right next door to vinyl bar Gold Line." - Rebecca Roland
"I experienced Santa Canela in Highland Park, Los Angeles, as a sleek, sand-toned bakery where Ellen Ramos translates her El Sereno upbringing and Salvadoran and Mexican family roots into distinctly Angeleno pastries. The menu includes orange blossom conchas, a behemoth kale and cured beef sandwich on fresh focaccia, and Ramos’s signature “LA”-shaped churro that pairs beautifully with a cafe de olla latte; she also offers doughnut innovations like a champurrado maple doughnut bar. The acute sense of style paired with personal history makes the space feel both modern and rooted in local doughnut and pastry traditions." - Nicole Fellah
"A pastry destination in Highland Park that truly embodies Los Angeles, this sleek mid-century modern bakery and cafe—playing soft Mexican tunes over a marble bar and rich wood cabinetry—opened earlier this year with executive pastry chef Ellen Ramos (a veteran of Loreto and LA Cha Cha Chá) curating a rotating menu inspired by the city and her Mexican and Salvadoran heritage. The LA churro is the signature: piped and fried to order (plan on at least 10 minutes), shaped like the Dodgers logo, and tossed in cinnamon sugar—well worth the wait. Long John–shaped morita yeast doughnuts come filled with a sweet, tart, and spicy strawberry–morita chile jam that takes the jelly doughnut to a new level, while concha flavors rotate (orange blossom, pumpkin, burnt vanilla) for a fluffy treat that pairs well with coffee. Mexican-style coffee drinks are sweet and milky but still pack an espresso-fueled punch; the burnt cinnamon latte brings complex bittersweet flavor, the cafe de olla leans sweeter with warming panela, and you can order horchata with or without espresso. Beyond pan dulce, expect Mexico City and LA-inspired bakes like concha croissants, pepita-infused financier cakes, champurrado-flavored maple doughnuts, and savory options including a potato soyrizo croissant and a cured beef and kale chimichurri focaccia topped with fried chile güero. Menu consultant Odette Olavarri adds her twists on classics, like kouign-amann with cajeta. Seating is very minimal—just a couple sidewalk tables and tiny bar seats—so it’s best to take your coffee and baked goods to go." - Kat Thompson
"Freshly fried LA churros come out piping hot at Santa Canela in Highland Park, coated in a warming, aromatic cinnamon-sugar mixture and as aesthetically pleasing as they are delicious. Because they’re made to order, they take a bit of time, so I like to grab other pastries while I wait — especially the strawberry morita doughnut, whose strawberry jam is cooked down with morita chiles for a sweet and tart bite with a whisper of heat. The menu rotates seasonally, and right now there’s pumpkin spice pan dulce for fall." - Eater Staff
"Highland Park is lucky to have a bakery like this, where owner Ellen Ramos serves a lineup of Mexico City- and Los Angeles-inspired pastries. Expect new-school takes on classics like conchas stuffed with vanilla cream and champurrado-flavored maple doughnuts. The iconic LA-shaped churro is, of course, available (it takes a few extra minutes to prepare), alongside puffy churro croissants and savory focaccia sandwiches. The bakery is takeout only, but there are a few sidewalk seats if you want to eat on site." - Eater Staff
