Sugarbloom Bakery
Pastry shop · Glassell Park ·
Specializing in flaky croissants and unique pastries, plus coffee
Specializing in flaky croissants and unique pastries, plus coffee
"If you frequent coffee shops around the city, then you’ve likely had a Sugarbloom pastry (this place is essentially LA’s original ghost bakery). While most small food businesses start off with retail and then expand into wholesale, Sugarbloom did the opposite. In fact, owner/pastry chef Sharon Wang said the past year has given her the opportunity to return to Sugarbloom’s roots. With the wholesale business, Wang focused on classic pastries, but selling directly to customers has allowed her to bring back some more unconventional treats, like the kimchi and SPAM musubi croissant, which was inspired over a dinner of Korean army stew. Born in Taiwan and raised in Arcadia, Wang had a career in interactive design before enrolling in a weeklong discovery program at the Culinary Institute of America. After a decade working in the Thomas Keller empire, she started making pastries for a friend’s coffee shop in 2012. Soon after, Stumptown reached out to her to supply pastries for their Arts District shop, and the rest is delicious history. Order this: White miso kouign amann or a kimchi SPAM musubi croissant." - with warm welcome, leslie yeh
"White miso kouign amann or a kimchi SPAM musubi croissant If you frequent coffee shops around the city, then you’ve likely had a Sugarbloom pastry (this place is essentially LA’s original ghost bakery). While most small food businesses start off with retail and then expand into wholesale, Sugarbloom did the opposite. In fact, owner/pastry chef Sharon Wang said the past year has given her the opportunity to return to Sugarbloom’s roots. With the wholesale business, Wang focused on classic pastries, but selling directly to customers has allowed her to bring back some more unconventional treats, like the kimchi and SPAM musubi croissant, which was inspired over a dinner of Korean army stew." - the infatuation los angeles crew
"During the week Sugarbloom Bakery provides a rotating selection of pastries for the cafe." - Kelly Dobkin
"Eagle Rock’s Sugarbloom Bakery supplies pastries for Velverie’s full-service breakfast and brunch offerings." - Mona Holmes
"If you frequent coffee shops around the city, you’ve likely had a Sugarbloom pastry (this place is essentially LA’s original ghost bakery). While most small food businesses start off with retail and expand into wholesale, Sugarbloom did the opposite. In fact, owner and pastry chef Sharon Wang said the past year has given her the opportunity to go back to Sugarbloom’s roots. With the wholesale business, Wang focused on classic pastries, but selling directly to customers has allowed her to bring back some more unconventional treats, like the kimchi and SPAM musubi croissant, which was inspired over a dinner of Korean army stew. Born in Taiwan and raised in Arcadia, Wang had a career in interactive design before deciding to take a sabbatical and enrolling in a weeklong discovery program at the Culinary Institute of America. After a decade working in the Thomas Keller empire, she started making pastries for a friend’s coffee shop in Arcadia in 2012. Soon after, Stumptown reached out to her to supply pastries for their Arts District flagship, and the rest is delicious history." - With Warm Welcome & Leslie Yeh
