One of my favorite bakeries in LA is one that doesn’t even have a storefront, and yet is ubiquitous among the pastries one might encounter in the city. Sugarbloom Bakery is a primarily a wholesale supplier. Chef and owner Sharon Wang is the creative powerhouse behind so many coffee shop pastry cases across greater Los Angeles. And if you know, you can spot one instantly. But in recent years, they’ve sold direct to customer through online pre-orders.

The croissants are some of the best in the city, and truly you cannot go wrong with anything on the menu. But what shines through most is the flavors. Creative combinations of ingredients and flavors inspired by the world. There’s white miso kouign amanns with the perfect umami added to the crunchy caramel of the laminated pastry. There’s excellent savory options with kimchi spam croissants and a scallion pancake danish, a French onion soup bun or a spin on a classic ham and cheese croissant topped with a little cornichon. There are gluten free donuts and vegan pretzel and everything croissants. Exist in LA long enough and you’ll end up having a Sugarbloom pastry, but do yourself a favor and make your own sampler box all at once with a pre-order.