Baked Bar

Pastry chefs Anthony Nigro and Thomas Velasquez met in UCLA's kitchens and baked together at Real Food Daily and Rockenwagner before opening this patisserie and espresso bar on Washington Boulevard. The glass cases carry butter and vegan croissants, canelés, kouign-amann, a spinach pesto danish and gluten-free cakes, and there are croissant sandwiches with turkey and provolone. Baking runs through the morning. Whatever is left from the day before goes on a discount shelf.