Lloyd’s of Avalon

On our list of the best dessert spots in Los Angeles.

The taffy-pulling machine has turned in the front window since 1941; each batch starts as sugar and corn syrup cooked to 248 degrees in a copper pan and gets 45 minutes on the puller. Alfred Butts and his wife opened the shop in 1938 and renamed it for their son Lloyd when he went to war. Eighteen flavors are made year-round from the 1941 recipe, alongside caramel apples, peanut brittle, fudge and ice cream.