"This is a great time for American bakeries," Times writer Brian Gallagher wrote before describing "some of the standard bearers we have loved from our travels over the last year."
Jennifer Yee, who launched the vegan viennoiserie bakery as a kiosk before opening a brick-and-mortar store, said on the bakery's website that she embraces the challenge of "making the best vegan croissant."
Gusto Bread in Long Beach was recognized for its flavorful conchas, multigrain breads and seasonal pastries, reflecting Mexican and Indigenous traditions.
For those who look forward to the fleeting pleasures of pithivier season, Ms. Yee's annual take is always a spectacular vision and a thrill - whether you're vegan or not."
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