The unofficial master boulanger spends his weekends creating artisan breads in his Los Feliz kitchen and handmade backyard bread oven.
Once, Laura Ann Masura was a punk rock drummer. Then she discovered jam making. Now, her sweet calling is also helping her recover from a serious motorcycle accident.
At Obata Brewery in Japan, a brew master carefully oversees the details that go into making high-quality sake. He even moves into the brewery at one point to keep a closer eye on the mash.
'People must respect chocolate,' the French-born former L'Orangerie pastry chef says. Besides Yvan Valentin Chocolate Truffles, he also owns a wholesale bakery, Sweet Temptations.
Nory Hovagimian opened Nory Candy & Pastry in Hollywood in 1964. Dickran Jibilian bought the candy-making business and moved it to the San Fernando Valley in 1981. Now owner Armand Sahakian runs the show.
Ventura Limoncello keeps exacting standards as it seeks to make the canary-yellow liqueur a regular happy-hour special in L.A.
The East Los Angeles company uses generations-old family recipes to fashion its jamoncillo, camote, calabaza and other traditional Mexican sweets.
Paul Sherman insisted on kosher baking; Abby Franke believed in milling his own flour. Together, they fashioned a tasty business model.
The Leimert Park cobbler maker and entrepreneur has learned from trial and error. Her loyal customers and supporters have helped her out in tough times.
The relish maker adapted his recipe from one used by the former Pasadena diner Rite Spot. Then he had to learn how to pitch it to grocery store shoppers.