Known for: Pearl Bakery, on the edge of downtown's Pearl District, opened in 1997, which makes it one of the more established enterprises on this pastry tour. The breads are sold to local restaurants and grocery stores and to customers who took up every seat in the small storefront during our visit. Most recent accomplishment? A line of artisan chocolates. Highlights: Ham and Gruyere croissant, cinnamon crowns, apple hazelnut paws, macarons, baguettes, Pugliese bread, roggenbrot (dark rye). Info: 102 N.W. 9th Ave.; (503) 827-0910, http://www.pearlbakery.com. Open 6:30 a.m.-5:30 p.m. Mondays-Fridays, 7 a.m.-5 p.m. Saturdays, and 8 a.m.-3 p.m. Sundays. Most items $1.25-$4.50.
Ricardo DeAratanha / Los Angeles Times
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