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Daily Dish

Pretzel logic?

By Betty HallockDeputy Food Editor 
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What’s up with all the bakery crossover? BreadBar has started carrying Hans Rockenwagner‘s pretzel bread and, on weekends only, City Bakery‘s pretzel croissants, along with City Bakery’s baker’s muffins. How come a bakery partly owned by Eric Kayser, a premier French baker, is carrying other people’s baked goods? I’ve also heard that Boule might start supplying BreadBar with viennoiserie.

Nonetheless, as an Eastsider, I’m glad not to have to drive all the way to Brentwood to get a pretzel croissant, with its flaky thin-crisp exterior and pillowy-soft layers inside. But get to BreadBar early. Every time I stop in at the shop on 3rd Street (OK, I sometimes get up late on Saturdays), the pretzel croissants have been sold out. No baker’s muffins, either.

‘I’ll check on the numbers,’ says City Bakery owner Maury Rubin. ‘They must need more.

BreadBar, 8718 W. 3rd St., Los Angeles, (310) 205-0124; 10250 Santa Monica Blvd., Century City Westfield Shopping Center, (310) 277-3770.

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-- Betty Hallock

Photos by Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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