Bottega Louie’s sweet treats

A variety of desserts are displayed at Bottega Louie in downtown Los Angeles.

A cake in Bottega Louie’s kitchen in downtown Los Angeles.

Josh Laguna, center, helps customers at Bottega Louie in downtown Los Angeles.

A worker, left, scoops a mix of batter, meringue, color and almond flour out of a mixing bowl for macarons at Bottega Louie’s pastry kitchen in downtown Los Angeles. The finished sweets, right, are displayed in colorful rows at the restaurant.

Macarons are displayed at Bottega Louie in downtown Los Angeles.

Macarons, fresh from the oven, cool in Bottega Louie’s 15,000-square-foot underground pastry kitchen in downtown Los Angeles.

A piping machine dispenses rows of a mix of batter, meringue, color and almond flour for macarons at Bottega Louie’s pastry kitchen in downtown Los Angeles.

Cake designer James Rosselle picks up a custom cake at Bottega Louie’s pastry kitchen in downtown Los Angeles.

Desiree Ramos sandwiches the pairs of macaron shells after piping at Bottega Louie’s pastry kitchen in downtown Los Angeles.

Desiree Ramos pairs the macarons before piping at Bottega Louie’s pastry kitchen in downtown Los Angeles.

Javier Avila pairs the macarons before piping at Bottega Louie’s pastry kitchen in downtown Los Angeles.

Macarons are displayed at the Bottega Louie restaurant, across the street (and above ground) from its pastry kitchen, in downtown Los Angeles.

A worker folds the batter with meringue, color and almond flour for macarons at Bottega Louie’s pastry kitchen in downtown Los Angeles.

A customer passes by Bottega Louie’s macaron case in downtown Los Angeles.