One of Mimi Guzman’s gelatin flowers. (Amy Scattergood / Los Angeles Times)
Four kinds of Mimi Guzman’s gelatin flowers at La Mascota Bakery. (Amy Scattergood / Los Angeles Times)
Because everything on a plate should be edible. (Amy Scattergood / Los Angeles Times)
The line at La Mascota Bakery in Boyle Heights. (Amy Scattergood / Los Angeles Times)
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Amy Scattergood is the former editor of the Los Angeles Times Food section and a former member of the Food reporting team.
