This Pasadena bakery is run by a private chef-slash-influencer, and the pastry case is filled with various dessert shop standards—cakes, cookies, cinnamon rolls, and brownies. They’re on the delicate and not-too-sweet side, but the chocolate items are impressively chocolately, and vanilla and other spices come singing through wherever they're used. The menu is split up into AM and PM sections, so timing matters—show up early if you want to grab one of the coveted cinnamon rolls.

The pan dulce at Pan Estilo Copola might look like basic whole wheat conchas from the supermarket, but there’s more to these brown-hued pastries than meets the eye. The secret: this family-owned, Guerrero-style bakery in Compton ferments wheat dough and shapes it by hand, producing rustic-looking, sweet-savory pan dulce like squiggly sugar-coated gusanitos or warm empanadas overstuffed with purple yam.

This pint-sized Mexican bakery is run by the pastry chef from Loreto, and if you've ever had dessert at that restaurant, you'll understand why we're giddy about the fancy pan dulce here. The selection spans fresh “LA”-shaped churros, exquisite strawberry-chile donuts, focaccia sandwiches, and our favorite, the crunchy house conchas dusted in cinnamon and filled vanilla chantilly, which tastes even better than they look. Lines form on weekends, so arrive before 11am.

The Korean-influenced pastries are as light and balanced as the space: subtly tangy lime tarts with sugar-crystalized perilla leaves, not-too-sweet kabocha cakes decorated with a bouquet of dried persimmon, and black sesame chocolate cookies with soft, spongy centers that taste like they’re genetically part-cake. Modu has a four-pastry-per-person policy, but we could try each one and not feel like a walking cream bun after. The shop does occasionally sell out on weekends.

Petitgrain Boulangerie bakes French pastries like Jimi Hendrix rips guitar solos: flawlessly. The Santa Monica pastry shop, run by the co-owner of LA’s best-known baking school, is big on traditional techniques and locally sourced flour. Those simple little details are what make Petitgrain's croissants stand out: the slightly salty, not-too-buttery crescents have lacy and delicate layers that'll elicit squeals from dough nerds.

The laminated masterpieces at Fondry come at a price, and we don’t mean the $7 they charge for a danish. There’s usually a long line at this Eagle Rock patisserie well before they open, which means planning your morning around these baked goods. But if there’s a kouign-amann worth the effort, it’s here. The tender spiraled bun pulls apart like a yarn ball with a gentle tug, and the lightly sugared crust crackles when you sink in your teeth.

Cafe Tropical has changed ownership a few times over the years, but this 50-year-old bakery on Sunset hasn’t veered far from its Cuban roots. The current menu is still dominated by classics, like their famous cubano sandwich and golden-crusted pastelitos filled with sweet cheese and guava paste. But it's new additions like an excellent BEC on cushiony coco bread, lightly floral orange glazed donuts, and a spicy jerk chicken sandwich that we're most excited to pair with our midday cafe cubano.

Old Sasoon is a four-decade-old Armenian bakery in Pasadena where you can find beautiful za’atar-crusted flatbreads, beorags filled with spicy soujouk, and jingalov hatz stuffed with so much dill they glow green in the sun. All of these delicious, fresh-from-the-oven things are available to-go, but we much prefer sitting on Old Sasoon’s sidewalk patio. It’s a nice place to slow down, take in some sun, and drink coffee from a paper cup.

Named after a sweet custard-filled pastry, Cream Pan is the kind of French/Japanese bakery that understands the power of whipped dairy. The long glass cases inside their massive Lomita bakeshop are lined with things like melon buns, custard cups, and shortcakes covered in homemade icing. No trip here is complete with one of their strawberry croissants, too—it tastes like a cross between puff pastry and profiterole, with sweet cream and strawberry slices oozing from flaky laminated dough.

If you leave Gjusta without bread and/or baked goods, you’re not to be trusted. In addition to a full food menu, this Venice establishment offers a huge variety of bialys, bagels, sourdough loaves, and baguettes. Their baguettes are hard to beat, but focus on the pumpernickel and olive loaves if they're in stock. Even the butter you spread on top will be in awe of their herby notes and spongy texture. Meanwhile, it’s impossible to go past the pastry case and not consider at least five things.