From a tired shopping plaza, the wife-and-husband team of Amanda and Kevin Alexander bake European classics — chewy bâtards and flaky croissants and a kouign amann that’s essentially fried caramel. The couple buy all their whole grains and a bunch of their other flours from Pasadena-based Grist & Toll, and source as many of the rest of their ingredients from across the Inland Empire — honey and egg from Arnott Farms in Mentone, chocolate for their fabulous pain au chocolate from Redland’s Parliament, coffee beans from Hearthwood Coffee Roasters in Yucaipa and fruit from a bunch of small farms.

Source: Los Angeles Times January 21, 2019 15:00 UTC