Republique, maison giraud
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Way late to the show. A month of pastries here and there. The Sunday FM on Grand View in Mar Vista has gradually gathered some nice stands over the years. Frogs Organic Bakery has been reliable for French-style pastries.
Sinners & Saints on Lincoln in Venice has an interesting concept, where the baked goods and desserts are either decadent (Sinners), or are gluten-free, low-fat, etc. One friend, who is gluten-intolerant, says the gluten-free items here are so good and don’t give a hint of gluten-free. The little dessert tarts a cream puffs are nice for get-togethers - easy to eat, something for everyone.
Sycamore Kitchen’s pastries are so good. I wish the Hatfields would head west. Each pastry was perfect in execution and quality.
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Gjusta had some interesting items over a couple of days. Lamb sausage pies, banana cream caramel pie, kalamansi lime pie, chocolate ganache financier and - get this - “mochi.”
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I woke up really early on a Saturday morning and ended up at Peet’s in Marina del Rey. They open at 5AM, so they are a great option for coffee that early, and not bad at all for pastries. I didn’t ask, but I think these are sourced from Rockenwagner.
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Flour and Tea in Pasadena has always been a solid choice for Taiwanese-style breads and pastries. I consider them one of the best that I’ve tried. Their “mochi breads” are unique and pretty tasty. Their more “traditional” breads are top tier. Sorry for not removing the plastic wraps - I was lucky to get these images before they soon disappeared.
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Sorry for the repeats and format errors. Anyway, February was a sweet month.
Contributions from you are always welcomed, tardy or not. 
@Chowseeker1999, sorry for my problems with the pix.
Mochi (might have been some sort of brown mochi rice) was encased in a mini pastry shell and topped with caracara orange slice. The parts didn’t add up to anything special. The concept was intriguing but the Taiwanese version is still the way to go. Flavors in the Gjusta version were too mild.
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The salted caramel babka at Sycamore Kitchen is something else. Everything is so good.
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We didn’t see it in the case but will look for it on our next visit - thanks. My family really enjoyed Sycamore Kitchen, albeit it’s kind of a haul from the Westside but worth it.
Their pastries in general are beautiful and some of the better rrenditions on the Westside.
Wow I haven’t been here in a while! The pastries are as good or better than I remember. Even better than Gjusta, which I love or Sycamore…
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Kouign amann and Reuben croissant from Superba on Lincoln?
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Yup
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They had some pretty sexy looking croissants as well that I didn’t try with colored dough layers one filled with nutella and one with guava (I think).
Those are both worthy. Nutella is relatively common, but the guava with cream cheese is pretty unique in croissants - at least in these parts.
Does it taste like a flakier version of the Porto’s pastry?