Tucked away in Downtown LA, Semi Sweet Bakery a charming local bakery serving up freshly made handcrafted desserts and simple fresh food – organic, sustainable and made from scratch. True to its moniker, the shop’s desserts are skillfully engineered to be just the right amount of sweet.
As it was the first stop on one of our Dessert Tour days, we enthusiastically ordered the Red Velvet Ding-a-ling, the Creme Brulee Crullant, and the Maple Donut Sticky Bun. The Red Velvet Ding-a-ling was a soft moist cake textured with Valrhona chocolate crisp pearls and topped with cream cheese frosting. It was reminiscent of a childhood favorite – Ding Dongs. The Creme Brulee Crullant – Semi Sweet’s take of the cronut – is a cream pastry decadently flaky but tempered perfectly with the crunch and burntness of the top of a Creme Brulee. It is a must try for Creme Brulee lovers. The syrup on the Maple Donut Sticky Bun sexily drips down and the scent of the Apple Wood bacon is alluring. Sweet and salty, the bun lives up to the sticky goodness its name implies. There is a perfect crunch to the outside of the bun while the inside reminds us of a French Toast – soft and bready. It is a wonderful contrast of textures. If you should be in downtown, definitely swing by for a visit and treat yourself.
Semi Sweet Bakery
105 E 6th Street
Los Angeles, CA 90014
Photos courtesy of Michelle Nicole Photography