"Jyan Isaac Horwitz started his baking career at Venice’s Gjusta and struck out on his own in 2020 after losing his job due to the pandemic. Only 19 years old at the time, Horwitz turned to sourdough baking like so many others to occupy his time and hands. He started offering the bread to just friends and neighbors, but demand quickly increased and he was baking and delivering over 250 loaves a week. After popping up across Los Angeles and selling bread out of a window in Santa Monica, Horwitz opened his first permanent location in 2021. In addition to coveted sourdough rolls, Horwitz bakes brioche buns, baguettes, challah, and multi-grain porridge loaves. He also branched out into bagels, serving them loose or topped with options like schmear, tomato cultured butter, and house jam. On the sweeter side, the bakery offers glossy croissants with mesmerizing curves and cruffins topped with seasonal fruits. The shop often sells out, so make sure to head over early if looking for something specific. — Rebecca Roland, associate editor" - Eater Staff, Matthew Kang
