Proof Bakery is a charming gem in Atwater Village, known for its irresistible pastries, great coffee, and a cozy vibe that keeps locals coming back for more.
"Worker-owned bakery Proof makes some of the best pastries in LA, so it's no surprise the croissant is superlative. While some croissants lean too buttery or too bready, this one strikes the ideal balance. The outside is crispy and fragile, with tender webs of laminated dough right below the surface. Seating can get tricky during busier hours, and the selection does dwindle during the afternoon, so head over early for the best shot at securing pastries and somewhere to enjoy them." - Rebecca Roland
"Proof is a worker cooperative bakery in Atwater Village known for its exceptional pastries, especially its croissants. On weekends, the bakery is bustling with patrons seeking out their special tarts, cookies, and scones." - Eater Staff
"Online pre-orders for Proof’s Thanksgiving pies begin on November 15. This year’s treats include a hojicha tea tart, a double-crust apple pie, and a pumpkin kabocha squash pie. Pick-ups are available on November 27 or Thanksgiving Day." - Mona Holmes
"The lines at this cute Atwater bakery can get long on the weekends (we’re talking sneaker-store-on-Fairfax lengths), but with some patience, you’ll be treated to a treasure trove of pastries, croissants, and bread loaves. Rotating sandwiches come on crusty baguettes, ideal for munching on at the park. Fluffy brioche buns are airy and light, and the chocolate chip cookies are what we wish every chocolate chip cookie tasted like: soft and sprinkled with sea salt. The energy here is friendly and neighborhood-y (you’ll definitely see a young family or two), so if you don't want to wait to consume your carb haul, grab one of the small patio tables outside. " - brant cox, sylvio martins, arden shore
"Look no further than this worker-owned cooperative bakery for some of the finest cakes in town. From the chiffon with lemon curd and fresh meringue to the dark chocolate raspberry torte, the flavors change with the seasons — and all are expertly baked with the deftest of hands. — Cathy Chaplin, senior editor" - Cathy Chaplin, Eater Staff