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Daily Dish

Some sweet news: Carmela Ice Cream to open shop; Proof Bakery in Atwater; Sweet Lady Jane expands

By Betty HallockDeputy Food Editor 
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Small-batch ice cream company Carmela Ice Cream is set to open its new shop in northeast Pasadena and plans to roll out a vintage ice cream truck. Carmela Ice Cream Artisanal Creamery will produce ice cream and sorbet -- in flavors such as brown sugar vanilla bean, strawberry buttermilk and lemon basil -- on site, where co-owner Jessica Mortarotti also will offer goods such as custom toppings from Valerie Confections, teas and marshmallows by Sugarbird Sweets & Teas and cupcakes from Blue Cupcake. The store is scheduled to open this month.

2495 E. Washington Blvd., Pasadena, www.carmelaicecream.com.

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Weeks-old Proof Bakery in Atwater Village is in full swing (Wednesday to Sunday). Owner Na Young Ma offers a full line of pastries -- financiers, palmiers, cakes such as caramel-apple spice with mascarpone creme, tarts, well, you get the picture. And Yeekai Lim, the architect-turned-barista behind the Cognoscenti Coffee pop-up shop, is serving Four Barrel coffee.

3156 Glendale Blvd., Los Angeles, (323) 664-8633.

[For the record, Dec. 7, 5 p.m.: An earlier version of this post incorrectly identified Yeekai Lim as the owner of Proof Bakery.]

Sweet Lady Jane‘s Santa Monica location has officially opened on Montana Avenue. Founder Jane Lockhart has brought her cakes, pies, tarts, cheesecakes, cookies and more to the Westside (the original Melrose location opened in 1988). Expect to find all of Lockhart’s hits, including the seven-layer chocolate cake and the marzipan-enrobed princess cake. And chocolate tacos (florentine cookies filled with chocolate mousse and covered with chocolate curls).

1631 Montana Ave., Santa Monica, www.sweetladyjane.com, (310) 254-9499.

-- Betty Hallock


Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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