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Daily Dish

Easter (brioche) bunnies at Proof Bakery

By Betty HallockDeputy Food Editor 
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Proof Bakery in Atwater Village is celebrating this Passover-Easter weekend with a menu of spring dishes and holiday baked goods.

Owner Na Young Ma’s farmers market quiches with crème fraiche custard are always a big draw. (The last piece usually goes to someone who likes to gloat while the rest of the line suffers quietly.) They include Swiss chard, Gruyere and leek, or, if you prefer, chard, Gruyere and bacon.

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But this weekend the show-stopper might be her brioche bunnies. And if those go fast, there are consolation sweets: coconut macaroons; flourless chocolate torte; and fresh fruit tart with berries and Diplomat cream.

For Passover, there’s ‘Mazel-Toffee!’ (crumbled matzo mixed with sliced almonds, butter and brown sugar topped with dark chocolate) and matzo bark (matzo sheets coated with dark chocolate, sprinkled with toasted pistachios and dried apricots).

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

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-- 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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