Sure, you’ve probably heard about the breakfast cake and breakfast wine at lou, because let’s be real, who doesn’t want to eat cake and sip wine for breakfast? Especially when it’s a warm, subtly sweet, deeply rich, hazelnut slice, dotted with cacao nibs for crunch, and topped with whatever fruit happens to be in season (think delicious compotes accentuated with a bit of zest) – that also happens to be gluten- and dairy-free. But the pastry program at lou goes well beyond that delightful morning duo, with executive pastry chef Sasha Piligian turning out an inventive menu of California-meets-Europe style pastries and desserts that rotates daily based on her own inspiration and whatever local, seasonal ingredients are available.
At the chic Inglewood café, Piligian applies much of the detailed knowledge she gained from years spent at LA’s celebrated all-day café Sqirl. “I wasn’t really sure what people would like here,” she explains, “but I’m continuing the same things I learned at Sqirl, here.”
That means steering clear of all white flours. “Whole grains are much more flavorful and better for you,” she says. “I’m not trying to do 100% whole wheat or whole grain or anything, but if you add whole grains, things just taste better.” You won’t find an overabundance of sugar drowning out all the thoughtfully developed flavors here, either.
Daily, lou offers a rotation of cookies, pastries, and a cake; plans are also in the works for seasonal slab pie. Recent offerings on the dessert side have included an apple tart with tahini and tonka bean crème fraîche, and tapioca pudding with pineapple jam and a cookie wafer. An ice cream is always available throughout the week, too. For an extra special treat, stop in on the weekends for made-from-scratch doughnuts. Depending on the day, you’ll be treated to a fritter, old-fashioned, or yeasted donut with various glazes and toppings. Be sure to get there early —they only make about 14 or so a day.
Limited availability, Saturday and Sunday only, until sold out.