Superba Food + Bread is a Venice restaurant and bakery that has been serving the community for close to ten years. They bake all of their breads and pastries in an artisan fashion, made by hand and using the best ingredients.

Learn more @lifesuperba and www.superbafoodandbread.com

Southern Girl Desserts was founded in 2007 and was Los Angeles' first southern inspired bakery. Owners Catarah Coleman and Shoneji Robison combined their family recipes to create southern delicacies such as pecan pie, sweet potato cupcakes, and so many more. The duo are winners of Cupcake Wars, host a baking show on Amazon Prime called "Baking Savvy" and ships nationwide on Goldbelly.com/southern-girl-desserts.

Visit @southerngirldesserts and www.southerngirldesserts.com!

Dana has spent the past 15 years learning how to personalize and recreate her childhood cuisine. She's been on a quest to learn as much as she can from whomever she can. This passion and tenacity propelled Dana all the way to the finals of The Great American Baking Show. And she's just getting started!

Learn more at https://commandatoreofthekitchen.com and follow @danacommandatore.

Consisting of a buttery shredded phyllo dough pastry layered with our secret sweet and salty cheese mixture and other delicious fillings and topped with homemade simple syrup, Knafeh Queen pies are the perfect way to spoil your sweetheart or celebrate a special occasion!

Learn more @knafehqueens and https://www.knafehqueens.com

At Sweet Lady Jane, they break our own eggs, peel their own apples, roll their own pastry, and squeeze their own lemons. They use only the finest imported chocolate, the freshest butter and cream, the highest quality in-season fruit, no mixes (as many bakeries do), and no preservatives. You’re going to taste the difference!

Learn more by following @sweetladyjanebakerycafe and visiting https://sweetladyjane.com!

Your childhood treats, reinvented! Cake Monkey Bakery specializes in mini layer cakes and your favorite childhood snack treats made with a modern & sophisticated twist. Cake Monkey is capturing the magic of those memories just for you.

Visit @cakemonkeybakery and https://www.cakemonkey.com/ to learn more.

République, a contemporary French restaurant, is owned by Chef Walter Manzke and Chef Margarita Manzke. Opens daily as a café with delectable breads & pastries specially created by Chef Margarita, and transforms to a highly seasonal dining experience by night curated by Chef Walter.

Learn more at @republiquela and https://republiquela.com/

From the very start, Lady M has strived to create the most exquisite, high quality confections that marry French traditions and techniques with Japanese sensibilities. In 2004, they opened their first jewel box boutique on 78th Street in the Upper East Side of New York City. Today, they are proud to operate in more than 40 locations, both domestic and international, with more to come.

Learn more at @ladymcakes and https://www.ladym.com/

Founded in 1956 by husband and wife, Ralph & Celia Primo, Primo’s Donuts is a Los Angeles staple consistently ranked as one of the top donut shops by publications including The Los Angeles Times, Food Network, Thrillist, Eater LA, Food & Wine, LA Weekly and more. In 2019, Food Insider crowned Primo’s Donuts the “Best Doughnuts in Los Angeles”.

Learn more at @primosdonutsla and www.primosdonuts.com

BH&LP is a personal chef duo that specialize in intimate gatherings, parties and meal delivery.

Learn more at @bh.and.lp and www.bhlplosangeles.com

Alex is an LA-native community health educator, recipe developer, and writer. She runs a cooking blog centered around approachable, plant-based cooking and food activism.

Learn more by following @everythingalexcooks and visit Alex's blog at www.everythingalexcooks.com!

Darnai Thomas is a chef by trade but a cookie baker by love. Thunderbolt Cookies started as a hobby and became a business but Chef Darnai never let go of the reason he started this: for the love of cookies.

Learn more by following @Chef_darnai_larue!

Topanga Mother focuses on naturally fermented sourdough breads, only using organic flour and whole grains. They favor gentle mixing methods and fully hydrated doughs, which require hand shaping. Each loaf of bread has its own characteristics, reflective of the ingredients and energy that characterize our process from start to finish.

Learn more at https://topangamother.com/ and @topangamother!