Fiona, Los Angeles CA

Fiona

Strawberry Bostock

Oatmeal Raisin Cookie

Luxurious Sesame Butter Toast – Sesame Brioche, Sea Salt, Honey, Black Sesame Seed Paste, Golden Sesame Seed Paste

Buttermilk Biscuit

Multigrain Porridge Pancake – Kasha, Oats, Wheat, Poppy Seed, Flax Seed, Maple Syrup, Beurre de Baratte

Buttermilk Pancake – Maple Syrup, Beurre de Baratte

Vietnamese Fried Chicken Sandwich – Chicken Thigh, Caramel Glaze, Pickled Carrot, Pickled Daikon, Cucumber, Herbs, Aioli, Potato Bun

Blueberry Scone

Chocolate Chip Cookie

Key Lime Pie

Lemon Chess Pie

Blueberry Pie

Chocolate Chess Pie

Remember that great article about female Bakers in the LATimes late-July? Well, on Sunday one of the featured businesses closed for lack of business, and only Los Angeles is to blame as Chef Nicole Rucker’s collection of Pies and Pastries at Fiona was nothing short of exemplary as tasted just minutes after opening on Friday morning.

A part of Fairfax for just nine months, rumors of an expensive build-out and fair-to-middling savories from collaborator Shawn Pham speculated as part of the Restaurant’s failure, it was thankfully with a trip planned weeks in advance that three guests entered Fiona to find shelves fully stocked, the tally of $105 after tax and tip yielding a Baker’s dozen choices served amidst comfortable environs.

Once described as a dream come true for Rucker, years baking for others including Travis Lett and James Starr finally yielding a home of her own, it was surrounded by artwork from the Chef that first bites of housemade Sesame Bread were taken, first baked with Almond Cream atop Strawberries and then beneath two types of Sesame Butter plus local Honey and crystals of Sea Salt.

Continuing with Cookies, both Chocolate Chip and Oatmeal Raisin well-crafted without being revelatory, it was here that Chef Rucker’s Buttermilk Biscuit proved a game-changer, its taste that of pure Butter while the texture tiptoed a fine line between Cake-like and flakey.

Further impressed by two types of Pancake, though the $9 tab for mixed Grains and Flax likely raised an occasional eyebrow even in Hollywood, suffice it to say any Bakery culturing its own Butter is cutting no corners while Chef Pham’s lightly-fried Chicken Thigh beneath Caramel Glaze also fared quite nicely atop a fluffy Potato Bun with added intrigue from spicy Pickles.

Next finding Nicole’s Blueberry Scone a lot like her Biscuits, un-British but exquisite, it was at $7 per slice that four styles of Pie each set a high standard, Key Lime featured in the new cookbook “Dappled” undeniably the best of its kind in terms of taste and texture while tangy Lemon Chess and fresh Blueberry with Crumble were also enjoyable despite quickly being lost in the wake of what can best be described as a barely-set Fudge Brownie supported by a robust all-Butter Crust.

www.fionabakeryla.com

Category(s): Breakfast, California, Dessert, Fiona, Food, Los Angeles, pancake, Pancakes, Vacation
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