I"m so happy you included Sweet Lady Jane Bakery. I used to eat lunch there when I was going to design school in the eighties. I am so happy that they are doing so well, I loved that place!
Throughly enjoying this series! Love how charismatic and respectful Paul is too! Was hoping he visited Porto’s but I’m happy he highlighted such great spots either way😅❤
Not having been back to Los Angeles in over a decade, I missed out on Valerie's stay at the Grand Central Market (a building I have been in so many times I can't even guess ...). I saw those grapefruit segments on top of a cake and thought -- "The grapefruit cake from The Brown Derby? Can it be? I've READ about it ... but ... !" It was like looking out the window one morning and seeing a little triceratops rooting in my garden. I love her idea of "cake archaeology" -- probably because one of my prized recipes is the authentic one I found for my favorite salad dressing, the house dressing from "The Source" restaurant, which used to be on the Sunset Strip. Once upon a time "The Source" dressing was sold in grocery stores, a Cardini product. Then Cardini sold out to Marzetti, and "The Source" resurfaced under another generic name (like "lemon herb") for a while. Then >poof< it was gone altogether. Eventually I decided to stop fretting about no longer being able to buy "MY" salad dressing and searched online on the wild chance the recipe might be out there. It took a few tries, but I found it one night in a posted excerpt from a book! P.S. There's a little continuity problem when our host goes to West Hollywood looking for "Cake And Art", and all of a sudden, spliced into the scene-setting montage, there's a view of the Eastern Columbia building -- the green and blue and gold Art Deco architectural treasure in DOWNTOWN Los Angeles.
L.A. is L.A, not the distinctive collective of little villages the neighborhoods are for people who travel. They do not differentiate local governmental designations. BH, Santa Monica or Downtown are just part of the L.A. landscape. Loved The Source salad dressing too. I grew up going to Grand Central regularly with my grandmother as a child.
ThankYou Paul for featuring Filipinos in your food journey and shining the spotlight on UBE 😉. Salamat Ginger👏. More power po. Pls more on Pinoy chefs .....
I’ve seen many episodes of City Bakes. This LA episode is one of my favorites. Baked goods looked amazing including the gluten-free. The layer cake that Paul made at the end looked so moist & great choice covering it in coconut.
I bought a package of Digestive cookies at the grocery store once about a year ago, and now they're a staple in our house. I love them, they are so good dunked in a cup of coffee, the sweet chocolate mixed w/ the bitterness in coffee is superb.
I love digestives, but never found them with chocolate. Have to go searching for them now. It’s hilarious to watch some of the baker’s faces when they see Paul taking over their kitchens. I wonder what the conversation was when they were scouting these places ahead of time and told them who and what Paul was like.
that crunch cake at the first bakery is not a lost recipe. it's been in my family for generations, and my grandmother sells it in her bakeries in El Salvador. we sometimes get orders for it from Salvadorans in Miami.
I am from the UK and now live in America and the one thing that I have noticed with the American desserts/sweets is that they are just way too sweet. Sweetness on top of sweetness on top of sweetness. In the UK our sweets/desserts tend to be far less sweet, typically with a sweet element but also with less sweet parts to balance the dish out. For example, in America a cream eclair will have very sweet pastry and chocolate but also with very sweet cream. In the UK we would have very little sweetness in the pastry at all and only a very slight sweetness in the cream, with perhaps the chocolate being the "sweet" element. Its so much nicer to have the sweet/savory balance. That being said - America also does some of the best savory food in the world! Delicious :o)
Ditto just chocolates. The US ones are far too sweet. And he put chocolate on the digestives. I never liked that. My Mum used to melt awful "cheddar" on my Weetabix. Yuck.
Sweet Lady Jane!!!! OMG. I went back to LA to visit and I went straight to Sweet Lady Jane on Melrose Ave. Amazing, mouthwatering cakes, cheesecakes (cookes n cream), puffs, and wonderful French Press coffee. Good luck finding a seat.
This is how excited I get about food places and kitchens and Chef's ! My knees gave out when I saw Bobby Flay from a distance..I worked at Canegie Deli at the Mirage in Vegas..I thought Star Struck was a lie Lmao!
Alternative foods are easily achievable just by substituting the right ingredients. Back in 2012 me & my friend made the very innovative (at the time) raw cakes & chocolates for a Xmas Fair & people just couldn't believe that they were so delicious being sugar free, vegan and actually good for you! They went crazy and we ran out of every single confection in no time at all! It's great to experiment with new ingredients as the results can be astounding!
I can't believe he went to Donut Friend and talked to Mark Trombino!! If you're a fan of punk and 90s emo you know who Mark is. I visited this location in LA and highly recommend the chocolate donut named after Fugazi 😉
Paul might be surprised to learn that many doughnut shops do NOT consider themselves "bakeries," especially since most doughnut are fried. Late one night I was in a small dough shop in Northern California when when a "southron" looking type, over muscled, in white shorts and a t-shirt and probably high on cocaine walked in and demanded a cup cake. The poor counter woman was completely taken aback. She apologized, and trued to explain that the shop just sold doughnuts (very good doughnuts). The would be cupcake purchaser stomped away to a white convertible Corvette, snarling about "what kind of a bakery doesn't have cupcakes?" The counter woman watched him going and then looked at the rest of us in the shop and said, "but we're a doughnut shop!"
Now you are singing my Hollywood childhood songs. I have yet to find a better collective of cultural choices in bakery hoodies. Next time go for red bean buns in Japan Town. Try sweet cakes in Chinatown. Thank you for the vintage restaurant cakes at Grand Central Market. I grew up accompaning my Grandmother on her weekly GCM trips for cases of fruits, vegies, meats and cheeses for the ten or so she cooked for daily. One of my uncle's dropped us off on their way to work. Another came on their lunch hour to haul our six to eight cases and a dozen market bags home.
WOW! WOOW! WOW!!! Awesome Country and your Car!!!!. Like Woow! I feel Privileged!!! Love Cars!!!! and Bikes. ..What a View!!!! Amazing Thankyou!!!! Sir!!! for sharing...
I’ve been working on gluten free and egg free baking for 16 years since my kids were born with severe anaphylactic allergies to wheat, rye, barley, and eggs. It is a very different and more precise thing from regular baking. Lots of stuff that would seem completely wrong for regular baking
@@paulhollywood8642 I'm Filipino and was surprised you used ube in your cake. Also, calamansi as an ingredient in pastry work Is not mentioned much. I personally hear it said in savory cooking, specifically only as something you squeeze on Pancit (Filipino bean thread noodles) It's good to hear it being used more. The trendy citrus you hear about is yuzu. Big fan!
Another wonderful show. Love that Aston Martin! Good choice! I enjoy a digestif and a cuppa proper tea. I use a pot and loose Assam. Milk please!Paul Hollywood looks and sounds like the perfect Hollywood producer , Mr Bigshot!🤣 Hollywood has one of the greatest presence on PBS or TH-cam. What a personality! I would have payed a lot of money for charisma like that….. Too late now!😂
I was hoping he not come to LA, I'd be embarrassed to compare to other places he'd gone. Lol I love that he is honest, this should be called paul hollywood teaches pple in la how to bake
Paul you hadn't stopped at some great Armenian Bakeries in Glendale and Norh Hollywood. They bake French and Italian inspired masterpieces of cakes and 100s of other individual
The blue "potato" looked very interesting. Maybe it's because I have blue potatoes in the vegetable tray😁. Does anyone know how the name was spelled? I have tried a few variants, but get nowhere.
I wonder how the names of things got so muddled crossing the pond. In the U.S., we call scones biscuits, and what the British call biscuits we call cookies. American pudding is more akin to British custard (except ours come in all flavors, not just vanilla, or eggs or milk, like custard often is) and we'd call British puds a cake.
Because the Brits over time have kept changing their minds on names of things while here in the US they just kind of stayed with the older names... Soccer and Football are a good and infamous example, Brits keyed the name soccer then changed it to football many years later while here in the US we kept the name.
@@anti-ethniccleansing465 that's exactly what I said, when I say 'ours' I mean American as I live in the U.S. I don't know much about British custard but like I previously stated, I've only ever seen it in vanilla, not like Ours which comes in all flavors.
@@SilvaDreams that's interesting, I never knew that about the word Soccer, I just always wondered where it came from. Thanks for the info, we learn something new every day :)
Lived in West LA for 20 years. Never set foot in a single one of those bakeries. Panaderias, yes. Vanilla Bake Shop, yes. Jamaica's Cakes on Pico, yes. Porto's, yes. Primo's Donuts, absolutely.
Love me some Paul Hollywood. He comes through as genuinely nice, fun and down to earth.
I love watching all these Tonic shows featuring Paul Hollywood. Love his enthusiasm. He would be so much fun to hang around for the day!
I"m so happy you included Sweet Lady Jane Bakery. I used to eat lunch there when I was going to design school in the eighties. I am so happy that they are doing so well, I loved that place!
Throughly enjoying this series! Love how charismatic and respectful Paul is too! Was hoping he visited Porto’s but I’m happy he highlighted such great spots either way😅❤
Love watching your City Bakes...so entertaining and knowledgeable. Thank you Paul!
Can totally see why this guy is famous in the UK, very charismatic.
His eyes are famous also, they are a lovely blue.
Not having been back to Los Angeles in over a decade, I missed out on Valerie's stay at the Grand Central Market (a building I have been in so many times I can't even guess ...). I saw those grapefruit segments on top of a cake and thought -- "The grapefruit cake from The Brown Derby? Can it be? I've READ about it ... but ... !" It was like looking out the window one morning and seeing a little triceratops rooting in my garden.
I love her idea of "cake archaeology" -- probably because one of my prized recipes is the authentic one I found for my favorite salad dressing, the house dressing from "The Source" restaurant, which used to be on the Sunset Strip. Once upon a time "The Source" dressing was sold in grocery stores, a Cardini product. Then Cardini sold out to Marzetti, and "The Source" resurfaced under another generic name (like "lemon herb") for a while. Then >poof< it was gone altogether. Eventually I decided to stop fretting about no longer being able to buy "MY" salad dressing and searched online on the wild chance the recipe might be out there. It took a few tries, but I found it one night in a posted excerpt from a book!
P.S. There's a little continuity problem when our host goes to West Hollywood looking for "Cake And Art", and all of a sudden, spliced into the scene-setting montage, there's a view of the Eastern Columbia building -- the green and blue and gold Art Deco architectural treasure in DOWNTOWN Los Angeles.
L.A. is L.A, not the distinctive collective of little villages the neighborhoods are for people who travel. They do not differentiate local governmental designations. BH, Santa Monica or Downtown are just part of the L.A. landscape. Loved The Source salad dressing too. I grew up going to Grand Central regularly with my grandmother as a child.
ThankYou Paul for featuring Filipinos in your food journey and shining the spotlight on UBE 😉. Salamat Ginger👏. More power po.
Pls more on Pinoy chefs .....
6:34 That cake is to. die. for. It just melts in your mouth but also with the crunchiness? It's perfect.
I’ve seen many episodes of City Bakes. This LA episode is one of my favorites. Baked goods looked amazing including the gluten-free. The layer cake that Paul made at the end looked so moist & great choice covering it in coconut.
I bought a package of Digestive cookies at the grocery store once about a year ago, and now they're a staple in our house. I love them, they are so good dunked in a cup of coffee, the sweet chocolate mixed w/ the bitterness in coffee is superb.
Best for dunking. I get the dark chocolate ones at Marks & Spencer in my country.
It’s a Biscuit, not a cookie. They are good so are cookies but like he explained the difference between the two.
Anything that Paul touches that involves flour is fantastic. I think he’s a genius when it comes to baking . Those hands ….
"Because butter is my friend"
Totally agree with her. What's better than butter?
Bacon. Bacon is better than butter
Bacon cooked in clarified butter
Love this. Very calming to watch.
My mouth is watering! Thank you for doing this
daaamn. paul wish you got yo visit south central or east la to try some Salvadoran bakeries! Some of the best quesadilla breads!
This Series was Wonderful 👏
More of Paul's talent please!
JO JO IN VT 💕😄
I love digestives, but never found them with chocolate. Have to go searching for them now. It’s hilarious to watch some of the baker’s faces when they see Paul taking over their kitchens. I wonder what the conversation was when they were scouting these places ahead of time and told them who and what Paul was like.
I’m from Canada and grew up on Digestive Biscuits as my Great Britain Grandmother used to call them. The brand we have here is called Peek Freen and i
Dark chocolate digestives are just so good with a cup of coffee or tea
@@paulhollywood8642 you’re not the real Paul. So stop scamming people.
@@hdragongirl7628 Ive reported it
Love the show all of the time. What I really want to know is--what is the model of that beautiful sports car you are driving?
that crunch cake at the first bakery is not a lost recipe. it's been in my family for generations, and my grandmother sells it in her bakeries in El Salvador. we sometimes get orders for it from Salvadorans in Miami.
Este es mi episodio favorito y más cuando tomas la foto frente al rótulo de tu apellido
I am from the UK and now live in America and the one thing that I have noticed with the American desserts/sweets is that they are just way too sweet. Sweetness on top of sweetness on top of sweetness. In the UK our sweets/desserts tend to be far less sweet, typically with a sweet element but also with less sweet parts to balance the dish out. For example, in America a cream eclair will have very sweet pastry and chocolate but also with very sweet cream. In the UK we would have very little sweetness in the pastry at all and only a very slight sweetness in the cream, with perhaps the chocolate being the "sweet" element. Its so much nicer to have the sweet/savory balance. That being said - America also does some of the best savory food in the world! Delicious :o)
Chewy cookies>>>"biscuits"
Americans have a sweet tooth hence the weight
Well, lucky for you, you can go find a UK. bakery or any type of bakery representing your favorite country.
The higher quality desserts/sweets in the U.S. are not too sweet. You should go to the places that sell organic desserts.
Ditto just chocolates. The US ones are far too sweet. And he put chocolate on the digestives. I never liked that. My Mum used to melt awful "cheddar" on my Weetabix. Yuck.
You are so much FUN!!!
I loved watching this episode!
I love your trip to all cities and talk about baking!! Awesome
great Paul you could get your walk of fame here and they are lucky to have you there.
oooh....half-coaters....love them!! Class for dunking
Sweet Lady Jane!!!! OMG. I went back to LA to visit and I went straight to Sweet Lady Jane on Melrose Ave. Amazing, mouthwatering cakes, cheesecakes (cookes n cream), puffs, and wonderful French Press coffee. Good luck finding a seat.
This is how excited I get about food places and kitchens and Chef's ! My knees gave out when I saw Bobby Flay from a distance..I worked at Canegie Deli at the Mirage in Vegas..I thought Star Struck was a lie Lmao!
Alternative foods are easily achievable just by substituting the right ingredients. Back in 2012 me & my friend made the very innovative (at the time) raw cakes & chocolates for a Xmas Fair & people just couldn't believe that they were so delicious being sugar free, vegan and actually good for you! They went crazy and we ran out of every single confection in no time at all! It's great to experiment with new ingredients as the results can be astounding!
Ube and coconut (macapuno here in the Philippines) is a classic Filipino dessert combination
Not too far from Hollywood are Porto's in Glendale and Burbank.
Porto’s cake is not that great (tastes ok), only pastries are good honesty.
@@majestic6303 Agree with you. Cheese Roll is the best, right? Well, for me, it is.
Paris and Belgium are still the best episodes and I’m from Los Angeles. But I did enjoy this
I can't believe he went to Donut Friend and talked to Mark Trombino!! If you're a fan of punk and 90s emo you know who Mark is. I visited this location in LA and highly recommend the chocolate donut named after Fugazi 😉
Mi programa favorito por el retrato con el apellido tuyo te quedó genial
The original Filipino dessert is called "Ube Halaya" and it's an absolute favorite here.
Spending a day with Paul would make me speechless. Those icy blue eyes. The accent is very interesting. I’d love to learn how to bake him.
I lived in LA for a little while and I regret that I missed so much.
I just love how he says “ube” 🥰
Cakes are Amazing.!!!!!! I'm going to run into my kitchen and make some foodies. Awesome!!!! ThankU!!!
I like the way he can drive on the left or right.
Where can I find the recipes?
Paul might be surprised to learn that many doughnut shops do NOT consider themselves "bakeries," especially since most doughnut are fried. Late one night I was in a small dough shop in Northern California when when a "southron" looking type, over muscled, in white shorts and a t-shirt and probably high on cocaine walked in and demanded a cup cake. The poor counter woman was completely taken aback. She apologized, and trued to explain that the shop just sold doughnuts (very good doughnuts). The would be cupcake purchaser stomped away to a white convertible Corvette, snarling about "what kind of a bakery doesn't have cupcakes?" The counter woman watched him going and then looked at the rest of us in the shop and said, "but we're a doughnut shop!"
Superb Paul,your purplecake,sweet Jane cakes i loveee them👌
Now you are singing my Hollywood childhood songs. I have yet to find a better collective of cultural choices in bakery hoodies. Next time go for red bean buns in Japan Town. Try sweet cakes in Chinatown. Thank you for the vintage restaurant cakes at Grand Central Market. I grew up accompaning my Grandmother on her weekly GCM trips for cases of fruits, vegies, meats and cheeses for the ten or so she cooked for daily. One of my uncle's dropped us off on their way to work. Another came on their lunch hour to haul our six to eight cases and a dozen market bags home.
Awesome 💕 and wow Janice is a scientist 💕 - if Americans, in this episode anyway, made tea in a proper cup they may like it 😊👍🏼
WOW! WOOW! WOW!!! Awesome Country and your Car!!!!. Like Woow! I feel Privileged!!! Love Cars!!!! and Bikes. ..What a View!!!! Amazing Thankyou!!!! Sir!!! for sharing...
I want to go to LA now just to cake at all of those bakeries! 🍰💋
He makes such good programmes
Best one,,,super!
Please send your cake to Australia it looks beautiful yum 😋
Paul Hollywood goes to Hollywood and bakes the most Delish cake at Sweet Lady Jane’s. Yum!😃🎄
Thank you
where did he drive to get such a good shot of the sign?
I wish you went to Republique!
7:56 - Richard Burton on a fork. Alllllllrighty then! 🤯
I’ve been working on gluten free and egg free baking for 16 years since my kids were born with severe anaphylactic allergies to wheat, rye, barley, and eggs. It is a very different and more precise thing from regular baking. Lots of stuff that would seem completely wrong for regular baking
LosAngeles has probably more donut shops than anywhere else.
I love that he used ube. I'm also surprised that more pastry chefs are using calamansi as well.
@@paulhollywood8642 I'm Filipino and was surprised you used ube in your cake. Also, calamansi as an ingredient in pastry work Is not mentioned much. I personally hear it said in savory cooking, specifically only as something you squeeze on Pancit (Filipino bean thread noodles) It's good to hear it being used more. The trendy citrus you hear about is yuzu. Big fan!
Never had an Ube dessert I didn't like. Seriously so good. If you haven't tried any, go find some!
I love anything pumpkin, no wait, I love the spices, pumpkin on it's own tastes shite, gotta have the ginger, cloves, nutmeg, cinnamon, sugar.
You are the best and cutest pastry chef 11:06pm from Italy
Wonderful 😍😍😍
Love you Paul
Digestives are my favorite!!
paul, you're such a Queen. i think you could be a little humble at time
Another wonderful show. Love that Aston Martin! Good choice! I enjoy a digestif and a cuppa proper tea. I use a pot and loose Assam. Milk please!Paul Hollywood looks and sounds like the perfect Hollywood producer , Mr Bigshot!🤣
Hollywood has one of the greatest presence on PBS or TH-cam. What a personality! I would have payed a lot of money for charisma like that….. Too late now!😂
😍😍 love this show
Go visit Sanchez Street that's my family street. Downtown.
RIP cafe 86. I never even got a chance to try it :(
To be fair neither did I :)
Fantasztikusan profi szeretem minden műsorat🤗
Purple Sweet potato, yum!
So far for me i think the Chocolate and Peanut butter....Woow!!
I googled his name to see his real name?...it is Paul Hollywood! I thought maybe it was a stage name? Regardless, I love his videos.
I was hoping he not come to LA, I'd be embarrassed to compare to other places he'd gone. Lol I love that he is honest, this should be called paul hollywood teaches pple in la how to bake
BUT!!!! Is that an Aston Martin Vanquish?!??!?! V12 😛😋😍🔥🙌🏼
Really wished Paul used Ube for that last cake.
I just wonder, as he's making his cakes, whether someone else has thought of this before. It doesn't seem impossible.
What is a cale?
Paul you hadn't stopped at some great Armenian Bakeries in Glendale and Norh Hollywood. They bake French and Italian inspired masterpieces of cakes and 100s of other individual
I like Armenian boreks and Russian/Armenian cakes. Which places do you recommend?
How did we get to 18 million people in LA? I thought it was under 4 million… but maybe in the surrounding area?
The blue "potato" looked very interesting. Maybe it's because I have blue potatoes in the vegetable tray😁. Does anyone know how the name was spelled? I have tried a few variants, but get nowhere.
Ube :) though I think you can also find it as 'purple yam'
It worked! Thank you very much😁
it is called purple yam. Ube is the Filipino word
It’s actually a sweet potato/yam, hope that helps.
@@1964Msbea Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
Me gusta mucho la parte donde te tomas la foto frente al rótulo de tu nombre te vez muy feliz los sitios y los postres deliciosos
Wow... LA has 18 times the population of the state I come from.
And yet your state has the same number of senators as LA plus the rest of California!
Illegal immigrants
What's a cale ?
That looks suspiciously like Jane Leeves at time index 38:21.
What's a "cale?"
I was today-years-old when I found out Hollywood was his actual family name.
@Fred Nolan account flagged as spam
@Darron Cherpak account flagged as spam
lol what does americanize mean? make it into a cupcake and a pound cake lol...love her energy
I wonder how the names of things got so muddled crossing the pond.
In the U.S., we call scones biscuits, and what the British call biscuits we call cookies. American pudding is more akin to British custard (except ours come in all flavors, not just vanilla, or eggs or milk, like custard often is) and we'd call British puds a cake.
Pudding comes in different flavors in America too. Not just vanilla.
Because the Brits over time have kept changing their minds on names of things while here in the US they just kind of stayed with the older names... Soccer and Football are a good and infamous example, Brits keyed the name soccer then changed it to football many years later while here in the US we kept the name.
@@anti-ethniccleansing465 that's exactly what I said, when I say 'ours' I mean American as I live in the U.S. I don't know much about British custard but like I previously stated, I've only ever seen it in vanilla, not like Ours which comes in all flavors.
@@SilvaDreams that's interesting, I never knew that about the word Soccer, I just always wondered where it came from. Thanks for the info, we learn something new every day :)
i ove cales!
37:07
Brown Derby's grapefruit cake was legendary.
I was wondering what cales were. I'm assuming they mean cakes....????
OMG! At 41:14 Paul drops the biggest piece of eggshell into the mixer. Not for me, thanks!
the Filipino woman is sweet - must make it to Pasadena one day - also too bad Manni's on Fairfax closed - best sugar-free deserts ever!
Lived in West LA for 20 years. Never set foot in a single one of those bakeries. Panaderias, yes. Vanilla Bake Shop, yes. Jamaica's Cakes on Pico, yes. Porto's, yes. Primo's Donuts, absolutely.
I've had the purple yam sponge with purple cream.
Best ever cake.
Remember Paul? Your not a celebrity...I've had a strange craving for bread! I got to get to a bakery...😀
Can i have some too, Please!!!!! Yummy!!!!!