If flaky pastries are just what you crave, then it’s time you get baked at Mr. Holmes’ place in Highland Park. Here, laminated dough, which requires a laborious process of folding butter into dough numerous times to create very thin alternating layers, is elevated to an art form. Every bite brings a rush of richness and hundreds of flaky, airy layers.
The original Mr. Holmes was opened by Chef Ry Stephen and business partner Aaron Caddel in San Francisco in 2014. In the past two years, Bakehouses have popped up in L.A., O.C., and even Seoul, Korea.
To fully take in the Mr. Holmes experience, my girlfriends and I picked out half a dozen of the shop’s greatest hits to share.
First up was the intriguingly savory California Croissant ($5) stuffed with smoked salmon, ginger, wasabi, and seaweed. I liked how the nori permeated every bite, but would’ve preferred the smoked salmon in a silky state rather than in its shelf-stable cooked one.