Gusto Bread

Down in Long Beach, Arturo Enciso’s artisanal panaderia integrates heirloom grains into the art of traditional Mexican pastry-making. Alongside rustic loaves studded with seeds, Gusto Bread serves an array of new-school pan dulce, including conchas, orejas and nixtamal queens—Gusto Bread’s masa-based twist on French kouign-amann. The pan de maiz, made with freshly milled heirloom corn and wildflower honey, will make you rethink your love of American-style cornbread, and we think the guava-marmalade-stuffed pastelitos is the ideal way to start a weekend morning. For a twist on tres leches cake, order the atole cake, which sits on a bed of cream flavored with the traditional Mexican corn drink and comes topped with whipped cream flavored with Andean corn white ganache.