The Sycamore Kitchen – Los Angeles, CA: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (323) 939-0151 to check today's hours. Know the hours? Send them to us.

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143 S La Brea Ave Ste 203, Los Angeles, CA 90036

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Address143 S La Brea Ave Ste 203, Los Angeles, CA 90036

Phone(323) 939-0151

StyleBakery

CountyLos Angeles County

Time zonePacific Time

From city center3.0 mi west

About The Sycamore Kitchen

You will find The Sycamore Kitchen at 143 S La Brea Ave Ste 203 in Los Angeles, 3.0 mi west of the Los Angeles city center.

Our Los Angeles directory counts 942 bakeries in total — about one per 4,118 people living in the city. If you want to compare, Breakaway Bakery sits less than 0.1 mi from here.

Opening hours for The Sycamore Kitchen are not verified in our data. A quick call to (323) 939-0151 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Bakery
Bakeries in Los Angeles	942
Nearest bakery	less than 0.1 mi

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What to order

Typical items at a bakery like this one — the bakery's own selection may differ.

Full menu

Breakfast Pastries & Muffins

Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.
Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.
Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.
Morning Glory MuffinA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.

Breads & Rolls

Honey Wheat Sandwich LoafA soft-crumbed pan loaf made with whole wheat flour and a touch of honey, sliceable for toast, lunchbox sandwiches, and grilled cheese.
Jewish RyeA deli-style rye speckled with caraway seeds, with a thin crackly crust and a dense, slightly sour crumb suited to pastrami or Reuben sandwiches.
ChallahBraided egg bread enriched with oil and a little honey, glazed for a lacquered shine; the crumb is fluffy, pull-apart, and faintly sweet.
Cinnamon Raisin SwirlA white pan loaf rolled with a ribbon of cinnamon sugar and plump raisins, made for thick slices of toast or French toast.

Cookies & Bars

Peanut Butter CookieA classic crosshatched cookie made with creamy peanut butter, sandy at the edges and fudgy in the middle, with a salty-sweet finish.
Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.
Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.
Black and White CookieA large, cakey drop cookie iced half in vanilla fondant and half in chocolate, a New York deli-counter staple with a lemony crumb.