Before Shaunt Adessian opened Shanto’s Bakery in La Crescenta, he traveled thousands of miles from Los Angeles, arriving in Lebanon to discover the Levantine culinary methods and delights his parents grew up with. Except he was looking for the likes of baked manakish bread bubbling with za’atar and olive oil in Beirut, and the famous esfiha meat pies made with ground beef and spices of Baalbek, not the cupcakes and cookies that have evolved as classic American bakery fare.
Hazelnut chocolate Nutella and sliced bananas wrapped in fresh baked pita bread
He even included some nostalgia in the form of bananas doused in warm Nutella wrapped in pita bread — a typical breakfast children in Lebanon would eat on their way to school.
Read more of my piece (and see more photos) on L.A.’s portal into Beirut at LA Weekly: A Taste of Beirut: Shanto’s Bakery