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Pastry Chef to Watch // Hourie Sahakian

Hourie Sahakian

Photo by Vanessa Stump

Los Angeles isn’t exactly known for its bakeries, but thanks to an impressive legacy left in the hands of the right woman, Tinseltown has become a great place to indulge your next carb craving.

Two years ago, iconic pastry chefs Amy Pressman and Nancy Silverton tapped Hourie Sahakian to run Short Cake, their bakery at LA’s The Original Farmers Market. Sadly, Pressman passed away just prior to the opening, but Sahakian, now 25, honors her mentor through her creations.

“Amy believed that one should bake with courage and that’s what I try to do everyday,” says Sahakian, a recent recipient of Zagat’s 2013 “30 under 30” award. “I often start with an old recipe of Amy’s or Nancy’s and make it my own through testing.”

Sahakian’s reinterpreted classics include her beloved brunettes (Short Cake’s version of a blondie), made with earthy muscovado sugar then topped with pine nuts and thyme for an unexpected burst of freshness. Sahakian’s granola contains puffed rice and an assortment of other grains—and it tastes amazing.

Short Cake also offers a handful of savory pies, salads and sandwiches, plus Single Origin, a coffee bar concept housed within the bakery.

And good news for travelers: There will soon be a Short Cake in the new Tom Bradley International Terminal at LAX.

Molly Mogren

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