Fat + Flour — Restaurant in Culver City

Despite shuttering Fiona after just nine months Chef Nicole Rucker has bounced back in a big way with Fat + Flour, the kiosk with limited-hours giving rise to a larger space inside Grand Central Market and now a full-fledged storefront at 11739 Washington Blvd.

Known through years baking for others including Travis Lett and James Starr, plus 2019 cookbook “Dappled,” Rucker’s collection now changes monthly or more often though signatures such as Key Lime and Chocolate Chess Pies are available daily (unless they sell out, as they do frequently.)

Also offering Salads, Sandwiches and Quiche at the new spot, a cozy space with seating, service proves curt but efficient while prices are on par with what might expect in Los Angeles for artisan Baked Goods.

Smart to start with a $4 Biscuit still-warm from the oven at 9:30am, layers separating delicately around Apple Butter, Rucker’s Gluten-Free Coconut Macaroon Pecan Brownie is rich and dense while an Oatmeal Raisin Cookie with Coconut offers a crisp ring around the more-pliable center.

Skipping signatures this time for seasonal flavors, America’s best Crust supporting Bananas, Cream and Custard, fans of salty-sweet pairings will find lots to love about Peanut Butter Cream beneath Whip on a...

The kind of place that lingers in your memory like a song you hum days later. Nestled like a secret spell in the heart of the city, Fat + Flour is more than a bakery — it’s a portal. A quiet, glowing sanctuary where sugar meets soul, where light spills across smooth counters and time slows into something tender.

The Basque Pistachio Cheesecake? A revelation. To call it the best cheesecake I’ve ever had feels insufficient — it’s a moment, not a dessert. Earthy pistachio notes swirl through its rich, creamy interior, softened and deepened by a brulée-like edge and crowned with wild scatterings of chocolate chips.

And then there’s the Key Lime Pie — a clean slice of sunlight. Whipped cream peaks ripple like waves across a silk sea, the tang of lime sharp but balanced, resting atop a crust that tastes of golden afternoons. Not too sweet, never too dense — it dances on the tongue, crisp and alive.

The space itself is pure indie poetry — sun-washed, warm, with flowers that look handpicked from a daydream and energy that says: stay awhile. You feel it immediately — that this is a place that cares. That gets it.

Fat + Flour is a love letter to dessert, written by someone who knows what sweetness can mean — and dares to...

Last week we had a great experience, tried a number of items. My wife especially loved the chocolate pecan marshmallow brownies. I went back in to get more, because my wife was looking forward to having them again. When I came home with the brownies, she was confused, as the marshmallow was missing off the top. She tasted it and it was all gooey/fudgy/dense and not cakey. Think corn syrup stirred into melted chocolate. WTH? Apparently, it is now this disgusting gluten free gross concoction where they mix the marshmallows into the batter for extra cornsyrup structure, complete with weird clear yellow goo. Why do they even call themselves Fat + Flour if they are not going to put flour in the pastry? They should have had warnings up in the store. Really, really sucks! We went online to look at other pictures of the brownies and realize we weren't crazy they changed the recipe over the last week. My wife then called and got the most disingenuous apology ever. If I wrote this review last week it would've been five stars. After this I won't...