Bub and Grandma's Wholesale — Restaurant in Los Angeles

Wherever I go I am always on the lookout for excellent crusty, artisan breads. I especially have a penchant for whole grains and naturally leavened breads. SF Bay Area was a wonderland for bread and pastries - I've probably visited more than 20 bakeries and still had more on my list to visit. Since leaving the Bay Area and coming back home to SoCal, I've been searching for some of the best bakes (bread and pastries) in the area. Bub and Grandma's is definitely one of the top bread bakeries I've tried so far in SoCal. I've tried their semo baguette, whole wheat pan loaf (100%?), spelt polenta pan loaf, sesame loaf, seasonal fruit & nut loaf (blueberry, cherry, walnut), fougasse, sourdough focaccias (with Persian olive oil & corn grit porridge). I'm planning on trying all of their offerings. Next on my radar are the emmer/farro, cinnamon raisin, and ciabatta. I especially love their semo baguette, sesame loaf, and fougasse. The whole wheat is nice too. It's not easy to come by a good 100% whole wheat - Bub's and Lodge are two places that offer great 100% whole wheats (Tartine's whole wheat is not 100%; incredibly tasty btw). I have to say when it comes to the 100% whole wheat I do like Lodge's a little more because of that impressive open crumb, flavor, and excellent bake. On another note, apparently Bub's used to do a rye bread - I'll be secretly hoping and waiting for them to revive that again someday.

The iconic Tartine loaves will always have a place in my heart, and I've also had good experiences with other places (e.g., Lodge Bread, Clark Street, among others). I still have yet to explore other bakeries. As of now, if I have to play favorites (Los Angeles), I have to say Tartine and Bub's are first the two that come to mind.

I usually get their bread at the Culver City FM on Tuesdays. If you make your way their, make sure to stop by Delvigne Croissant too. Bub's also has a stand at the Hollywood FM on Sundays and Altadena FM on Wednesdays. And of course they have a LOT of retailers that they supply their bread to. If you eat out in LA and wonder why the bread they use is so good, it might be that you're eating...

Gosh, I've had a lot of their bread! Fougasse, Emmer, 50% spelt, house, semo baguette, baguette, foccacia, spelt-polenta loaf, mushroom galette, marble cake, Mexican cookies, and the blueberry polenta cake. The Emmer is pretty sizeable and makes an absolutely stunning grilled cheese. Fougasse is fun to eat because of the crunchy saltiness and it is absolutely stunning to behold. The focaccia is delicious. The baguette is perfect. The semo baguette is good and toasts well (turns into pretty special garlic bread using Silverton's fettunta recipe because of the toasted sesame). I need to try the rye loaf and/or any other seasonal ones (please please please please bring back the mushroom galette). I miss the mushroom galette so much. My s/o said it was the most delicious savory pastry he has ever had (I have to agree). If I were you (an customer), I'd invest in a nice...

We’ve eaten inside at Bub and Grandma’s a few times and liked what we ordered. Today we ordered sandwiches at the take out window. When we returned home both sandwiches were cold and the bread on my tuna was so soggy, I only ate a couple of bites. Based on that I’m guessing that both sandwiches were pre-prepared, possibly the night before, and then refrigerated which I assume they do to save time during busy hours. For $50, I prefer my sandwich to be made on the spot, not...