Taron Bakery — Restaurant in Los Angeles

Thank you 🙏 Armenian brothers 🇦🇲 for good food.

Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. The cuisine also reflects the traditional crops and animals grown and raised in Armenian populated areas.

The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, frothing, and puréeing.[1] Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat (bulgur) to maize and rice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices.

Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter, when fresh herbs are not available. Wheat is the primary grain and is found in a variety of forms, such as: whole wheat, shelled wheat, bulgur (parboiled cracked wheat), semolina, farina, and flour. Historically, rice was used mostly in the cities and in certain rice-growing areas (e.g., Marash and the region around Yerevan). Legumes are used liberally, especially chick peas, lentils, white beans, and kidney beans. Nuts are used both for texture and to add nutrition to Lenten dishes. Of primary usage are not only walnuts, almonds, and pine nuts, but also hazelnuts, pistachios (in Cilicia), and nuts from regional trees.[2]

Fresh and dried fruit are used both as main ingredients and as sour agents. As main ingredients, the following fruits are used: apricots (fresh and dried), quince, melons, and others. As sour agents, the following fruits are used: sumac berries (in dried, powdered form), sour grapes, plums (either sour or dried), pomegranate, apricots, cherries (especially sour cherries), and lemons. In addition to grape leaves, cabbage leaves, chard, beet leaves, radish leaves, strawberry leaves, and others are...

ARMENIA 🇦🇲 Eat the World LA review: Back in 2015, I had not been to Los Angeles for over a decade and went straight for Little Armenia my first morning in town, to tiny Taron Bakery. You can smell it from a block or two away, the freshly made items wafting down the ugly grey blocks of East Hollywood. Decisions are not too hard here, only a couple items are for sale. When you see an old establishment like this with such a limited menu, you know they make those well. The price differences have mostly to do with size, each different beorek is made a different size and shape so you always know the one you are choosing. The largest and most expensive is the spicy cheese beorek, a flat sandal-shaped pastry with pointed ends. Grab a bottle of yogurt drink, called tahn in Armenia to accompany your breakfast. They have the Turkish version here called ayran, but basically they are the same. There are a couple tables outside if relaxing with your purchase appeals to you, and usually an old Armenian or two is here alone...

I was at this bakery yesterday buying some stuff and I bought one tahin bread. The cashier put it in the bag and I took a taste. I realized it was burned and I told the cashier, but she refused to exchange it for a fresh one. She was quite unethical and reacted disrespectfully. This reflects their customer service quite clearly and would advice everyone to go to Sasoun bakery because you get amazing and non burned food along with great...