In a way, the beginnings of this book started in Campanile’s tiny, overcrowded upstairs pastry section, where the pastry staff and I first began experimenting with just a handful of breakfast items—from croissants to sticky buns to cinnamon rolls. Because of that, my thanks go to the following:
To Sumi Chang, who was so instrumental in creating our pastries that to this day we think of her as the mother of Campanile breakfasts—even when she left us to open the wonderful Europane in Pasadena.
To Gerry Moss, who carried out my vision of what our rustic-style pastries could be, came up with the idea that we should sell as many kinds of sweets as we do bread, and then with energy and passion filled the display cases at the La Brea Bakery store.
To Jose Martinez, our star baker, who for the past few years has baked all night to fill the store shelves, spent all day testing recipes, and could always be relied upon when it came to hiring and training the very best. (Jose, we still haven’t figured out when you sleep.)
To our talented pastry chef, Kim Sklar, who ran the pastry department with such grace and precision that it allowed me the time and freedom to write this book.
To those who helped us create and perfect: Merilee Atkinson, Jon Davis, Eliza Lee, Michelle Gayer, Marcelino Loya, Annie Miler, Christine Moore, Ramon Ramirez, Margy Rochlin, Joan Ruggles, and Giovanni Sanchez.
To those who’ve spent so many hardworking years behind the La Brea Bakery store counter, but who never forget to smile: manager Lora Davis, and her team—Sandra Avelar, Dakota Bertrand, Mia Elkan, Theresa Limon. And to George Rose, our vested authority on all things “so very La Brea.”
A special thanks to Jack Stumpf, Jessica Buonocore, and Paul Schrade, all of whom took recipes that might be otherwise impossible for a novice chef, vetted them, and made them user-friendly.
No baking book of mine would be complete without the expertise and recipe contributions of my friend Izzy Cohen.
To Christopher Gelber, who made me listen to his opinions, even when I didn’t ask for them.
To my editor, Peter Gethers, and his assistant, Shauna Toh, who saw me through this third collaboration with support and encouragement.
To my production editor, Benjamin Dreyer, who has always forgiven the excessive amount of corrections I ask for (but is especially tolerant right after I’ve sent him chocolate chip cookies and chocolate cherry bread).
To my agent, Janis Donnaud, who knows the recipe for a great deal.
To Margy Rochlin, who has turned popping in for a visit into a lesson in the art of true companionship. We knew our Caramel Candy Kisses were perfect when she asked for “just one more.”
To my husband, Mark Peel, and my children, Vanessa, Ben, and Oliver.
To the best (but slowest) photographer, Steven Rothfeld, who believes that a blueberry scone deserves to be as well lit as Grace Kelly—even if it takes two hours to set up the shot.
To my coauthor Teri Gelber (pronounced Gel-BURR), whom I’ve known for so many years, in so many capacities. I can’t thank her enough for the endless hours she spent with me in front of the computer, getting my voice exactly right and translating my pastries into words.