New Dangerous Neighborhood: Rockenwagner Bakery Open in Culver City...
- Dommy! Mar 16, 2006 03:09 PM
My SO just left me a message alerting me to the fact that the new Rockenwagner Bakery just ONE block away from our house is now open... He ended it with perhaps the quote of the year...
"And now we have a new danger in our neighborhood; It's not crack... it's Rockenwagner".
He picked up an Olive Loaf which we will be trying TONIGHT... Enchiladas and Olive loaf... that could work... LOL!
I just wanted to give you hounds the heads up and will be giving a full report soon...Hmmm... :)
Rockenwagner Bakery (The same breads and sweets they had at the restaurant and at Farmers Markets)
12835 Washington Blvd @ Beethoven
Culver City/Venice Border
I had a great brioche from their stand at the Sunday FM a couple weeks ago. Their rhubarb cake also looked tempting.
Yes! Thanks for the news Dommy. Apricot-custard streusel and poppy seed danishes, here I come.
Monday - Friday 8-3 pm
Saturday and Sunday 9-3
They opened yesterday and from the look of the tape hanging from the register, they have been doing a brisk buisness.
I got a Jalapeno and cheese pretzel thingy for munching on while doing laundry across the street.. I wish I had it heated and the Pellegrino from them were cold, but it was still great.
OMG! I could walk there! (that was a lie)
If I did walk maybe I could justify it.
What I can't understand is where? I go through that intersection (watching the camera) just about everyday.
Next to Pollo Loco? The mechanic?
Must be on the South side. I don't look in my rear view mirror.
Anyone know the hours of operation? I'd have to catch them after work.
Well I checked it out on the way home.
Who scouted out the location for him? What were they possibly thinking?
Could it be the front to a much larger operation in the back? Just a perk to a commercial location?
The only sign I saw (It was dark) was NOW OPEN.
I can't wait until it is so I can sample one of everything.
I'll write more when I do.
No croissants - go up Bundy, hang a left on Wilshire, and look for Amandine for incredible croissants (and everything else). (Hans) Rockenwagner is from Austria, as is his head baker, Wolfgang (Wolf, Wolfie), and the pretzelbread-based pastries and rolls are a signature item there. The pretzel rolls taste of a soft pretzel that has been made by someone who cared to do it right, and they have a nice burnished brown finish to them. If a bacon-cheddar pretzel twist sounds interesting to you, then try it - it will not disappoint. Throw down some sesame and poppy seeds onto a counter, lay out some flattened pretzel dough, set in a generous amount of bacon and cheddar, fold the dough over the bacon and cheddar, and give the pastry a good twist. After a nice baking in the oven, the bacon and cheese work their way out the edges of the pastry, becoming the perfect breakfast food...