Fat & Flour
Where we've featured it
Fat & Flour is a tremendous pie specialist with a semi-permanent pop-up in Grand Central Market. Their chocolate chess pie is among our favorite desserts in the whole city, and their seasonal fruit options (like strawberry-rhubarb or stone fruit) are killer. And if you don’t feel like ordering a whole pie (what’s wrong with you?), they’ve got miniature versions, too, like brambleberry with brown butter crumble.
While eating the pies and baked goods from this Eastside pop-up, you might find yourself getting hit with a wave of actual déjà vu . Maybe that’s because you’ve eaten it in a parallel universe, but most likely, it’s because you’ve had the food at Fiona, the now-closed Fairfax restaurant that was run by the chef behind Fat & Flour. She’s now brought those signature pies back, and is offering them in flavors like rhubarb cherry and Key lime topped with whipped cream, as well as a variety of brownies, chocolate chip cookies, and pure, raw, cookie dough. Check Fat & Flour’s Instagram for updates, or pre-order for pick-up through their website.
You’ve decided to cook at home this year, but still need to figure something out for dessert. Fat + Flour is a great option. The Downtown bakery inside Grand Central Market is offering a special Valentine’s cookie tin for $46 that also comes filled with fudge, shortbread, macarons, and brownies. Plus, you get to keep the tin. Pickup only.
In addition to not being blessed with an incredible singing voice, one of my greatest regrets in life is not dining at Fiona, chef Nicole Rucker’s previous restaurant, before it closed. But unlike my persistent inability to hit a note correctly, the pies from Fiona live on - and can now be found at Rucker’s Grand Central Market pop-up, Fat & Flour. Whatever your measurement of worth is - time/money/stress accumulated while looking for street parking in DTLA - I can guarantee almost every baked good here more than exceeds it. The menu rotates constantly, but some of my past favorites include strawberry rhubarb pie, raw chocolate chip cookie dough, and an apple pie made with brown butter. They’re available by the slice, but why would you?