Call us at (213) 228-9975 to place special orders or to find out if we've put anything special on the shelves!

Our New Hours:
Tuesday - Sunday 8am - 4pm
Closed on Mondays

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Sharlena Fong

Sharlena Fong would never be the same after the events of September 11th 2001. The attack on the World Trade Center sent a message to her very core: Do what you love! Lead an inspired life!

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James Gonzalez

At Semi Sweet Bakery, James continues exploring his concept of creating simple fresh food made from scratch using organic produce and sustainable meats.

Read more

Sharlena Fong

Sharlena Fong would never be the same after the events of September 11th 2001. At the time, the native New Yorker was working as a successful consultant in the World Financial Center. The attack on the World Trade Center sent a message to her very core: Do what you love! Lead an inspired life! With that as a mantra, Sharlena left the world of finance and entered culinary school to pursue her true passion.

After a successful internship at Eleven Madison Park, Chef Nicole Kaplan hired Sharlena as a pastry cook. After two years at the award-winning restaurant, Sharlena landed a pastry position at Thomas Keller’s Per Se lead by Chefs Sebastian Rouxel and Richard Capizzi. With this team of talented chefs, Sharlena learned the importance of a clean kitchen, technique, consistency, and quality ingredients.

Sharlena transitioned to become a member of the opening team at the first Bouchon Bakery in NYC by recipe testing and participating in the day-to-day operations. This is when the dream of opening her own bakery was ignited.

In 2007, Sharlena moved to downtown Los Angeles, CA. She was quickly taken by the vibrancy of this budding community. As the original pastry chef at the Nickel Diner, Sharlena saw a need for a local bakery that made freshly baked handcrafted goods.

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Dennis Hunter

Dennis Hunter has never been afraid of pursuing his dreams. When he was 17 years old, he decided he wanted to see the world. He took a year off before college and lived on Moloka'i, Hawaii. Two years later, he studied for a year in Ghana, West Africa studying ethnic art and symbolism. It was there that he learned what it is to be a member of a community and he vowed that he would live a life of service to those around him, while always pursuing his dreams.

Since 1992, Dennis has been working in various aspects of film production and holds an MBA from Pepperdine University, specializing in entrepreneurial business. He moved to downtown Los Angeles and adopted it as his home when he bought his loft in 2005, joining in the rebirth of the Historic Core.

Dennis also has fond memories of his grandmother's kitchen where she made supper for the family on Sundays growing up in San Diego. Baking had always been a hobby, so when he met Sharlena Fong, he asked her if he could intern for her on Saturdays during one summer to get the experience of working in a commercial kitchen. Half way through that summer, he decided he wanted to be a part of a bakery and by the end of the summer the idea of Semi Sweet Bakery was born.

When asked "Why a bakery? What does it do for you?" Dennis' response was about that vital purpose in life that we all need to fulfill, finding our calling and being of service to humanity. "I am blessed to be able to bring happiness to people. No matter how bad someone's day is, no matter how much heartache someone may be going through, I get to give them a slice of cake or a piece of pastry made with love, and they smile!"

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James Gonzalez

Inspired by his Grandmother's cooking James attended culinary school at Los Angeles Trade Tech. Since graduating in 2006, James has worked at the Nickel Diner in downtown Los Angeles with Chef Monica May who challenged him to make everything in-house from scratch and focus on flavor profiles.

James also spent time under Chefs Roxanna Jullapat and Dan Mattern at Ammo in Hollywood, specializing in California Rustic cuisine, using the best in local farmer’s market produce and sustainable meats. Here, he learned that great food starts with great resources.

At Semi Sweet Bakery, James continues exploring his concept of creating simple fresh food made from scratch using organic produce and sustainable meats

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Mornings
BRIOCHE BUNS & BISCUITS
Maple Bacon Sticky
Made with 100% Maple Syrup
Cinnamon Bun
Chive Biscuit - Buttermilk Biscuit with Chives and Tillamonk Cheddar Cheese
 
DANISH & CROISSANTS
Cheese Spinach
Prosciutto Goat Cheese Apple Cinnamon
Lemon Blueberry
Croissants Almond Croissants
Chocolate Croissants Chocolate Almond Croissants
 
CAKES/BREADS
Hazelnut Coffee Cake 7 Up Pound Cake
Chocolate Banana Blueberry Cornbread
Lemon Poppy
 
POCKET TARTS
Strawberry PB & J
Apple Cinnamon
 
CAKE DONUTS (Baked not Fried)
Red Velvet Strawberry Shortcake
Orange Chocolate
Almond Joy
 
Snacks
EMPANADAS
Mushroom PicadilloBeef
 
DING A LINGS
Traditional Red Velvet
PB Crunch *as seen on Unique Sweets! Hazelnut Crunch
Valenting a Ling
 
COOKIES AND BARS
Triple Chip - Chocolate, Butterscotch, and Potato
Peanut Butter Pretzel
Samoa Macaroons - Coconut, Chocolate, and Caramel
Brownies
Lemon Bars
 
9" CAKES (48-Hour Notice Required)
Banana Bomb - Devil's food, Whipped Cream and Bananas
Strawberry Banana Bomb - Yellow Cake, Whipped Cream, Bananas, and Strawberries *as seen on Unique Sweets!
Red Velvet - Valrhona Pearls, Cream Cheese Frosting
Mexican Hot Chocolate - Cinnamon Ganache, Devil's Food, Chocolate Buttercream
Strawberry Three Ways - Strawberry Buttercream, Jam, Lemon Curd
Hazelnut Crunch - Hazelnut Buttercream, Devil's Food, Praline Crunch
Carrot Cake - Cream Cheese Frosting and Praline
Death by Chocolate - Rich Chocolate Ganache, Devil's Food, Chocolate Frosting and a hint of Raspberry
Mellow Yellow - Yellow Cake, Vanilla Frosting, Fresh Strawberries (optional)
German Chocolate Cake - Light Chocolate Cake, Coconut Custard, Pecans, and Chocolate Frosting
Vanilla Caramel - Buttermilk Cake layer, Salted Caramel Buttercream, and Crispy Caramel Pearls
 
SALADS & SANDWICHES
McFong Breakfast Sandwich - Bacon, Egg and Tillamook Sharp Cheddar Cheese on our homemade chive biscuit
McCaliente Breakfast Sandwich - Bacon, Egg, PepperJack Cheese, and pickled jalapeño on our homemade chive biscuit

We're located 105 E 6th Street, Los Angeles CA, 90014, between Pussy & Pooch and Las Perlas downtown.

Just follow your nose to the cakes, cookies, and tarts!