There's a moment every June when the first flat of stone fruit arrives at the bakery and the whole kitchen wakes up.
Cherries, apricots, nectarines, plums — all at once, all peak, all begging to go into something good. We've been baking with summer stone fruit at Penny Oven for years, and it's still one of our favorite times on the calendar. The fruit is sweet enough that you don't need to overload with sugar, tart enough that it holds up to the richness of a good pastry, and fragrant enough that the whole shop smells like a very good day.
What's in the Case Right Now
This week we've been running a Stone Fruit Danish — laminated dough, pastry cream, topped with whichever stone fruit came in freshest from the farmers market. Sometimes it's cherries. Sometimes apricots. Last week it was a nectarine-plum combination that we barely kept in the case long enough to photograph. These change daily, so follow us on Instagram if you want to see what's fresh.
Our Dutch Baby has gone full summer mode: served with a sautéed cherry–brown butter compote and a spoonful of housemade crème fraîche. It's warm, dramatic, and deeply satisfying in that specific way only a Dutch Baby can be. One of those dishes that gets ordered, arrives at the table, and immediately causes everyone nearby to ask what it is.
And if you're more of a savory morning person, the Shakshuka remains our most-ordered dish — we've added a seasonal side of market-fresh tomatoes and torn herbs that rounds out the plate beautifully. It's a full breakfast. You won't need lunch.
Made Here, Daily
Everything on the pastry side starts from scratch every morning. The laminated doughs, the pastry creams, the stone fruit compotes — all made in-house, all made that day. We don't bake yesterday's croissant.
This is the part of the job we love most: building a menu that reflects what's actually good right now, not what's easiest to standardize. Stone fruit season is short. We'd rather bake hard for six weeks and do it right than coast through the whole summer on autopilot.
Come Eat With Us
We're open Monday through Sunday, 7:00am to 3:00pm, right here in Eagle Rock. Give us a call at 323-739-0091 or just come by — the kettle is always on.
The cherries won't last. Come soon. 🍒
Penny Oven — Eagle Rock, Los Angeles