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Bub and Grandma’s Bread opened in September 2022 in the Glassell Park neighborhood of LA. At first, I thought this was just another new restaurant on the scene, but little did I know that Bub and Grandma’s has had a cult-like following in the LA bread scene for years.
Bub and Grandma’s was founded by Andy Kadin in 2014, who spent a year baking loaves of bread every day in his apartment. He would wake up at 4 am to bake the bread before going to his office job as a copywriter in an advertising company. One of his friends worked at the popular restaurant Dune in Atwater Village. He loved Andy’s ciabatta bread so much that he gave it to the owner, who promptly called Andy asking if he would be able to make it everyday for them.
Today, Bub and Grandma’s supplies bread to some of the biggest restaurants in LA like Mozza, 71Above, Konbi and Chi Spacca. Bub and Grandma’s also provides loaves of bread and baguettes to over 100 businesses across LA.
Andy was interviewed on the podcast On The Pass in October 2021. If you want to know more about his story, here’s the link to the episode.
In the podcast, he said: “I didn’t know what I was doing. There’s endless things to learn about bread and life. I’ll never make claims that I’m a bread expert.”
In an interview with What Now Los Angeles, Andy said that he started making bread because he wanted to make the perfect sandwich: “If the bread is bad, there’s nothing you can do to resolve it with the ingredients. It’s the whole thing — it’s the foundation, it’s got to start there.”
I can’t agree more with this statement. Last year, when I was writing my post about the best deli sandwiches in LA, I came across some sandwiches in which the bread was way too hard and chewy. Even if the ingredients inside are top-notch, bread makes or breaks a sandwich.
The ball started rolling with Dune, and eventually, Bub and Grandma’s started selling at Farmers’ Markets around LA — and sold out every time. I was reading reviews from a few years ago, and some people expressed their frustration over the bread always being sold out, even within the opening hour, which is 8 am on a Sunday. The word was out.
Hollywood Farmers’ Market – 2018
Review from 2017: “Super over this bread stand. I go every single Sunday to the Farmers’ Market and go straight there to try and get some and they’re always sold out or only have like one option. I get the appeal of a place that sells out, but not when it happens by 9:30 am and happens every week. That’s just bad planning. I won’t be going back.”
Hollywood Farmers’ Market – 2017
For those wondering why we sell out so early, this is the line at 8am today. Very lucky. Round 2 at 10:30am. Thanks @thehfm!
Le French Butcher was a tiny butcher shop that opened in 2016 in the Miracle Mile area. French couple Susan and Jean-Claude wanted to bring quality cold cuts and an atmosphere similar to what you’d find in France. They also operated in Farmers’ Markets, but the store permanently closed in 2020. This is what Susan wrote on Bub and Grandma’s Yelp page in 2017:
“We’re French. And for the French, bread is not an option. It’s a necessity. Bub and Grandma’s is our hands-down favorite for everything. Because of the flour they use, the milling process, the artisanal baking, and most of all, THE TASTE. Crusty, light, rich, delicious and moist inside — as good as anything we ever get in France.”
This is another review:
“I stopped at Le French Butcher on 3rd Street, saw the baguettes, looking crusty and rustic. I bought one. I was immediately transported to Paris. The best I ever ever had in the U.S. Light, crispy crusty, chewy, moist center with big bubbles. I’m addicted.”
After these reviews, I could understand the hype around it and the long lines.
Bub and Grandma’s might seem like just another food-vendor-turned-brick-and-mortar. But the truth is, the sandwich shop took years to develop and conceptualize the menu. It wasn’t an overnight decision. Despite finding success a few years ago, Andy didn’t want to grow too big too soon.
In the podcast, he said: “If you feel the hand of the maker, it always makes it better. It also maintains the relationship between the baker and the final product. When you have people connected to what comes out of the other side, not machines, it maintains that sense of pride. If you mechanize that, it destroys that sense of pride. Sure, that will increase your profits, but it will ruin your business.”
I found Bub and Grandma’s on Instagram, and after seeing this picture of their croissants, I knew I had to go there.
When my friend Amy saw my Instagram story there, she expressed her desire to go to the newly opened restaurant. She told me that she loved their bread and had always pre-ordered it at the Hollywood’s Farmers Market to avoid the hassle.
When I went there for the first time, I was incredibly surprised by the long line, even on a weekday. I only had the croissant, but I couldn’t stop eyeing the appetizing sandwiches and the tray that had just come out of the kitchen with freshly made glazed donuts. I will share my croissant review in Part 2 of the Best Croissants in LA.
For the design of the sandwich shop, Andy said he drew inspiration from old New York delis like Russ & Daughters. At the counter, you can see the sandwiches being assembled and the pastry kitchen in the back through the clear glass window.
The menu offers no-frills deli-style sandwiches, salads, toast, sides and fresh pastries.
Andy shared in the podcast that he wasn’t trying to impress people with creative sandwiches: “It’s about giving people that sandwich comfort.” The menu is very simple, but everything was carefully curated and all the ingredients were tested when it came to the menu’s conception.
In an interview with LAEater.com, he said: “I wanted to connect more with the Jewish-Italian neighborhood that I grew up in. Tri-State-area sandwiches are really diverse, and it doesn’t feel like we have that here [in LA].”
I was going to wait until Friday to try one of the sandwiches for my birthday breakfast, but I couldn’t wait, so I went the following day. I got there at 12:30 on a Thursday and had to wait 25 minutes for my turn to order. I showed the cashier, Riley, this picture of one of their breakfast sandwiches.
“We actually stop serving the breakfast sandwiches at 10:30”, he said. I asked him about the Italian, which seemed to be the most ordered.
I asked, “What would you say is your best-selling menu item?”
“All the menu. By 3pm, we sell out of everything. But the Italian and the tuna sandwich are by far the most popular.”
I get slightly overwhelmed when I have to choose a menu item, especially when there’s a line behind me. I was like, “Omg, I don’t know!”
“Try the Italian.”
For dessert, I wanted to order the key lime in the display case, but I saw that they also had a banana pie and I had really been looking forward to trying the donuts!
Riley said, “Definitely get the donut, we have key lime and cinnamon.” Key lime on a donut seemed a very interesting choice and since I was in the mood for key lime pie, I chose that one. Because you have to order everything at once before sitting, they will give you the pastry right away, along with your order number. I noticed most people waited for their meal to come first before eating it, but a few people couldn’t wait and ended up eating their dessert first.
I sat at the bar, where I had a close-up look at chef Zach Jarrett and the cooks assembling the sandwiches.
Even though it took a while to get to the register, the sandwich came out surprisingly fast. Zach was super nice and checked up on me and the group next to me. “How’s the sandwich?” he asked. He also gave me a complimentary side of chips.
Andy’s dream was to make the perfect sandwich, and boy, did he accomplish it! I expected it to be good, but not this good. The ingredients of the sandwich were amazing, but the bread was truly the star of the show. They don’t play around. It was so soft that even when I held it with my hands, I could make an indentation.
There’s the softness and the airiness of the bread, the mix of flavors of the fresh cured meats, and then the spicy kick of the giardiniera and mustard. All the ingredients blended seamlessly, but my favorite part was the bread. It’s been three days since I had it and I’m still thinking about it. This might be a bold statement, but it was life-changing. I’ve never had bread like that before.
I waited a little bit before diving into the donut because I still had some spicy aftertaste from the Italian sandwich. I drank some water and that did the trick. Just like the sandwich, the donut was so soft that I could make an indentation when I held it.
The best way to describe eating the donut was like biting into a cloud. It was so soft, airy and fluffy. Then, my taste buds were inundated by the acidity of the key lime glaze — It was incredibly flavorful, but not overly sweet or greasy. Just the perfect balance of sweet and sour. Then you have the cloud-like texture. It was an amazing experience to say the least. If you like donuts, this is a must-order.
I can’t wait to try the tuna sandwich and their toasts!
I had been corresponding with Andy over Instagram because he said he was going to check with the pastry chef for my write-up of the croissant.
After my meal, I got to personally meet him. He said: “The best time to come is between 10:30 and 11:30”. I said, “Thanks for letting me know. Even on the weekends?” “Oh, no! (laughs) Nothing is slow on the weekends”.
On my way out, I also chatted with Riley the cashier. There was no one ordering, so it was perfect timing. He said the restaurant closes at 4pm, but by 3pm, they’re usually sold out of all the lunch menu items, so they only offer tea and whatever pastries are left. He also said that if you come by yourself, you should definitely get one of the donuts. “In my opinion the pies are more for sharing.” Indeed, most people ordered slices of pies, and just like Riley said, they usually shared them. Either way, you can’t go wrong! You can always take leftovers if you’re full.
If you’re thinking of going on the weekend, I would suggest waking up extra early to avoid the long lines or miss a sandwich that you really want to try. According to LA Eater, the day after they opened, there were only two types of sandwiches left by noon.
The parking situation is not the best, but in the end, you’ll end up finding a spot. If you want your order to go, you can order at the walk-up window, but they’re currently working on their pre-order system on the website. Do not get desperate if you wait for too long! When I went there, I witnessed first-hand how incredibly fast-paced it was, but the staff always kept a very nice attitude. Andy always had a smile on his face and made sure everyone was happy with their orders.
At the end of the day, the bread that has not been used is donated for businesses and nonprofit organizations. Bub and Grandma’s restaurant is open Monday to Saturday from 8am to 4pm. For now, Sundays are only for retail bread and coffee. Despite the opening of the sandwich shop, Bub and Grandma’s continues to operate at Farmers’ Markets across LA on Sundays. If you don’t want to go to the Farmers Market, Bub and Grandma’s bread is also available at these retailers.
Have you been to Bub and Grandma’s? Did you know about the bread before the restaurant opened?
Address: 3507 Eagle Rock Blvd, Los Angeles, CA 90065
Sources:
On The Pass Podcast – Rising Talent: Andy Kadin of Bub and Grandma’s.
Christina Coulter, What Now Los Angeles – Bub and Grandma’s Bread to Serve Up Sandwiches, Booze and Live Music This Summer.
Karen Palmer , LA Eater.com – Bub and Grandma’s Pays Homage to Tri-State Delis at Glassell Park Sandwich Emporium.
