Papillon International Bakery

The inspiration

Papillon has been baking in Los Angeles since 1996, and its owners describe the menu as a direct reflection of the diverse clientele they serve¹ . Since 2011 the bakery has pursued a fresh-to-order approach, with a stated mission of making every item freshly for each order¹ .

Who's behind it

Ella Madatyan, an Armenian immigrant who grew up in Glendale, joined her family's bakery in 2006 and took charge of the brand, flavors and menu by 2008, when the shop needed rescuing² .

What to order

• Perashki: savory filled dough pockets, among the items the bakery highlights and locals keep ordering .^3,4
• Bread boat: an open-faced, calzone-like bread topped with two over-easy eggs and cheese, with an option of cured beef basturma, a breakfast specialty .⁴
• Armenian pizza: thin flatbread with seasoned toppings, another featured item .^3,4
• Georgian khachapuri: a cheese-filled bread on the international menu .⁵

What people are saying

Diners and press alike keep returning to the fresh-to-order ponchiks and perashkis as the draws^4,5 .

Why you should try it

If you are staying near Glendale's Central Avenue, this long-running Armenian bakery is the local breakfast move, with ponchiks and bread boats made hot for your order^4,1 . It is a family-run operation that grew from one shop into a small LA chain, all built on pastries you can watch come out fresh^6,1 .