Santa Canela

Santa Canela sits on the corner of Figueroa and Avenue 56, a small, warm shop where the majority of seating is a handful of tables set up just outside the entrance. The inside is snug and cozy, with a mid-century modern feel, but with only a couple of seats available, it’s a space built primarily for takeaway. This is the first storefront from chef Ellen Ramos, who grew up in the next neighborhood over and brought her experience from fine-dining kitchens like Redbird and 71Above back to her community. The whole concept is a modern interpretation of a classic Mexican panadería, presenting pastries that feel both fancy and familiar. The menu, displayed on the counter where you order, is a direct reflection of the warm spices and recipes from the chef's Mexican and El Salvadoran heritage. Conchas are a staple, with one version filled with notes of toasted vanilla and clove and another flavored with orange blossom. The Morita Donut has a strawberry jam filling that carries a subtle, smoky heat from morita chile, while the Churro Croissant is a constant fixture. Savory options are just as considered, with a potato and soyrizo croissant and a chicken tinga tart made from the chef’s mother’s recipe. The signature “LA Churro” is always made fresh to order, so you can expect a short wait for it. Lines often form, particularly in the morning, as people stop in for a pastry and a specialty coffee. For drinks, the menu includes a Burnt Cinnamon Latte and an Horchata Coffee.