FROM THIS EPISODE
This week, LA Times food critic Jonathan Gold dines at Zach Pollack’s reinvention of Pizza Buona in Echo Park. The corner pizzeria on Sunset and Alvarado is now home to Cosa Buona. Hear Jonathan’s pitch for the mozzarella sticks and the Hawaiian pie, and read his LA Times review.
The Hawaiian pizza at Cosa Buona. (Photo by DYLAN + JENI)
Cosa Buona: 2100 West Sunset Boulevard, Los Angeles, CA 90026 | (213) 908-5211
Next let’s travel to Portland, Oregon to talk with Jami Curl, who pivoted from baked goods to candy at her company, QUIN. Curl started making caramels by hand, then moved onto lollipops made with what she calls “real” ingredients that she found in the bakery. The business is now thriving. Curl has also published a book of her recipes, “Candy is Magic.”
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