Duff Goldman is the "extreme baker" of the Food Network's reality series, "The Ace of Cakes."
When Julien Bohbot and Jacob Levy opened Delice Bakery on Pico Boulevard two years ago, they had one goal in mind: introducing the kosher community in Los Angeles to authentic French-baked goods that adhered to the highest standard of kashrut without sacrificing taste or quality. So during the year, that meant that Bohbot and Levy were paying three or four times as much as other bakeries for ingredients so that they could use cholov yisroel (milk that has been supervised), butter and cream to make Delice's flaky croissants. But at Passover time, the two men faced a greater challenge to make Passover cakes that tasted as good as year-round cakes and make the cakes affordable -- or almost affordable -- despite the high cost of kosher-for-Passover ingredients.
A wall of neatly coiffed ladies charges up to the counter to place their orders for baked goods on one of the last days before the holidays and one of the last days before Brown's Bakery in North Hollywood closes its doors forever. Some of the customers have been buying their cakes, cookies and bread here for as long as the bakery has been open, and that's 42 years. Some have been Brown's customers even longer, when it was Brown Brothers Bakery on Wilshire Boulevard; some for longer still, when Brown's was in the Bronx, during the war.