When Toni’s Bakery closed its doors in 2010, Atwater Village mourned. That is, until they saw what was coming in its place. Out went the old-fashioned storefront and the traditional tiered chocolate cakes and butter cookies, and in came a sleek, dark-gray storefront, mid-century globe lighting fixtures, and absolutely no sign (at first). As it turns out, Proof didn’t need to announce itself. Its baked goods—made with organic butter, organic flour, and often all-vegan ingredients—are what brings in the crowds. Cornell-educated founder and head baker Na Young concocts homemade persimmon scones, salted chocolate chip cookies, fig and oat cake, and frangipani tarts in the 50-year-old gas-powered Dalton oven that she inherited from the former bakery. At noon, platters of freshly made mini-baguette sandwiches appear; try the salami, manchego, chive butter and arugula, the sopressata and spicy bell pepper sandwich, or the red-beet baguettes. Lines start forming at 8 a.m., and sandwiches and pastries sell out by the insanely early 4 p.m. closing time. The baker makes her croissants distinct by adding a touch of sourdough starter to the batter—and ends up with what many have called the best croissants in town. But Na Young and her team only make enough for the day. If you want to pick up a dozen for an office treat, call 48 hours in advance, and Na Young will set you up with the best homemade pastries this side of the Seine.
