Founded in 1960 by the humble hands of the Cuban immigrant Porto family, Porto’s Bakery and Cafe is one of Los Angeles’ more illustrious chain bakeries.
The one I visited in Downey was so grand that beside the two-story bakery and fountain is a sizable parking structure with available valet parking. Big businesses call for big parking lots.
And boy do they need it. Porto’s is stuffed corner to corner not only with breads, sweets, lattés, and lunches, but with customers ranging from all ages. According to employees, the maximum occupancy is 416 people. Smooth Cuban jazz plays in the stylish white-bricked bakery, though actually challenging though the chatter of all the people.
Customers wait in winding lines reminiscent of theme parks, only the rewards is not a thrill on Splash Mountain, but bread. Porto’s Bakery offers a staggering selection; their fresh smelling loaves are displayed in cupboards on the walls and sweets enclosed in a long glass counter. Their entire menu is available online.
One of the bread I tried was small egg bread called a Challa, though it was labeled as “Egg Fancy” in the bakery. From a distance, it appears to be a thick pretzel in the shape of a cartoon bone, but it’s actually a soft, smoothed loaf of bread with a brown crust that shines in the light sprinkled with sesame seeds.
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| An challa, or "Egg Fancy" is pictured at the right. |
The inside of the Egg Fancy is soft and white. However, the bread is also thick; there is not a single bubble of air to be seen. Also, there is something of a salty taste to this bread twist, and it goes great with margarine.
The Challa is a versatile bread with a convenient size for the individual great for breakfast, as a side dish, or even as a sandwich. It’s also comes in long loaves that rival the length of one’s arm. I’d imagine this is one bread you wouldn’t want to toast.
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