Santa Canela
$ • BakeryAbout Santa Canela
Customers' Favorites
Orange Blossom Concha
Burnt Cinnamon Latte
Black Sesame Concha
Churro Croissant
Tinga Danish
Coffee Cake
SC Concha
La Odette
Doughnut
Pastries
Santa Canela Reviews
Delicious pastries, would definitely recommend
Pretty small place, definitely somewhere you’d wanna just pop in and grab pastries and a coffee really quick.
I came in knowing nothing and left completely obsessed. Santa Canela is doing something special in Highland Park. The concha croissant sounds like a gimmick until you take a bite and realize it is the most logical thing in the world. The champurrado-glazed donut is rich and nostalgic and somehow still feels new. Stylish space, incredible drinks, rotating menu that gives you a reason to come back constantly. This place has no business being this good.
Hours
| Monday | 8AM - 3PM |
| Tuesday | 8AM - 3PM |
| Wednesday | 8AM - 3PM |
| Thursday | 8AM - 3PM |
| Friday | 8AM - 5PM |
| Saturday | 8AM - 5PM |
| Sunday | 8AM - 5PM |
Santa Canela is a charming little pastry shop located on Figueroa, known for its exceptional homemade pastries and delightful coffee. The standout item is the LA churro, described by many as melt-in-your-mouth perfection. Customers appreciate the churro's freshness, made to order, and the positive experience of the friendly staff, who often offer samples like quesadillas. The shop's unique offerings, including the Odette and the cold brew with carajillo cold foam, are also highly recommended.
Despite its small size, Santa Canela has become a local favorite, often attracting a line of eager customers who appreciate the quality and flavor of the chef-driven creations. Visitors are advised to come on weekdays for a better selection of pastries, as some items can sell out quickly. The atmosphere is cozy and feels like a hidden gem, making it a perfect spot for a quick coffee break or a sweet treat. Overall, Santa Canela promises an unforgettable experience for those seeking delicious Latin-inspired flavors in a quaint setting.