Cookbook Club: Baking With Zoe From Huckleberry
I have known Josh Loeb since he was in diapers, so I have felt both pride and age watching him become an excellent restauranteur, changing the food scene on the West Side of Los Angeles. As it turns out, Josh has a very powerful secret weapon, his wife Zoe. They met when she came in to do the pastries at Rustic Canyon, Josh’s first restaurant (their mothers introduced them). Zoe (a serious baker) quickly spearheaded both Milo and Olive (pizzas, breads) and Huckleberry Café (insanely delish breakfasts and lunches—a takeout mainstay during the week), rounding out the Loeb empire. When I heard Zoe had compiled the sweet and savory breakfasts from Huckleberry into a cookbook, I leapt at the chance for a baking lesson with her (I am a good cook, and a s*@t baker). These recipes are gorgeous, and the techniques were not hard to pick up. I’ve even made scones on my own since then. Take that.