Head baker and co-owner Zoe Nathan runs the show at Huckleberry CafE but, together with her husband, Josh Loeb, is co-owner of four bustling restaurants in L.A. Zoe is a Santa Monica native who trained at Tartine Bakery, but was keen to bring SF-style stellar baking to the L.A. Basin. She was hired as the pastry chef at Rustic Canyon, fell in love with owner Josh Loeb, and together they have opened a very successful group of special restaurants: Huckleberry CafE (2009), Sweet Rose Creamery (a boutique ice cream shop, in 2010), Milo & Olive (a bread and pizza bakery, in 2011). They will open two more businesses in 2015: a wine shop and a wine bar and small plates restaurant in collaboration with Bryan Ng from LA hotspot, Spice Table.
"What I love most about Zoe is that she's neither afraid to be too
casual nor too picky about the final product and somehow manage to
find a hilarious balance amidst the madness, like a true teacher.
From one down-home American baker to another, her balance of
creating from the humored heart and nurturing soul is one that is
instinctual and inspiring. "- Christina Tosi, chef/owner and
founder of Momofuku Milk Bar and author of Momofuku Milk Bar
"This book is Zoe's uber-personal and uber-delicious celebration of
her passion and love for cooking and baking. I want to eat every
gorgeous recipe and play hooky in her kitchen (especially if I can
stay for staff meal)! - Suzanne Goin, chef/restaurateur and author
of The A.O.C. Cookbook and Sunday Suppers at Lucques
"I love what Zoe Nathan has crafted at Huckleberry, from the
ridiculously delicious salted caramel squares to the Brisket Hash.
An extraordinary bakery-one of my favorites-and now a delicious
book, too."-Elijah Wood, actor
"Here you'll find a hearty helping of Zoe Nathan's generous
approach to baking-a rare balance of comfort and craft with
attitude."- Chad Robertson, co-owner of Tartine Bakery and author
of TARTINE BOOK NO. 3
"From the ingenious Tips and Secrets at the beginning to the
Apologies (instead of acknowledgments) at the end, this bright,
funny, sumptuous collection of (mostly) breakfasts and pastries,
conjures the happy morning you imagine eating this food. Zoe
Nathan's love for rustic, delicious food pours forth from the
pages. Already a staple in my house." - Gwyneth Paltrow, actress,
lifestyle guru, and author of It's All Good
"Huckleberry by Zoe Nathan is an all-around stunning book. From the
immaculate food photography to the craving-inducing recipes to the
yellow polka-dot pattern adorning the pages, Huckleberry is
everything you could hope for in a bakery cookbook - and then some.
Nathan's witty stories bring you right into the heart of her
kitchen, and it's easy to feel like she's unlocked her bakery doors
for you and invited you in for a tour." - FoodNetwork.com
"[Nathan's] first cookbook covers foods from Huckleberry, both
sweet and savory, healthy and indulgent. It also happens to boast
possibly the most drool-worthy cover of all 2014 releases, shot by
photographer/blogger Matt Armendariz." - Eater
"Filled with entertaining behind-the-scenes stories and technical
tips relayed in plain English, this cookbook will thrill meticulous
bakers and Huckleberry's devotees." - Library Journal
"Every once in a while, a cookbook comes along that simply knocks
me out. The new book...is from L.A.-based wife and husband team Zoe
Nathan and Josh Loeb, who own Huckleberry Bakery and Cafe in Santa
Monica, as well as Milo & Olive, Sweet Rose Creamery, and Rustic
Canyon. Their book is filled with wonderful tips about life and
baking but what inspires me most is that I want to make every
single recipe in this book! The beautiful photographs draw you in
and the recipes are both rustic and elegant- plus, they're easy to
make. Next for me, Baked Apples with Oat Crumble - the ultimate
comfort food with a modern twist!" -- Ina Garten, The Barefoot
Contessa
"...a breakfast book that has you cheering for Nathan and her story
and her food before its first recipe; you'll be hugging it,
unironically, by the end. It's full of photos that toe the food
porn-line but dismount squarely on the classy side, Mary Lou
Retton-Style. Her recipes feel familiar (many a muffin, scone,
cake, fruity baked thing, and brunchy egg dish), but they're
somehow more. They are unfussy but still special, still at home in
a book whose fore-edge design is a bright canary yellow with white
polka dots." - food52
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