10 Great Places for Sweet Desserts in DTLA

Somebody call the dentist because DTLA just keeps getting sweeter and sweeter! From Chinatown to South Park, here are just a few of Downtown Weekly’s sweetest toothpicks…all guaranteed to satisfy the most stubborn of sweettooths. Lol…We are FLOSS’n!

Ice Cream is the NEW BLACK at Little Damage

Once a worn-out corner store, the location was transformed instantly by Jenny’s powers to create an ice cream fantastic. All with supernatural ingredients, Little Damage is just one well thought out start-up. And if the lines at Little Damage are any indication of an endeavors success, it won’t be her last.

Both, the Almond Charcoal flavor and the signature black cones are made with activated charcoal producing their smokey appearance.  Still, health being the underlining theme of the ice cream shop, the activated charcoal doesn’t just add to the mystique and aesthetic value of the ice cream servings. Activated charcoal is known to rid the body of toxins.

Maybe you won’t find the ordinary plain chocolate or cookies & cream but will find discover exotic flavors such as Just Beet It and Mango Sticky Rice. Call to check what current flavors are flavors on Instagram! #little.damage  Little Damage is located at 700 S. Spring Street, LA 90014.

Mast Brothers Bittersweet Chocolate Budino Tart from Bestia

Budino is a rich Italian dish most resembling a custard or pudding. At Bestia, in the Arts District, owners Ori Menashe and Genevieve Gergis have created this traditional dessert with meticulous simplicity, consisting only of local favorite Mast Brothers chocolate, salted caramel, a cacao crust, olive oil and sea salt. Taste buds will take note, “This is the one pudding your mom won’t have to remind you to remember to eat.” www.bestiala.com

Bread Pudding with Chocolate Sauce at Etchea

Downtown Weekly understands your need to satisfy your sweet tooth. May we suggest the Etchea Café Bakery in Bunker Hill? This French Basque-inspired bakery brought to DTLA by the Garacochea family features a simple yet delicious bread pudding served every day.  A block adjacent to the Broad Museum, this bread pudding is so welcoming and aesthetically pleasing to the eye, you would think it too was designed by the Broad’s Diller Scofidio + Renfro. www.etcheabakery.com

Strawberry Whipped Cream Cakes of Phoenix Bakery

Founded in 1938 by Fung Chow Chan and wife, Wai Hing, this family operated bakery in Chinatown is famous for using generation-old recipes, beginning with their trademark “fresh strawberry whipped cream cake”. Made by hand, this two-layered, soft yellow sponge cake is filled with fresh strawberries, fluffy whipped cream and ringed with toasted almonds, making you want to sing the happy birthday song when there’s not even a birthday. phoenixbakeryinc.com

La Grand-Marnier at Crepes Sans Frontieres

Historic to the Core, using the age-old technique of flambé, La Grand-Marnier gives you the sophistication of Grand-Marnier liqueur combined with slightly softened caramelized oranges producing a perfectly balanced and airy crepe. This crepe is LIT!!!! To top it off, this crepe is set a flame, warming its liqueurs and powdered sugars to perfection. It tastes truly amazing…. and will have your mouth singing, “We don’t need no watah let the _____ burn”. www.crepessansfrontieres.com

Blueberry Pie from Bronzed Aussie

Samantha Bryan’s homemade pies are baked fresh daily in the Fashion District.  From the cafe to the runway, Bronzed Aussie pies always come dressed to impress filled with everything from ground beef to traditional apple, hidden beneath their flaky giveaway crusts. Ever since her humble beginnings tucked away in an alley off Los Angeles, Bryan has changed the game when it comes to DTLA’s signature desserts.  These pies are truly Australian for “delicious”. www.bronzedaussie.us

Gluten Free Bottega Louie Macaroons

Of course, only the finest ingredients are placed in these delicate cookies made in the Finance District. Taste the elegance of California almond flour filled with all natural fresh fruit compotes, buttercreams and ganaches. Look no further for variety as you can choose an assortment of these tasty bite-sized wonders that come 15 in a box,  allowing Downtown patrons yet another place you can “Taste the Rainbow”. www.bottegalouie.com

Mmmmmm…Traditional Mochis of Fugetsu-Do

More time machine than dessert shop, Fugetsu-Do just may be the oldest sweet shop in DTLA, having been family owned and operated in Little Tokyo since 1903. They offer Japanese rice cakes, more commonly known as mochi and manju (sweet bean-filled rice cake), and they are easy to fill up on. Mochi has usually been eaten during festive occasions but thanks to Fugetsu-Do every day is a celebration.  www.fugetsu-do.com

Crème Brulee of Casa Nostra

South Park is becoming the entertainment capital of sweets thanks to Casa Nostra. Dip your spoon into the joy and simple pleasures of Casa Nostra’s signature Italian style Crème Brulee and instantly fill your mouth with the passion of Italy.  This is one burnt cream-topped hardened caramel that will add to your experience in Downtown making your memories more delicious and special. http://www.casanostrala.com/main/


Suggestions? editor@dtla-weekly.com



Yup, you guessed it. It's me Keri Freeman, publisher and concept designer for Downtown Weekly. Living, working and playing in Downtown coming from an entertainment background...I discovered something about myself. I discovered I really liked sharing my knowledge of DTLA and its awesome hospitality movement. Also in doing so I have the great pleasure of working with incredible sponsors (who believe in the vision), extraordinary literary artists, photographers, event coordinators and many talented artists and musicians who inspire me every day to keep the DTLA Weekly going. Also, it would seem I'm the only woman of color to publish a newspaper here in over 100 years, so hopefully that inspires some future generations as well....Just remember if its fun...it can't be work....Thank you, people of Gaia, for your continued support and thank you for reading!