1. So has anyone railed about how racist, classist and just plain pendejo this @nytimes piece is? Because it TOTALLY is! 
2. "Unlikely bakery and bread haven"? Tell that to all the panaderos, Viet baguette makers, Middle Eastern pita people, and Persian sangak locos who have baked MY ENTIRE LIFE
3. But since they're not hipster douchebags, immigrant SoCal bakers don't matter to the @nytimes, because it doesn't fit their twee narrative
4. Shit like this is food journalism at its most tone-deaf, lazy and dumb. If the @nytimes editors for this piece had any clue whatsoever, this article would've never run with this premise
5. I'd have more respect if the @nytimes article had this headline: "Hipster Bakers Finally Hit LA, Much Better Than Immigrant Bakers Who Don't Count Because Theyre Immigrants and Immigrants Don't Know Shit"
6. And those dumb immigrants? Back when I wrote about food full-time, I profiled 2 Latino bakers in OC who ran Jewish bakeries and used to belong to the Jewish bakers union back in the day. Hell, my zacatecano compa knows Yiddish because his first job was at a bakery off Fairfax
7. But Mexican bakers DEFINITELY don't count in the hipster bakery world--fuck dat. Give me a bolillo de pan integral over some rusty-ass loaf any day.
