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Sandwich Sources

January 21, 1998|RUSS PARSONS


The heart of this "Little Bavaria," near the junction of the 110 and 405 freeways, is this market, featuring a wide assortment of German and middle European sausages and cured meats, most of them made on the premises by chef Alex Lagger. There is also a bakery with breads and pastries as well as various cheeses, prepared salads and imported foods.

Breads and pastries: Multigrain, rye, vollkorn, sourdough rye, plus many more, as well as strudels, tortes and various pastries.

Meats: Dozens of varieties of sausages, both fresh and cured, including many salami, weiners, two kinds of liverwurst, kielbasa and several blood sausages. There are six different head cheeses, including a vegetarian one that, when sliced, actually looks like an appetizer in a three-star French restaurant. Also several hams, smoked on the premises.

Cheeses: Many, including leerdammer, Jarlsberg, Swiss winzer and Freiburger, raclette and appenzeller.

Super Bowl Special: Cakes decorated like football fields.

833 W. Torrance Blvd., Torrance, (310) 327-2483. 11 a.m.-7 p.m. Monday-Thursday; 11 a.m.-8 p.m. Friday; 10 a.m.-8 p.m. Saturday; 11 a.m.-8 p.m. Sunday.


This little store just across the border in Orange County has lots packed into a small space. In addition to the sandwich fixings listed below, there's a very nice selection of olive oils, vinegars and prepared products.

Breads: A dozen types of rolls for sandwiches and large handmade breads from Pane Pane. Also breads from Il Fornaio, La Brea Bakery and Pasadena Baking Co.

Cheeses: Taleggio, fresh mozzarella, imported Italian Fontina, triple-creme walnut cheese from France, Sicilian caciottine.

Meats: Salami made with pieces of prosciutto in it, bebe Jesus salami, coarsely ground casalingo salami, coppa in mild and hot, flat Calabrese sausage, several dried Tuscan salami, imported porchetta (loin only).

11092 Los Alamitos Blvd., Los Alamitos, (562) 598-1124. 9:30 a.m.-6:30 p.m. Tuesday-Friday; 9:30 a.m.-5:30 p.m. Saturday; 12 a.m.-4 p.m. Sunday.

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