Breakfast and Bakery

Lost Larson

To really appreciate the contents of this pastry case, you have to get inside the mind of chef-owner Bobby Schaffer, who mills his own flour and employs a tedious (but deeply worthwhile) fermentation process to craft cardamom-scented chocolate croissants, lingonberry-almond cakes and flaky cinnamon rolls. Backed by a résumé that includes a stint at the three-Michelin-starred Grace, Schaffer opened Lost Larson in Andersonville to reconnect with his family’s heritage. In fact, the bakery pays homage to his grandfather’s abandoned last name, Larson, which he lost when he immigrated to the U.S. and took his boss’s surname.