Two of California's Greatest Bakeries Team Up For an Epic Spread

Meet the star pastry from the cover of the Huckleberry cookbook: a berry-filled brioche. Here, tiny, tart huckleberries were baked into an adorably petite, sugar-crusted loaf of buttery bread. In the cookbook, blueberries replace the tricky-to-track-down huckleberries.

We have a serious soft spot for unfussy snacking cakes, so it was hardly surprising that this blueberry cornmeal cake was one of our favorite bites. Tender, moist, and jammy, it perfectly straddled the line between breakfast and dessert.

A savory cobbler might sound like an odd concept, but it works wonderfully. Here, juicy cherry tomatoes, lemon thyme, and goat cheese were paved with buttery biscuits.

The secrets to this must-try scone's tender yet toothsome texture are ground walnuts and cornmeal (and likely some delicate handling of butter). Add to that a generous pocket of raspberry jam and what you have is completely irresistible.

The sleeper hit of the bunch (and perhaps our favorite, though it's hard to pick) had to be this parfait of Straus yogurt, berry preserves, and granola, dubbed the Granola Pot. We loved the combination of golden raisins and cashews in the granola with the tart berry preserves and rich, tangy yogurt. Something tells us we're going to have to try this simple recipe out ourselves.