Shanto's Bakery Serves Modern Lebanese Cuisine and Culture

Shanto Adessian hoped to one up his family of bakers when he opened last December. Less than a year later, it would appear he has.

Shanto’s definitely isn’t his grandfather’s bakery.

Show up for a morning soccer match on the flat screen and enjoy a strong Armenian coffee, relax on the greened-up patio with friends, or just cruise the bakery’s Facebook page for a hint at the modern, comfortable, and popular cafe Adessian has created in the corner of a sleek mini-mall on Foothill Boulevard.

While people may be familiar with the kabobs, pilafs, and garlic spreads of Lebanese cuisine, Adessian explained that there’s another side to the country’s gastronomy: The bakery.

“The bakery is like a hang out,” Adessian noted of its role in Lebanon, where people stop in for a morning pastry and grab their lunch for the day, returning later to socialize. To help establish this tradition at Shanto’s, Adessian created a menu that mixes traditional Lebanese choices with his own recipes aimed to please even those who may be intimidated by ethnic eating.

“It is Lebanese with a modern twist,” Adessian said of the selection of manaish and pita wraps offered.

Similar in style to a pizza, Shanto’s manaish comes in a variety of choices, from traditional Lahmajoun–a combination of ground beef, diced garlic, tomato and spices–to a breakfast-friendly cheese and egg option.

A grilled halloumi wrap combines golden-grilled halloumi cheese--a mild goat and sheep milk cheese similar in texture to mozzarella–with fresh tomatoes, cucumbers, olives and mint. Patata harra, a French fry sandwich of spicy fries, garlic sauce, tahini and vegetables, is a favorite. In the morning, ask for a kenefe, a cheese-filled, sweet pastry that Adessian claims is addictive.

All of Shanto’s bread is baked per order–soft and perfectly warmed when delivered to the table. The vegetables are fresh and crisp. Shanto’s high quality can be seen and tasted.

Yet the priciest item on the menu is just $3.69.

“We’re original,” Adessian said. “You don’t have to spend $200 to have a high-quality meal.”

And while Adessian himself is typically in the kitchen or serving tables--surprising guests with his genuine care and happiness and maybe a complimentary treat--he employs a staff of local culinary students chosen for their work ethic and “pride in what they are doing,” qualities Adessian feels have been lost in many of today’s businesses.

Raised both in Lebanon and the United States, Adsessian’s education came not only from his family, but also through culinary schooling in Greece, France, Cyprus and the U.S.

Adessian, just 29 years old, is now a resident of La Crescenta. His wife, Sarene, teaches at .

“I feel at home here,” Adessian said. “I hadn’t experienced anything like that anywhere in the States. People see me and say ‘Hi.’ They definitely care about you.”

And the tough economy proved no match for the power combination of excellent product, committed businessman, and the neighborhood.

“The La Crescenta community is incredibly supportive of community business owners,” Adessian said.

He smiled while talking about neighbors who have come to the bakery and ended up becoming his friends.

“So far, it’s been pretty cool,” he said.

is located at 3747 Foothill Blvd. in La Crescenta.