"Everything in generosity" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica (California) neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. Her new cookbook, Huckleberry: Stories, Secrets, and Recipes From Our Kitchen, collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry's recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche).

True to the healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options—and they always lead with deliciousness. For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.

Huckleberry Bakery & Café is owned and operated by Josh Loeb and Zoe Nathan. Josh and Zoe fell in love while working together in their nearby restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. Both are local products, born and raised in Santa Monica. Both have long shared a desire to open a local, artisan bakery and café where friends, family and enthusiastic food lovers could come together and eat delicious food in a warm, casual atmosphere.

Zoe learned to bake at Tartine Bakery in San Francisco, and also worked in the kitchen at Lupa in New York City and Joe’s in Venice. She took what she had learned and created the menu, both sweet and savory. Josh, who learned operations from working in local restaurants like Capo and Broadway Deli, used his knowledge to help create the space for Zoe to showcase her talent and creativity. Josh and Zoe did a trial run of Huckeberry for 6 months in 2008, when they hosted Saturday Morning Breakfasts at Rustic Canyon. It was an instant success with people lining up out of the door for Zoe’s morning pastries. From there they decided to open Huckleberry across the street from Rustic Canyon.

Since opening in 2009, Huckleberry has grown. The culinary team now boasts the addition of Michael Israel, executive chef, who collaborates with Zoe in keeping Huckleberry’s savory menu full of options that are fresh from the farm. Laurel Almerinda, the Pastry Chef de Cuisine, is also collaborating with Zoe to keep the pastry cases at Huckleberry bursting at the seams with seasonal, fresh and fun sweet treats. The goal of the entire staff at Huckleberry is to make you feel welcome and nourished every time you come into Huckleberry.

Everything served at Huckleberry is made on site, using the best quality ingredients, including organic flour and pantry staples, Vahlrona chocolate and farmers-market produce. The menu changes regularly with the seasons and on the culinary team’s whims. Huckleberry also offer a variety of catering services, ranging from daily office orders to private off-site parties and a significant Thanksgiving offering.