I’ve certainly raved before about Republique’s dinner menu, and their breakfast offerings are easily due equal praise. Margarita Manzke, the restaurant’s masterful pastry chef who left her parents' restaurant in the Philippines to study at Le Cordon Bleu in London and the Culinary Institute of American in New York, displays what the restaurant calls her “global experiences” at Republique through her beautiful baked goods. The restaurant is glorious first thing on a quiet weekend morning, which is precisely the time to arrive and peruse their pastry case (the special twice-baked croissants go quickly!). From bombolinis and financiers, to seasonal treats like a perfect little peach cake, it’s easy to let your eyes be bigger than your stomach when deciding upon which of Manzke’s creations to enjoy. The savory dishes on the menu such as their buttery-crusted quiche with a rich deep cheese and egg filling and shakshouka with grilled artisanal bread provide the perfect balance to the endless array of sweets, making Republique one of my favorite breakfast spots in LA.