A new wave of small-production bakers working out of home, commercial, and ghost kitchens throughout Southern California are playing with Asian flavors in their desserts — and the results are fantastic, with dishes as diverse as cheesecake baos flavored with White Rabbit candy, Rice Krispies treats punctuated with mochi and black sesame, and pandan mochi egg tarts. From home cooks to French-trained pastry chefs, these new-school Los Angeles bakers are taking their favorite ingredients from their Indonesian, Vietnamese, Chinese, and Korean backgrounds and melding them with familiar desserts. Tap the link in bio to read the feature by Eater LA reporter @jeanstrinh 📸: @eatdomi