Yolk & Flour, the new Cypress Park café and commissary from Heirloom LA founders Matthew Poley and Tara Maxey, serves market-driven California comfort food. For students at the nearby Nightingale Middle School, and for the general populace, Poley has added Deep Dish Detroit-Za from his hometown, available by the slice or pan.
The cafe started with Friday-only service, but after Heirloom LA relocated from Glassell Park, they expanded to five weekdays. Yolk & Flour blankets their counter with a seasonal spread, signature lasagna cupcakes, and serious Detroit-Za. Poley is a Detroit native who grew up on square, deep-dish pies at pizzerias like Buddy’s who’s translated the style for L.A.
Crisp-edged, inch-thick squares come slathered with zesty San Marzano tomato sauce, garden-grown marjoram, molten mozzarella, Parmesan, Coastal Farms cherry tomato, garlic, and basil. I initially also found slices featuring pepperoni lurking just below the saucy surface.
They’ve added a version with spicy, thin-sliced Peads and Barnetts prosciutto cotto, marjoram, San Marzano tomato, mozzarella, Parmesan, and a garlic chile Spring Hill Farm butter drizzle.
Detroit-Za costs $3 per slice, and $24 per pan. Orders are capped at one pizza, so more people can share the joy. Bonus: Yolk & Flour has student-friendly prices for when the bell rings.