Steven Cheung takes the exit at Kettleman City, a dusty town with an In-N-Out Burger and the proverbial halfway point between Los Angeles and San Francisco on Interstate 5. He pulls over to rest here on his weekly drive between the two California cities each serves as a base for his burgeoning home pastry business. Cheung makes his regular commute armed with podcasts and scheduled phone calls, like the one he had with Eater, to help keep him occupied during the often dreary six-hour drive. This trip, while seeming routine, is notable: Cheung might be the only chef commuting weekly between Los Angeles and San Francisco for his popular bakery, Spoons Patisserie, which focuses on Asian-inspired egg tarts, cookies, and pastries all baked in apartments in Westwood and the Bay Area’s Visitacion Valley.
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