Our bakery began inside a small bungalow in Highland Park, Los Angeles CA.
Justine, our founder and creator, began experimenting in her home kitchen, selling her baked goods to small cafés around town. Word spread quickly, and before long she outgrew her studio kitchen. Through a mix of chance and luck, an old friend hatched a plan to share an industrial space in Elysian Valley. The warehouse—once an old machine shop—kneaded a complete transformation. Two years later, Just What I Kneaded was born.
Just weeks before opening day, COVID-19 hit. While far from an ideal time to start a business, JWIK became a true family affair, serving hot coffee, cinnamon rolls, and slices of pie to our community. We celebrated our third birthday in July 2023, and we’re not just still standing—we’re thriving.
Our team has grown exponentially, and so has our menu. Today, Just What I Kneaded is a vegetarian café, offering full breakfast, lunch, espresso, wine, and more—alongside a pastry case filled to the gills with 100% vegan baked goods.
Our intention has always been to create a welcoming space where our community can gather, rest, and recharge. We’re proud to work with some of the most talented chefs, bakers, and baristas, and we remain deeply committed to thoughtful, plant-forward cooking. Our approach is rooted in care for the planet, respect for animals, and a belief in food that feels good to eat and good to share.
Just What I Kneaded continues to grow and evolve—guided by curiosity, creativity, and the natural ebbs and flows of life.
Hey, I’m JustinE
Justine Hernandez is the founder and creator of Just What I Kneaded. Her story begins with her love of baking alongside her grandmother when she was nearly too young to handle a knife. Baking was always a part of Justine's life, as a way of showing love to her friends and family.
What once was a hobby turned into a job after securing her first baking position at Sawyer in Silverlake. With little experience, she spent early mornings practicing her "house dough," and perfecting her recipe and technique for galettes. Things changed in 2018 when the country seemed to collectively shift away from environmental protections. Fueled by outrage and hopelessness Justine vowed to bake vegan from there on out. She promptly quit her position at Sawyer and began her journey of experimentation. Going back to her old career of bartending, she would tend bar, bake, deliver, sleep, then repeat. This went on for years while she tirelessly tested her recipes. Thanks to a few local cafes like Little Ripper and Kindness and Mischief, Justine was able to get her start selling new creations to her local community. Things moved quickly and she soon outgrew her home kitchen. With the help of an old-friend-turned-business partner she embarked on renovating an old machine shop in Frogtown, CA. It took many years to get everything up to code, but eventually it was ready for the public. Unfortunately Covid-19 hit, which changed everything. Although challenging she was able to get through it with the help of family, friends and the amazing local community. Now Justine oversees operations of and has expanded to a wine bar behind the bakery. The passion and commitment to vegan baking lives on and she looks forward to more projects to come!
