Bakeries are like grocery stores, post offices, and banks. Every city has at least a few, and usually, you go to the one that is closest to you. In the end, the product quality and price are relatively equal, so the most economical choice is the one that requires the least expenditure of energy. For some reason, the words "Hotelling" and "phenomenon" come to mind.
Damn, that Professor Olney in Econ 100A was good.
But models like the Hotelling Phenomenon only really apply in theoretically perfect economies. A perfect macro economy is one in which a country's only two products are guns and butter. A perfect micro economy is one in which companies really do set consumer prices at that perfect intersection where the supply curve hits the demand curve.
A theoretically perfect economy is one in which Susina Bakery cannot exist.
Susina Bakery and Cafe completely throws off the Hotelling model because even though I live on the Westside with plenty of bakeries that turn out deliciously flaky pastries, gorgeous cakes and desserts, and simple, fresh cafe lunches right around the corner from me, I just may stop production of guns and butter all together to drive all the way out to West Hollywood for Susina's apple pastry.
And we know what it takes to get me all that long, long far far way away out east of the 405. A lot. It takes a lot. Like Susina's apple pastry.
It's a perfect square of puff pastry so thin and flaky that it might be phyllo, raised up on all four sides like a tiny fairy's serving tray full of sweetly spiced golden apples. But little Susina couldn't decide whether to make an apple pie or a tarte tatin or a French apple tart, so she made them all - syrupy diced apples, big soft pillowy sticky chunks, and thin sophisticated slices, all dusted with powdered sugar that looks like fairy dust. The pastry's not even a tray really, but a picture frame, because the apples inside are so artfully arranged.
It's almost too pretty to eat.
Thank goodness for LA's theoretically imperfect economy.