Layla's Bakery-cafe

Owners Javier, a Pastry Chef, and Amy, a Front of House Manager, connected over their desire to provide great customer service and quality baked goods. We bonded over a love of breads, pastries, and anything else baked. After moving to Sedona, the pair got lucky and found a place they could transform into a space where Javier could have free-reign over the kitchen, ingredients, processes and final product. Laylas uses whole grains to make all of its bakery items, and partners with other local businesses for some of their retail goods. Featuring a small breakfast and lunch menu, Laylas also offers many classic pastries, desserts, and breads. They also specialize in wedding cakes, birthday cakes and other special occasion treats. Chef Javier Franco brings over 25 years of experience as a pastry chef, having worked in luxury five star, five diamond hotels and resorts, as well as renowned restaurants. Demonstrating a talent for combining complementary, creative flavors, Franco elevates the pastry and dessert selections to superior levels of excellence. Born in Guanajuato, Mexico, Franco moved to Los Angeles in 1991 at the age of 16 where he began his career training with chefs Alain Giraund and Michel Richard at Citrus Restaurant. In 1993 Franco went on to work at Patina Restaurant Group, his talent and dedication was noticed and promoted to be Assistant Pastry Chef where he remained for three years. While there, Franco worked with Chef Joaquim Splichal, supervising dessert production for the corporations five restaurants and catering company. In the six years that followed, Franco acted as Pastry Chef at four of LAs top restaurants, including Melisse, where he opened the restaurant with Chef Josiah Citrin to immediate acclaim. It was during this period, in November 2000, that Chef Franco was invited to a be guest chef for the Davidoff Gourmet Festival in Berlin, Germany, working at the Harlekin Restaurant, a Michelin two star restaurant at the Grande Esplanade Hotel. I