A LABOR OF
Love
A BAKERY WHOSE STORY IS ALMOST AS SWEET AS THE TREATS
STORY BY KAYLA RUTLEDGE | PHOTOS BY LUIS CHAVEZ
14 | ARROYO | 02.20
F
or nearly two decades Wally Choi and Joon Lee have worked side by side to make Union Bakery more than just a spot for lunch, but a home. “I think people appreciate simple things done well, and from the beginning that’s been our goal,” Choi says. From delicate croissants that are labored over for two days, to warm, heavenly pies made from fresh, seasonal fruits, the menu has stayed nearly the same for the last 18 years. Though over that time, Lee, the mastermind behind the delicious treats, has also dabbled with savory profiles creating unforgettable quiches, soups and sandwiches that lay atop fresh bread baked in-house. “As time has gone on people have become pretty attached to our savory menu and rely on us for afternoon meals. But our pies are still in the center stage,” Choi says. Today, the couple is a powerhouse of appetizing treats that customers can tell were crafted with love, but back in ’98 the two almost missed each other in busy New York City by a hair. Lee was working off-beat hours at the Waldorf Astoria Hotel, serving some of the world’s most notable figures and learning under famous French chefs. Choi was constantly in the grind of the finance industry in the city. Without one of Choi’s friends taking notice of Lee, the couple may have been two ships in the night.
