“You can tell a great deal about a restaurant by the bread it serves.” “One (bakery)I am drawn to Buona Forchetta, whose handmade filoncini (small, long loaves) flavored with hazelnuts and sage or chunky with olives are addictive in the same way as really fresh and artful sushi.”
    --Caroline Bates, Gourmet Magazine

“For a long time, the best loaf I’d ever eaten -- the pain de campagne I used to buy years ago in a Paris boulangerie -- remained only a delicious memory... But the bread from a new bakery called Buona Forchetta has the ethereal qualities I’ve never been able to capture -- the chewiness, the slightly ragged texture and multidimensional flavor.”
    -- Linda Burum, The Los Angeles Times

“...this tiny bakery, hidden away near Olympic and Barrington, where the bread is sold only in the morning until they run out, is the stuff against which all other staffs of life must be judged... the stuff is wholly addictive. Be sure to buy several loaves; chances are good you’ll eat one of them on the way home.”
    -- Merrill Shindler, The L.A. Reader

“Elizabeth Taylor, Whoopi Goldberg, Harrison Ford, Ted Danson and Michael Caine are devotees of the tempting “hand-made” breads of Suzanne and Don Dunaway’s Buona Forchetta bakery...(It’s) a find, with neighborhood folks and celebrity chefs stopping by early..
    -- George Christy, The Hollywood Reporter

“One of the most delicious things I discovered at the recent Share Our Strength’s Taste of the Nation was the wonderful OLIVE FILONCINO from Buona Forchetta Hand Made Breads!”
    -- Steve Knight, Knight Life

“The demand for Dunaway’s chewy, toothy, divinely Italian focacce, filoncini and bruschettine grew so quickly that she had to acquire additional space, and her terrific “hand-made breads” are now available in upscale markets all over town.”
    --Meredith Brody, The L. A. Weekly