Los Deluxe :: ISSUE 102

By June 24, 2013El Rancho Deluxe

On today’s menu: Southsiders video of Wheels & Waves, Growler City Bike, The Ride, Oakland’s own Max Schaaf, Hyper-driving through Tokyo, and crack pastries.




Southsiders Present Wheels & Waves


The Ride — Gestalten.tv at Wheels & Waves

The Ride: Gearing up for our new book on custom motorcycles and their builders, we hooked up with the Wheels & Waves festival in Biarritz, France to see their top-of-the-line showcase of custom bikes and to join in on the ride. Gestalten.tv will be releasing the full documentary soon, but until then, here’s a little taste of what’s to come.


Mirrored Hyperlapse of Tokyo’s Automated Transit System :: via Colossal


Growler City Bike by Joey Ruiter :: via GBlog

Growler City Bike by Joey Ruiter :: via GBlog
Growler City Bike by Joey Ruiter :: via GBlog
Growler City Bike by Joey Ruiter :: via GBlog

This “Growler” concept city commuter is a working sketch prototype in a series of thoughts on what we carry around with us and the importance of those items. We took a Growler from a local pub and set off to design a bike around it. With or without the beer, this changed how we view typical beach/ city “cruisers.”
29er fat wheel set, monarch springer front end, 2 speed internal kickback hub, disc brakes


Born-Free 5 Invited Builder Series-Max Schaaf of 4Q Conditioning

From Born-Free: Max Schaaf of 4Q Conditioning in Oakland, California is back as a Born-Free Invited Builder this year. He’s built and brought a bike every single year since the first one. Max is known for building old Harley-Davidson choppers that you can ride. This year is no exception with the Panhead he’s finishing up. He’s also tossed his name in the ring to offer up his bike as one of the 18 you can win at Born-Free 5 on June 29, 2013.


The Black Market for Cronuts :: via The Atlantic

This is why some New Yorkers can’t have nice things.


While the cronut black market has often been compared to ticket scalping, the cronut itself, and the means of its production, complicate the story. For one, the cronut must be consumed within six hours, severely limiting the arbitrage capability of line-waiters. They have to sell cronuts immediately, which encourages prior arrangements, like this dedicated cronut-reselling website that charges $5,000 for 20 cronuts delivered anywhere in Manhattan. (Seriously: $250 per cronut.) Two, the Dominique Ansel Bakery bakes only 250 cronuts every 24 hours. At the height of the Magnolia Bakery hysteria, by contrast, the West Village shop sold 3,000 cupcakes per day. You might have had to stew a few hours on a sidewalk, but you were probably going to get a cupcake eventually

What is a Cronut?
Half croissant, half doughnut — the pastry hybrid created by Chef Dominique Ansel that is taking the world by storm. After it’s launch on May 10, 2013, Cronut fans spanned the world from Berlin to Singapore, making it the most viral dessert item to date.



A Beard Man Is A Real Man :: via Visual News