The Best Croissants in Los Angeles | Eater LA
"Bakery Garrett McPerry was a seasoned sourdough bread baker and full-time CPA before learning the entirety of the craft at Gjusta. His Redondo Beach bakery Tommy & Atticus, named after his sourdough starters, sticks to great ingredients prepared in a classical way. He and the baking team use Central Milling flour, French butter, and long fermentation to craft flaky, well-layered croissants that stand up to the best in Los Angeles." - Rebecca Roland
Matthew Kang
