"The most compelling new bakery to open in 2024 comes from baking instructor Clémence de Lutz and her partner and chef Tony Hernandez. Operating from a small 1,000-square-foot slot in Santa Monica, the talented duo behind Petit Grain produces some of the city’s finest viennoiserie, from pan au chocolat to classic croissants, using a blend of local flours and plenty of French butter. Petit Grain’s creations are wonderfully flaky and undergirded by a nutty complexity. Cut a croissant through the center to reveal a mesmerizing fractal spiral; peering at the kaleidoscopic interior long enough can induce a pleasant hypnosis. Fruit-topped Danishes and custardy quiches highlight the season’s ripest produce, whether strawberries, stone fruits, leafy chard, or leeks. Sourdough pan loaves are burnished with dark brown crusts, ready to slice at home for supremely good sandwiches. The formula isn’t that complicated — high-quality ingredients with sound technique — but those alone don’t always result in great baking. Petit Grain’s community-minded approach (they were very active in feeding displaced folks and first responders during the recent wildfires) and whimsical menu (there’s almost always something new to taste every morning) make this bakery worth visiting as often as possible. — Matthew Kang, lead editor, Eater Southern California/Southwest" - Eater Staff
