"Chef Laurent “Lou” Correa and his wife Karima own a charming patisserie in Burbank. The Parisian-born couple built their business from the ground up, starting at LA farmers markets and eventually opening a Toluca Lake bakery in 2016. It’s a charming spot where Lou utilizes organic milk, eggs, and plenty of French butter for every croissant. Just be aware that Lou’s runs limited hours from Friday to Sunday, and there is often a line. But these delicate, buttery croissants are worth it. Pair with an espresso and grab a table right outside for a morning that feels straight out of Paris." - Rebecca Roland
Rebecca Roland