"Petitgrain Boulangerie bakes French pastries like Jimi Hendrix rips guitar solos: flawlessly. The Santa Monica pastry shop, run by the co-owner of LA’s best-known baking school, is big on traditional techniques and locally sourced flour. Those simple little details are what make Petitgrain's croissants stand out: the slightly salty, not-too-buttery crescents have lacy and delicate layers that'll elicit squeals from dough nerds. Although the plain croissant is a best-seller, we prefer the flaky pain au chocolat, sticky cardamom buns, and orange-glazed cinnamon rolls. If you can’t get to Petitgrain before 10am when most things sell out, wait until 2pm when they restock the glass case for the calmer afternoon crowd. " - brant cox, sylvio martins, arden shore
