Lou, The French On The Block

"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

"Only a few things will consistently get me to drive to Burbank: IKEA, Whole Foods with airport-style moving carpets, and the pain au chocolat from Lou, the French on the Block. Tucked under the watchful eye of the Warner Bros. Water Tower, Lou is a tiny French bakery and sandwich shop that can fit four or so people inside at a time. The modest size doesn’t stop people from lining up down the street to get their hands on a fresh-baked croissant or apple tart. I usually go for the pain au chocolat, which has enticing layers of lamination and rich chocolate interior. To replicate what I consider to be the perfect experience, order a shot of espresso and plant yourself at a table with a book in hand for a bit. — Rebecca Roland, editor" - Eater Staff

"A bakery with a Francophonic name is one thing, but this tiny walk-up shop in Burbank is crystal clear about it being run by a proud Frenchman. Thankfully, Lou does his homeland justice with a classic butter croissant that hits every purist’s note. It’s equal parts flaky and chewy, savory and sweet, and deeply buttery but not so rich you don’t consider ordering a second right after finishing your first. We’ve heard that the man himself (Laurent, a.k.a. Lou) can often be found behind the counter, dispensing pearls of wisdom. Go find out for yourself." - sylvio martins, garrett snyder, brant cox

"Open Friday through Sunday from 8am-2:30pm, the window to experience this tiny Burbank bakery counter is small. So plan ahead, because the baked goods coming out of Lou, The French On The Block are very much worth working into your weekend schedule. The menu features various fruit-filled tartelettes and savory quiches, but the pinnacle of Lou’s talent lies in its plain croissant. Not only does the lamination look like a million bucks, the crunchy, flaky crust pulls apart to reveal an equally fluffy, buttery interior. It’s no mystery why we ranked it one of the best in the city." - Brant Cox

"Check out this adorable write-up of local pastry shop Lou the French on the Block. It’s a tale of love, dessert, and a growing presence in the Valley." - Farley Elliott