Petitgrain Boulangerie
Bakery · Santa Monica ·
Flaky croissants, buttery pastries, and delightful cookies baked fresh daily
Flaky croissants, buttery pastries, and delightful cookies baked fresh daily
"Santa Monica’s Petitgrain is already on our list for the best cookies and best croissants, so we weren't exactly shocked when their beautiful snail-shaped roll wowed us. What is surprising, however, is the way Petitgrain lends a savvy French accentto the classic formula. The buttery laminated dough is off-the-charts flaky, and there’s a nutty, sesame-like flavor to the caramelized bottom layer, á la a great kouign aman. The icing is more of a thin, glossy glaze that crackles like a candy shell and adds sweetness without distracting from the pastry.Is It Better Than Cinnabon?Yes" - Cathy Park, Garrett Snyder
"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, cathy park
"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. Sourdough pan loaves are burnished with dark brown crusts, ready to slice at home for supremely good sandwiches. The pastries here do sell out, so arrive early for the best selection. — Matthew Kang, lead editor, Eater Southern California/Southwest" - Rebecca Roland
"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 Know before you go: Petit Grain does tend to sell out, especially of its more popular pastries, so arrive early if looking to guarantee the best selection." - Mona Holmes
"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 pastries 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." - anne cruz, team infatuation, jackie gutierrez jones 2, carina finn koeppicus, megan braden perry, julia chen 1, chelsea thomas, veda kilaru, ryan pfeffer, aimee rizzo, nikko duren, nicolai mccrary, candis mclean, juli horsford