Petitgrain Bakery in Santa Monica serves up mouthwatering, flaky croissants and delectable pastries, attracting eager crowds eager for a taste of France.
"The croissants at Santa Monica’s Petit Grain Boulangerie are the talk of the town and often sell out early. Clémence de Lutz and Tony Hernandez are behind the bakery which focuses on time-honored techniques and high-quality local ingredients. The croissant here is probably among the butteriest in LA, giving it a luxurious texture whether opting for the plain or one dotted with raisins." - Rebecca Roland
"Bakery stars Clémence de Lutz and Tony Hernandez prepare some of the finest laminated pastries in Santa Monica. The tiny shop draws lines from well before its 8 a.m. opening time, where folks come for their daily croissant, fruit-topped Danishes, hand pies, and quiches. Morning treats like sweet or savory scones, maple pecan coffee cake, and conchas; pan loaves, including Japanese sweet potato shokupan; and sandwich breads like sourdough brioche, ciabatta, and seeded sourdough loaf are all available; sandwiches for the lunch-set are on order, too." - Matthew Kang, Mona Holmes, 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" - Eater Staff
"A standout bakery in LA's burgeoning bakery scene, known for its excellent pastries." - Eater Staff
"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
