By 
This post was originally published in April 2022. It was last updated in July 2024.
I feel like croissants are not talked about enough in LA. It’s true that French-owned patisseries abound in NYC, but LA is actually not that far behind. I hope this post sheds some light on the amazing bakeries in the city! The most beautiful thing is that it is not just French bakers that make croissants in the City of Angels. Bakers from all backgrounds and ethnicities wake up everyday to make croissants. Did you know that making a croissant takes a few days? The process is very time-consuming and somewhat laborious, especially when laminating the dough. It’s fascinating to me and my hat goes off to the hardworking bakers.
A few weeks before this post went live, this Youtube video, “Where to Find the Best Croissants in Paris with Mara Lafontan” was posted.
I highly recommend watching it. Mara does a great job reviewing the croissants and digging deep into the layers, the texture, and the overall flavors. Instead of going to just one place, Mara went to four places but only ate one bite of the croissants. Since this post was almost finished by the time the video came out, I decided to do the same thing and tried two croissants from two different places. Truthfully, you’re able to appreciate the nuances of the croissants better. I wish I had done this before!
The next time you’re about to eat a croissant, I encourage you to look at it first. Observe the layers, the smell, the texture. Once you take the first bite, look at the lamination and the interior structure.
I started my croissant journey in August 2021 at La Chouquette on Melrose Ave. After trying so many croissants in the last few months, I feel like I’ve learnt a thing or two about what makes a good croissant. It’s also why a few places didn’t make it to the list. I was initially planning on expanding the list by also going to Orange County and San Diego, but that would take me at least another 6 months.
I also want to thank the bakers that answered my questions on what makes a good croissant because they enriched this post even more.
Many of these places get super busy on the weekends and run out of pastries pretty fast, which is why I recommend securing your croissant by placing the order online for pick-up! Trust me, I’ve driven to a few places only to find out that they were sold out for the day. Also, if you’re taking the croissant to-go and you’re planning on eating it in your car, I recommend eating it outside, or underneath the paper bag to prevent a flaky mess!
Can’t go to Paris? No problem! Just watch Emily in Paris on Netflix and get yourself a croissant (or two) from any of these places. The City of Lights is just a bite away!
Petitgrain Boulangerie
1209 Wilshire Blvd, Santa Monica, CA 90403
In May 2024, Petitgrain Boulangerie opened in Santa Monica by co-founders Tony Hernandez and Clémence de Lutz.
Clémence was born in Paris and raised in DC. She spent her summers baking with her grandparents in the French countryside. Clémence and Tony also operate a baking school in Santa Monica called The Gourmandise School of Sweets & Savories, where Clémence teaches her baking techniques from beginners to professional chefs.
Upon walking into the store, there was a delicious smell of freshly baked croissants.
I’m so mad that I have to drive across town to get my hands on one of the best croissant I’ve had in my life. When I got there on a weekday around 11 am, Clémence told me that they had just sold out of their regular butter croissants, so I ordered the chocolate croissant. “We just got them out of the oven”, she said. My goodness… It was flaky, buttery, puffy, and not too sweet! The lamination work was incredible – delicate layers, filled with decadent chocolate. My shirt was a flaky mess, and I’m pretty sure the woman at the nail salon next door could see how much I cherished every bite.
To master the flawless execution of these croissants, Clémence uses French butter and local California flours. These two ingredients are key in making the perfect croissant.
Unfortunately, the bakery doesn’t have any seating options. Make sure you go there as early as you can!
Pascal Patisserie
21040 A Victory Blvd, Woodland Hills, CA 91367
200 S Beverly Dr, Beverly Hills, CA 90212
My trip to Pascal Patisserie was worth every mile. I’m still blown away by that butter croissant. Pascal Patisserie is a French-owned bakery in Woodland Hills with a second location in Beverly Hills. I didn’t know they also had a location in Beverly Hills, but since it was the weekend, I didn’t mind the 38-minute drive on the US-101. When I got there, it was hard not to ogle the plates of the customers having brunch. I picked up my croissant and fast-forward to when I took the first bite, it was an explosion of flavors and textures. I think my croissant was straight out of the oven because when I held it for too long in one position, I could see the indentation with my fingers. The taste of butter was oozing everywhere and the texture was soft and flaky.
My tastebuds were taken aback. The amalgamation of butter and the freshness of the dough made for a very elevated croissant experience, almost as if I was in France. I usually don’t go crazy over butter, but man…was that butter good.
Owner Bruno Mascal gave me a few tips on what makes a great croissant.
“Choosing the best ingredients is very important. It’s the base of the croissant. Then the temperature and the texture of the dough combined with the butter are also a must for a successful folding. The most rewarding part is when they have cooled down from the baking in the oven and you get to taste the combination of flaky crunch and melt-in-your-mouth feeling.”
I asked him where he’s had the most memorable croissant:
“In the port of Ajaccio (Corsica). I don’t remember the name of the bakery, but the croissants were heaven!”
Instagram: @pascalpatisserie
Lou The French on The Block
4007 W Riverside Dr, Burbank, CA 91505
Lou, a former basketball player, and Karima, grew up in Paris. They met through mutual friends and bonded over their love of American culture. Two years after Lou and Karima moved to LA, they cofounded Lou The French On The Block, opened in June 2016. Soon after, Lou became a reference in the LA croissant scene, earning multiple accolades, and even a special shoutout on Ellen Degeneres!
This was probably the most challenging croissant to get my hands on! Unlike most bakeries listed here, Lou only opens Friday to Sunday from 8AM to 3PM. If you’re a walk-in customer, there’s a high percentage that the famous almond croissant will be sold out for the day. So, if you want to secure your croissant in advance, you place an online order 48 hours before noon on the day you want to go. The website gives you instructions on how to do it. Is it a little inconvenient to wait almost an entire week for a croissant? Yes. Is it worth it? 100%! I read on the online newspaper, TolucaLake.com that Lou and Karima shop daily from seven different vendors to make the croissants.
Unless you place your order 48 hours in advance, they won’t hold your croissant. Thirty minutes later, when I finally got there, there were only 3 left! I got two. No words, just look at the picture. Prior to Lou’s, I had never had an almond croissant before.
If you go there I suggest getting one almond croissant. I didn’t know they were going to be so big and the filling obviously makes it heavier. Although I still have yet to try their butter croissants, if it’s your first time, definitely get the almond croissant. There’s a reason why they’re constantly sold out of that one!
What makes a good croissant? Lou said:
“Good ingredients, French butter from France, precision and patience makes a great croissant. The most rewarding part is to share it with everyone and seeing people love the croissants.”
What’s your favorite croissant in France?
In my opinion there is no such thing as the best croissant in Paris. It depends on what kind of croissant you like. Every baker has their own style.
Instagram: @louthefrenchontheblock
Colossus Bread
2311 S Alma St, San Pedro, CA 90731
4716 2nd St, Long Beach, CA 90803
Colossus Bread is a hospitality-driven bakery founded by Kristin Colazas Rodriguez, a former Bay area pastry chef. With two locations in LA, San Pedro and Long Beach, Colossus Bread prides themselves on their handmade pastries using fresh and sustainable ingredients.
The trip to San Pedro to Colossus Bread was worth every mile! I placed my order before I left my apartment. When I got there, my order was ready with my name on it, which was so convenient.
The croissant was spectacular. It was flakey and had the perfect amount of butter. The layers were so beautiful and overall, I had a delightful experience savoring each bite. I’d make the trip again just for this croissant! However, they also have chocolate and almond croissants, which I’ll have to try! You should enjoy your pastry with a coffee and definitely take it to the beach. It doesn’t get better than that!
Instagram: @colossusbread
Artelice Patisserie
11301 W Olympic Blvd UNIT 123, Los Angeles, CA 90064 (West LA)
117 N San Fernando Blvd, Burbank, CA 91502 (Burbank)
The croissants at Artelice are works of art. I went to the West LA location early one Sunday morning, which was the best time since there was no one inside and this place tends to get busy. The owner, Farid, and his brother Saeed, greeted me in the nicest way. Artelice exudes so much class and elegance, not only in the impeccable presentation of their pastries, but also in their Tiffany-inspired baby blue boxes, the vintage tile flooring, and their black uniforms. The inside is immaculately clean and spacious.
I was super indecisive as to what to order. As we were chatting, I casually let them know about my croissant project, and they kindly gave me two complimentary croissants! Saeed encouraged me to get the Persian Princess croissant, which was their most popular one.
First of all, the pictures don’t do it any justice. I probably stared at the croissant for way too long before diving in and taking the first bite. Look at those laminations and beautiful curvatures. There is so much delicacy in their pastries.
The Persian Princess blew my mind. I made a flaky mess when I ate it, but I did not care at all because of how good it was. I enjoyed it so much that I forgot to take a picture of the inside! It had pistachio marzipan inside and the dough had rose and orange blossom. You could taste the subtle hints of orange alongside the flower petals on top. The almond croissant was topped with roasted almond flakes and filled with almond paste. It was as flaky as the first one, but I have to say that the Persian princess croissant was a lot more complex in terms of flavor.
I spoke to Farid, the pastry chef and owner.
What’s the story behind Artelice?
“My brother, my partner and I started Artelice in 2015 after many years of planning and research. We wanted to recreate the kind of pastries we loved to eat in France with our own twist, while never compromising the quality and care. We wanted to create a pastry that was both aesthetically pleasing and unrivaled in taste. I’m really proud of what we have been able to accomplish.”
In your opinion, what makes a great croissant?
“A great croissant is solely dependent on the butter used. We use the highest grade French butter and laminate our dough in small batches to ensure temperature control. The quality of the butter will ultimately affect the aroma, crunch and flavor of the croissant, so it’s incredibly crucial.”
What’s the most rewarding part about making croissants?
“For me, the most rewarding part about making a croissant is watching the faces of people biting into them. It’s not everyday that such a small gesture can bring so much joy to someone’s day and it is such an honor to be a part of that joy. Nothing makes us happier than to see that look of pure delight on our customers’ faces.”
What’s the best croissant you’ve ever had?
It was in Paris at Patisserie Yann Couvreur.
What are your favorite restaurants in LA?
I like Lodge Bread and Primo Passo coffee shop in Santa Monica.
In the croissant video I posted above, Mara is seen holding a croissant that looks very similar, almost identical to Artelice’s croissant. Mara says that the first thing she notices when she sees a croissant like this is “la pat feite”. That’s what the Youtube subtitles said. I tried to decipher the meaning of that phrase. Mara said that when you see many layers in the croissant such as this one, it’s a telltale sign that the croissant is going to be crunchy. “Honestly, you don’t see that often, and that’s a good sign of a good croissant” Mara says in the video.
I asked Farid about this, he watched the segment of the video and said:
“I don’t speak French, but I know it’s a word used for laminated dough, ( it can be yeast dough such as croissant) or it can be puff pastry which doesn’t have yeast. Pate a feuilletée is how they write it.”
Artelice was also the caterer for the Grammy awards in 2020!
In 2021, Artelice opened its second location in Burbank.
Instagram: @artelicela
Proof Bakery
3156 Glendale Blvd, Los Angeles, CA 90039
This small bakery is very loved by the Atwater community since it opened in November 2010 by Korean-born founder Na Young Ma. She shared on Mashupamericans.com that she was a classically trained French baker, and that she never ate American sweets growing up.
“Since opening the bakery in 2010, Na Young Ma’s goal has been to create an inclusive, sustainable environment for everyone who works at the bakery. In 2021, Proof Bakery entered into a new era: It is now a worker cooperative owned and managed by the working employees of the bakery.”
There is usually a long line on the weekends, but don’t be discouraged as it moves pretty fast. When I got inside, I was instantly hit by the heavenly smell of freshly baked goods.
The butter croissant was so dreamy: flakey, buttery,soft on the inside, and gorgeous crispy outer layers. It blew me away! Yes, the hype of this pace is very well-deserved.
Look at that those beautiful layers!
Their menu aso offers cookies, whole pies, quiches, and seasonal sandwiches. If this is not enough, their customer service is impeccable. Unfortunately, online pre-orders at Proof Bakery require a $20 minimum purchase, so make sure you go as early as you can to secure your pastry! They currently offer four croissant flavors: butter, chocolate, almond, ham & gruyere, and spinach. They occasionally do special flavors depending on the season, such as their Pistachio cherry blossom croissant, which was available during the month of January.
Instagram: @proofbakeryla
Sweet Lily Bakery
3315 Cahuenga Blvd W, Los Angeles, CA 90068
If you read DeuxMoi, you’ll know every Sunday the anonymous owner posts submissions of every celebrity sighting during that week. Most of the celebrity sightings take place in LA and NY.
Guess what celebrity was spotted at Sweet Lily Bakery. None other than the award-winning French-American actor Timothee Chalamet! I had no idea about this place, but I headed over there a week after I read about it on DeuxMoi.
The owners, Marine and Thibaut, are a French married couple who opened Sweet Lily in August 2020. Both of them wanted to enhance the French experience in California by also offering French breakfast, which reminded me so much of the breakfasts I had while I visited Paris in 2015 before I moved to LA.
The butter croissant was so deliciously flaky, buttery and soft! It was so good and from what I read, they also do the French toast really well.
Charles H wrote on Yelp:
“The butter croissants here are the best in the USA. I’ve had croissants everywhere: throughout LA, throughout the US, throughout Europe. These are amazing.“
What makes a great croissant?
Marine: “In our opinion, to make a great croissant you first need someone that is passionate about baking, and then you need great butter and flour quality, lots of cold time and the right proofer time. The perfection of the dough and sharing it of course. The most rewarding part is when it comes out of the oven: The smell, the layers, the texture, but most of all, the people’s faces while eating it.
When you cut a croissant, the more airy the better: Crunchy on the outside and buttery on the inside.”
Criminal Minds’ actor Sherman Moore is a big fan of their pastries!
Instagram: @sweetlilyla
La Chouquette
7350 Melrose Ave, Los Angeles, CA 90046
This was one of the first places I went to back in August 2021! La Chouquette is the best place on Melrose for a good, decadent, and authentic French croissant! Founded by French couple Elodie Pouliquen and her husband Dan, both of whom grew up in Paris and lived in NY for 15 years.
La Chouquette prides itself on their technique, aesthetic and taste. They don’t oversweeten their pastries and their eclairs, another popular French pastry, are gluten-free.
I underestimated the size of the croissants and I got two. They’re huge! The almond croissant was so rich in flavor in every bite. In the butter croissant, you could taste the delicious butter, and as you can see in the picture below, it was extra flaky! It was sooo satisfying to hear the crunch sound, which is always a telltale sign of the quality.
Let’s take a minute to appreciate that golden-brown crust 😍😍😍
What makes a good croissant?
Elodie: “First, it’s the savoir faire. Treat each croissant like a unique gem. We take time, for each step is really important, the dough is really sensitive to all the elements. And of course, our secret is to make them with a lot of love.”
What’s the most rewarding part?
“The most rewarding part is when our customers come back 2 minutes after to get another one! And when you see the happiness and the pleasure on their faces.”
What’s your favorite croissant place in Paris? Or in the world?
“Our favorite and best place in Paris is The French Bastards. It is a really cool place.”
Note: The French Bastards was featured in the video, “Where to find the Best Croissants in Paris”! Mara ranked it as the second best croissant on her list.
Favorite restaurants in LA?
“The Zinqué, Éléphante, Kazunori.”
Instagram: @lachouquetteofficial
Bakers Bench
1021 Alpine St BLDG A, Los Angeles, CA 90012
San Gabriel Valley-native Jennifer Yoo has a strong pedigree in baking. From working at Bottega Louie to being the pastry chef at the now-closed Konbi in Echo Park, Jennifer has always had an undying passion for baking. It wasn’t until the middle of the pandemic that Jennifer began to experiment with plant-based butter brand Fora Butter. I looked it up and I found that this is the only plant-based butter that’s been approved by Michelin-starred chefs thanks to its creamy and decadent taste.
Her most popular menu item? Her signature vegan butter croissants. People that have tried her croissants can’t believe that they’re vegan. The croissant flavors Jennifer offers are: plain (butter), chocolate, peanut butter chocolate and furikake. The latter is not vegan. In addition to this, you’ll find a great array of cookies, as well as Danish pastries.
Jennifer said: “Bakers Bench is mostly vegan. We currently have 3 non vegan menu items and 12 vegan ones! We offer some cold items (like chocolate pudding and sliced cake) that are hidden in the fridge! Just ask what’s in the fridge, there’s usually something fun.”
What makes a good croissant?
Jennifer: “It should have good color (color means flavors of caramelization and Maillard reaction!), be flaky, crispy, taste good and make a big mess when you eat it!”
Why do you love making croissants?
“It’s fun! Croissants feel like a great cross between the pastry world of fine, detailed technique and precise measurements and the world of bread, slow fermentation, patience, intuition and fine tuning. It’s also really satisfying to see them out of the oven.”
What’s your favorite croissant place in the world?
I love the croissants at Colossus in San Pedro and Long Beach! They do such a great job there and you can really taste the love and respect for the craft. I also love the croissants at Konbi, they’re on the sweeter, richer side of croissants and really excellent.
What are your favorite restaurants in LA?
Kismet, Holbox, Burgerlords, Konbi, Mama Lu’s (Monterey Park)
Instagram: @bakers.bench
Delvigne Croissant (now Des Croissants Paris)
8539 Washington Blvd, Culver City, CA 90232
Samuel is a graduate from Ferrandi, an internationally-recognized school of culinary arts in Paris. In 2015, he followed his now ex-wife and moved to LA. After working in Bottega Louie and Spago in Beverly Hills, Samuel decided to bring the taste of France to LA by creating Delvigne and bringing his freshly baked croissants to the Farmers Markets, where he’s been operating for the last 3 years.
Sam told me that he now has two businesses:
Delvigne croissant, which you can find every week at the Studio’s City’s Farmers Markets on Sundays, and the Culver City Farmers Markets on Tuesdays.
For his croissants, Samuel only uses French-imported butter and chocolate.
What makes a good croissant?
Samuel: “A good croissant should be crispy outside and light, flaky inside. The choice of butter is key to obtain a unique flavor. The quality of the flour is also very important. Also, there are multiple preparation techniques that influence the development of flavors, such as slow fermentation and levain.”
It was interesting to find out that Lou from the French on the Block and Samuel are best friends!
When I asked him where to get the best croissant in Paris, his answer was the same as Lou’s: there’s no such thing as the best croissant in Paris! This is what he said:
“The best croissant doesn’t exist in Paris. You get to pick and choose: some are buttery, some are more flaky… it’s really up to you. I like the smell of the French butter. You can feel the nutty notes of butter. Every baker has a style, a different recipe and process. My favorite croissant is filled with emotion and reminds me of my childhood”
What can people expect from your new business, Des Croissant Paris? Will you still be at the Farmers Markets?
“Authenticity! We’ll be focused on the taste more than the looks. Des Croissant Paris will bring the feeling of being in Paris to LA. Hell yeah, I’ll keep my farmers market stand!”
What are your favorite restaurants and coffee shops in LA?
Restaurants: Fia, Providence, Anajak Thai Cuisine.
Coffee shops : Lou the French on the Block, Conservatory Coffee.
Instagram: @descroissantsfarmersmarket
Does the perfect croissant exist? I would say no. “Croissant” is not a one-size-fits-all type of pastry.
As Lou and Sam said, it all depends on the style. If a croissant is too buttery, some people might find it overpowering, whereas other people like me, will love it. There are so many variations that it’s hard to put them all into one box. I had many croissants on this list that were not a flaky mess when I ate them, and they were still very good croissants. Just because a croissant is not flaky, doesn’t necessarily mean that it’s a bad croissant.
After hearing from bakers and going to different places, I consider making croissants a fine art. Everything that goes into making a good croissant, especially the passion, is so fascinating to me. I know I said it in the beginning of this post, but my utmost respect goes to the people that do this everyday.
Have you tried any of these places? What’s your favorite croissant place?
Bob
April 9, 2022Wow! Terrific and thorough guide, Marina! Thank you so much for putting in the hard work and eating all of those croissants! Yoiu’re a a hero to us all!