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 bakers that do this everyday.
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, like Gjusta in Venice. 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!
I did not go to all the places on this list, but I’ll keep updating it as I do.
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 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. It was flaky, buttery, puffy, and not too sweet! The layers were extra delicate, filled with decadent chocolate. The execution of this croissant was unparalleled. 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. Look at the beautiful golden layers.
To master the 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!
Schatzi’s Bakery & Café
14106 Ventura Blvd Unit 104, Sherman Oaks, CA 91423
This bakery opened in October 2022. It’s located in a beautiful courtyard and by the time I went there, the business was fully decked out in winter mode. It was very reminiscent of a gingerbread house, straight out of the Hansel and Gretel fairytale.
I got the classic butter croissant. They didn’t have them on display and I thought that they were sold out. However, the girl went to the back and confirmed they had a few left! There was someone ahead of me and while I was waiting for my turn, I saw in the display case that they also offered vegan and gluten-free pastries.
Once I got my croissant, I sat outside while basking in the morning winter sun. I could tell that the croissant was freshly made due to the indentation I made while holding it. When I ate it, it was soft, fluffy and made a perfectly flaky mess. The taste of the butter was perfect: it wasn’t too strong, but rather, it had the perfect balance. I loved enjoying my croissant in the beautiful courtyard that could have easily passed for a European city or Solvang in California.
What’s the backstory of Schatzi’s Bakery?
‘Schatzi’ is the German word for sweetheart. So we named our bakery Schatzi‘s. Our bakery and café is a place with a European flair. We love to surprise our clients with authentic European pastries.
In your opinion, what makes a good croissant?
A good croissant has to be a great croissant! It has to be crispy on the outside and buttery-soft on the inside. The fluffy buttery taste has to make you feel like sitting in a small cozy café in a suburb of Paris, France. That’s the feeling we interpret with the taste of THE perfect croissant.
What types of croissants do you offer?
We have butter, almond and chocolate croissants available daily and fresh. We have vegan croissants from time to time.
What’s the best croissant you’ve ever had? It can be in LA or anywhere!
The best croissant we’ve ever had is the one at Schatzi’s. As Europeans from Germany and Austria, we‘ve tried a lot of croissants all over Europe. We are happy to love and value our croissant as the best we‘ve ever tried. 🙂
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 driven. 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. My eyes were also fixated on the fresh pastries that were on display behind the glass counter. Although I grew up in Europe, I’ve never been drawn to European pastries, but those at Pascal Patisserie looked so fresh. 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. Lou The French On The Block opened in June 2016, two years after they moved to LA. Lou quickly 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.
It was a Saturday and I decided to try my luck by calling the business. They told me they accepted walk-ins, but that they were currently sold out of the almond croissants. On another Saturday morning, I tried again. To my surprise, they only had 7 almond croissants left! 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. What a decadent experience I had eating this. Prior to Lou’s, I had never had an almond croissant before. Eating it was an experience: very flavorful and the dough just melted in my mouth.
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: either the Persian Princess or the almond croissant. 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
Tartine Bakery
Sycamore (Hollywood), Silver Lake, Santa Monica, West Adams, Pasadena
Tartine Bakery has been a staple in the San Francisco food scene for many years. Founded by pastry chefs Elisabeth Prueitt and her husband Chad Robertson, Tartine has been acclaimed countless times thanks to the meticulous dedication to the art of pastries. I went to one of their locations in San Francisco back in 2017, and I remember waiting in line one morning for 30 minutes to get one of their breakfast croissants. The mission at Tartine is to create rustic and beautiful pastries.
Tartine even won a James Beard Award for excellence in making pastries and is regularly featured on “best of” lists in the US. Foodies from all over the country and all over the world flock to Tartine to judge for themselves.
I highly recommend reading the story of Tartine Bakery to really get an in-depth view of the care and hard work that goes into each pastry.
In the late 2010’s Tartine expanded to LA and currently has 5 locations.
I went to the new LA location on Sycamore Ave, which is also the closest to where I live.
When I saw the long line ahead of me, I decided to place the order online and needless to say, I got my croissant right away and decided to take it home.
The croissant was such a delight to eat. I felt like the city of Paris was in my apartment that morning. It was flakey, the outside was crispy and the laminated dough on the inside was soft and buttery. Even when I held the croissant, I could feel the butter, but once I took the first bite, I could appreciate the nuances of the croissant in its entirety.
I emailed Tartine, and this is what they replied:
In your opinion, what makes a great croissant?
“There are three REALLY important steps in making a great croissant:
1. Utilize the highest possible quality ingredients (organic, ethically sourced, country of origin, etc..)
2. Great croissants come from fine tuned lamination techniques. Lamination is key!
3. Perfectly proofing your product. A lot of people do not know that freezing your dough before proofing is best, all our croissants take 3 whole days to make!”
What would you say is the most rewarding part?
“All the bakers’ unanimously agreed that seeing a perfectly baked product is the most rewarding aspect to the job, close second is watching customers enjoy the products.”
Since Tartine has different locations, where are the croissants made?
“A lot of people think that the croissants are made here (Tartine locations), but they actually come from a central location called “The Commissary”. This location is a production-only site. They laminate the pastries, and prep some other items for the Inner Sunset location (San Francisco) as well as The Manufactory (San Francisco). All other items we produce from the Bakery are made here (with the exception of the laminated pastries).”
Instagram: @tartinebakery
Gjusta
320 Sunset Ave, Venice, CA 90291
There’s a reason why Gjusta is one of the best pastry providers to restaurants on the West Side. If the food alone is amazing, the pastries are another level of goodness. Eric, French business owner of Kiff Kafe in West LA, mentioned Gjusta as one of his favorite places in LA. He likes it so much that even the croissants from his restaurant are from there! Walking into Gjusta is like walking into a rustic California farmhouse. The busy open kitchen with bakers and fresh trays of pastries are a peek behind the curtain of the inner workings.
Before you make the trek to Venice, make sure you place your order online. Otherwise, you’ll have to wait and by the time you get to the counter, they might be sold out.
The exterior was crunchy and the inside laminated dough was soft and slightly moist, which I really liked. While I was eating it, I could understand why Gjusta’s baked goods are so popular, and the croissant I had was proof of it.
Jenna Fuchser, pastry chef at Gjusta said:
“A good croissant is very hard to achieve but we like ours to have a flaky and crunchy outer and on the inside we look for clean laminated layers, they will kind of look like a spiderweb.”
“From start to finish, croissant making is a team effort. Someone will laminate and then someone shapes and then someone will proof and bake, lots of different hands mixing and making them. But seeing a perfect croissant come out of the oven is the best part.”
“The most popular is our tahini white chocolate croissant. We make 800 croissants on a busy Saturday morning.”
Instagram: @gjustabakery
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, 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
La Tropezienne
211 S La Brea Ave, Los Angeles, CA 90036
I can’t believe that after all these years living in LA, writing this post was the incentive I needed to go to this bakery. The French flag on the outside is a preview of what you’re about to walk into: high ceilings, big natural light-filled windows, cutesy French decor, and a gorgeous colorful mural of the French Riviera that reads, “Welcome to St. Tropez”. The name Tropezienne derives from the French pastry Tarte Tropezienne, which was created in Saint Tropez back in the 1950s.
This is the guy who took my order. He couldn’t have been any nicer and more accomodating.
There was only one croissant left behind the glass counter. Instead of giving me the last one, he came back with a tray of freshly baked croissants and proceeded to place them with tongs on the display counter.
The croissant was airy and the texture was very light. The butter ratio was perfect. It was like biting into a cloud.
I only took two bites because I went straight after to Republique, which is less than a mile away located on the same street, to see what the hype was all about. Even on a morning weekday, the place was bustling with people and I had to stand in line.
Sadly, Republique’s croissant paled in comparison to La Tropezienne. Everything about Republique’s croissant seemed to be ok, however when I took the first bite, it was a little chewy. Even when I tried to break it apart with my hands, it was hard to do so because it was dense. Needless to say, I ended up eating the rest of La Tropezienne’s croissant in a heartbeat. Honestly, I never really got the hype with Republique, the atmosphere is amazing but the food is nothing to write home about in my opinion.
If you want to enjoy an authentic butter croissant in a relaxing atmosphere, away from the bustle of people and long lines, head over to La Tropezienne.
Instagram: @latropeziennela
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 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
Farmers Markets (Studio City and Culver City)
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
Bub and Grandma’s Restaurant
3507 Eagle Rock Blvd, Los Angeles, CA 90065
After years of operating out of Farmers’ Markets and constantly selling out, Bub and Grandma’s opened their long-awaited sandwich shop in the fall of 2022. Besides the bread, they also specialize in delicious pastries like cakes, donuts, and croissants!
They offer almond or butter croissants, and I opted for the latter. The croissant was on the bigger and puffier side. The butter taste was there, but it wasn’t so distinct. I would say it’s similar to the one that’s offered at Clark Street Bread. Since these two places specialize in bread first and foremost, the dough in the pastries is the star of the show (as you can see in the pictures). I would have preferred the croissant to be more buttery, but nonetheless, it checked the boxes of what an excellent croissant should be in terms of texture and lamination.
Clark Street Bread
331 Glendale Blvd, Los Angeles, CA 90026 (Echo Park)
11702 Barrington Ct, Los Angeles, CA 90049
Clark Street Bread was born out of Zac Hall’s apartment kitchen in 2014. After spending periods of time in the Swedish countryside learning all about the bread and baking techniques, Zac returned to LA and used his knowledge to create what has arguably become one of the best bakeries in LA. Although you will find excellent brunch items at any of their locations, the core of Clark Street is the bread.
I’ve only been to the Echo park location, where you can see the massive kitchen they have in the back where bakers work non-stop to deliver fresh pastries to the rest of the locations. As you’re waiting in line, you’ll see the employees placing trays of freshly baked pastries. Sometimes they’ll twist their menu and do some specials, like their Saffron Pistachio croissant, which they did on a Friday. I went on a Saturday and the guy told me these specials are done spontaneously depending on the day.
I got the butter croissant. Compared to other places, in this croissant the dough was the star of the show. The taste of the butter was there, but it was minimal. After all, Clark Street favors the quality of the bread and the dough in their pastries. The croissant was very voluminous and I enjoyed appreciating the nuances of the dough.
Instagram: @clarkstreetbread
Bianca
8850 Washington Blvd, Culver City, CA 90232
Bianca was founded by veteran chefs Federico Fernandez, former executive pastry chef at the renowned Four Seasons Hotel in Beverly Hills, and Gianni and Nicola Vietina, who worked at the famous Madeo restaurant in Beverly Hills for many years. Their baguettes have been deemed the best in LA. I decided to try their chocolate croissant.
First of all, major props to the stunning presentation. The richness and vibrancy of the chocolate combined with the thin layers on the inside and the flakiness of the outside were heaven in my mouth. Surprisingly, this chocolate croissant wasn’t too sugary as I was expecting it to be. I was very impressed.
Baked Bar Los Angeles
10848 W Washington Blvd, Culver City, CA 90232
The West Side is very spoiled when it comes to croissants and has so many hidden gems! I found Baked Bar the week before this post went live. Baked Bar was founded by pastry chefs Anthony Nigro and Thomas Velasquez, who have been working together for 13 years since the two of them crossed paths at UCLA. Baked Bar only opens on Saturdays from 10AM to 3PM! Occasionally they close at 2PM, so make sure you follow their Instagram stories to stay updated.
Their website says: “Customer favorites include our Chocolate Hazelnut Almond Croissant, Salted Chocolate Chip Cookies, Vegan Butter Croissant, Vegan Chocolate Fudge Cake, French Canele, Chocolate Hazelnut Babka, and Salted Caramel Tiger, to name a few.”
Instagram: @_bakedbarla
Röckenwagner Bakery
12835 Washington Blvd, Los Angeles, CA 90066
Little did I know that this place has been a staple in Culver City for many years! Röckenwagner was founded by German award-winning Chef Hans Röckenwagner. He moved to LA in 1984, and shortly after opened his first eponymous restaurant, Röckenwagner. In the year 2000, Röckenwagner was named one of the top ten restaurants in LA. Hans currently owns several restaurants and cafes in LA alongside his wife Patti Röckenwagner.
I came to Röckenwagner right after I went to La Provence in Beverly Hills. The first hint that I was going to get a good croissant was the fresh pastries on display behind the counter glass. Rockenwagner Bakery, besides being a brunch restaurant, is a supplier for cafes on the West Side.
When I took the first bite of my croissant, the first thing that my tastebuds noticed was the buttery flavor, something I didn’t notice that much in La Provence’s croissant. It was fluffy and it had a light consistency that I really liked. The interior was perfectly airy and soft!
Although the butter croissant is a great option, Röckenwagner Bakery specializes in multiple croissants: pretzel, hazelnut, chocolate and almond. Their most popular is their pretzel croissant.
Instagram: @rockenwagnerbakery
Beverly Hills
I had a bit of trouble with this one. You can find plenty of cutesy French-inspired cafes at almost every corner in Beverly Hills. I went to some of the most popular places to get a croissant: Chaumont, Ladurée and La Provence. I have to say that I was underwhelmed. Chaumont is a very popular croissant place and is featured in many LA guides. Their butter croissant was ok, certainly not the best croissant I’ve had in my life, just ok. Ladurée’s croissant was better in terms of texture. I also went to La Provence. As I made my way to the register, I saw people enjoying their pastries with a cup of coffee. I was so excited when I finally got my croissant, but very underwhelmed when I took the first bite. Just like Republique’s croissant, the texture was slightly dense, it didn’t have that melt-in-your-mouth quality as the croissant from other places on this list. It was too “bready” for my taste. If you want a croissant in the Beverly Hills area, I suggest heading over to Pascal Patisserie’s location in Beverly Hills, which is called Pascal on Beverly.
House of Bread
1906 Westwood Blvd, Los Angeles, CA 90025
House of Bread is a family-owned bakery on Westwood Blvd. I read that the oven they use was imported from Iran, hence why their Iranian bread, Sangak, is so good. Since it opened in September 2019, customers have been enjoying their baguettes, sourdough bread, and of course, their croissants! During quarantine, they offered batches of the famous banana bread, which became so popular during that time. Their menu is pretty simple and straightforward. The only pastries they offer are three flavors of croissants: butter, chocolate and cheese.
Instagram: @houseofbread_la
Bread Lounge
700 S Santa Fe Ave, Los Angeles, CA 90021
Israeli baker Ran Zimon is the founder of Bread Lounge. He shared his story on VoyageLA.com:
“I started baking in the year 2000 in my home country Israel. In 2007, I came for a visit in LA and saw a lack of local bread bakeries. I decided to stay, and in 2010 I opened the Bread Lounge in the Art District Downtown. It started as a wholesale bakery, supplying local restaurants, and in mid-2012 we opened our cafe at the same location, where we are serving fresh bread & pastries, sandwiches, salads and more. All of our breads are vegan and contain three basic ingredients; flour water and salt. We use natural yeast that we grow in our bakery, made of flour and water.”
A brief look at the website will show you the dedication and the intricate attention to detail of the bakers.
Ran Zimon also wanted to incorporate menu items from his homeland, which is why you’ll also find middle-Eastern pastries such as borek and Jerusalem bagels. They offer an incredible variety of pastries and bread: banana bread, cinnamon bread, hazelnut espresso bread and gluten-free chocolate bread. Wow! Their sandwiches and salads also made me salivate instantly.
When I went to the online menu, the pastry that caught my attention was the Rugelach, which was also low in stock. This one is a croissant-type pastry that originated from the Jewish communities in Poland and is a staple in cafes and bakeries of Israel.
“Come for a brioche and a coffee. Sit and watch our baguettes being pulled fresh from the oven, then load up with your daily bread. On the shelves that line the café, you can find Bread Lounge’s cookies, confiture, granola and much more.” – Breadlounge.com
Instagram: @breadlounge
Frogs Bakery
14809 Crenshaw Blvd, Gardena, CA 90249
Farmers Markets
Another hidden gem! Frogs Bakery is a wholesale bakery in Gardena that also accepts walk-in retail customers. Their pastries are non-Gmo and they offer vegan versions of all their croissants! If you just want a croissant for pick-up, you can either place your order online, or over the phone. Frogs Bakery also does appearances at Farmers Markets in Pasadena, the South Bay and Orange County. You can find them at their Gardena location 7 days a week from 6AM to 1PM. If you subscribe to the website, you’ll get notified of their monthly specials!
Instagram: @frogsbakery
Dialog Cafe
8766 Holloway Dr, West Hollywood, CA 90069
Dialog Cafe is one of my favorite brunch spots in LA. Tadeh Ghazalian runs the cafe with his Italian father Raphael.
At Dialog Cafe, you can appreciate the dedication that goes into each dish, which is very well reflected on the impeccable presentation. They also have one of the best coffees in LA.
Tadeh said to tablesidemag.com: “Even our coffee is a collaboration of old school, traditional Italian and specialty, old-world exotic coffees.”
Their protein bowl is so simple, yet sooo good! Dialog’s signature menu item is their breakfast burrito. However, I didn’t know that they also made croissants in-house! Their most popular one is none other than their Nutella Banana croissant. If you go there, I also highly recommend their Nutella Waffles. 10/10. They NEVER oversweet their pastries and brunch desserts.
Instagram: @dialogcafe
Le Pain du Jour Bakery
13528 S Inglewood Ave, Hawthorne, CA 90250
Le Pain du Jour is a small wholesale bakery in Hawthorne that also accepts walk-in retail customers. Their variety of croissants is jaw-dropping: butter, chocolate, almond chocolate, raisin, cinnamon churro, spinach & feta cheese, cinnamon churro cream cheese and Black Forest ham & cheese croissant. Le Pain Du Jour is open 7 days a week from 8AM to 2PM.
Place your order here.
Bottega Louie
700 S Grand Ave, Los Angeles, CA 90017
8936 Santa Monica Blvd, West Hollywood, CA 90069
In 2022, Bottega Loui became Yelp’s most reviewed restaurant of all-time! People swoon over their pizzas, pastries and the beautiful luxurious atmosphere. Every time I drive by the West Hollywood location, it’s always packed. I’ve never been there, but after going through Yelp reviews, the general consensus seems to be how consistently good their food and pastries are. I guess I’ll have to see for myself if their croissants are as good as people say they are.
Instagram: @bottegalouie
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. I also developed a new appreciation for this pastry and the beautiful craft behind it.
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!