Our little

boulangerie

by the sea

…working with California's best wheat, butter and produce; baking croissants, pastries and breads with love and time. 

Our morning bakes include an array of croissants, scones, milk bread, conchas and pan loaves as well as seasonal pies, our famous chocolate chip cookies and anything the farmers we work with drop off to tease our palates and get our creative juices flowing.

Visit Us

1209 Wilshire Blvd,

Santa Monica, CA 90403

We’re Open:

Wednesday - Saturday 8am - 3pm

Sunday 8am - 2pm

Partners

Kindness is at the root of everything you see on the pastry table.

We are committed to knowing where our flour is grown and milled, how much the cacao farmers are making for the chocolate in your pain au chocolat and who grows the chard in your quiches - all to ensure that every person and enterprise that makes our products so sweet has the ability to thrive. We want everyone to share in our successes- from the farmers growing and milling the wheat in the scones to oranges we press for the case. this is their bakery as much as it is ours.

Follow Along

it is, a-pear-antly, pie and galette season and were squashing our previous summer pie orders! our bakers are poaching, roasting and flaking all the fruit and butter we can get our hands on (or delivered by the farmer), picking up freshly milled flou
in the midst of a climate that feels unmoored, uncertain and unkind, it helps to be reminded that we do not need folks in leadership positions to manifest the kind of world we envision as fair and just. we do not need the ones who we wanted to see
happy samedi, los angeles! we’re opening in a little over an hour with 🥐, pan de muerto and stacks (and stacks) of chocolate chip cookies!
it’s national chocolate day every day at the shop, but since we’ve been reminded that some only celebrate on this day, we thought you’d like to know about our love affair with @tchochocolate and @conexionchocolate. once you get pa
good morning from this golden hour 🌞. we’re open until 3 (or when we run out).
forgot to pack your lunch? come grab a thick slice of our chard, leek + boursin quiche when you get your 🥐 tomorrow morning. we start by double-blind baking our spelt puff pastry dough and for the few hours before the ovens get turnt up to bake yo
good morning, los angeles! the sun is working hard to push through this thick marine layer and we’ve been up shaping, proofing and baking to make this sweet saturday sunnier. parents of sleepy toddlers, surfers, eastsiders and neighbors- come
le pain aux raisins…the sleeper scroll…the rum-soaked swirl…the crème pâtissière croissant…. we make just 33 of these a day, et plûtot pour les français. this sinful snail starts with a s
it’s a fairy tale kind of fruit, like a poem, from its perfect knobby base to those candy-frosted leaves. we’re processing kilo after kilo of quince this week for membrillo to garnish our winter pastries. when you’re in for your 🥐