OPEN NOW

1209 Wilshire Blvd, Santa Monica, CA

Wednesday - Sunday

8am - 4pm (or until sold out!)

@petitgrainboulangerie

we’re open tomorrow 8am-4pm for all the butter-loving dads out there! we’ll be fully stocked with croissants, danishes, croque monsieurs (!!!) chocolate chip cookies, our housemade granola and gifts galore at opening.
pullman sourdough loaves + lemon buttermilk pie this morning, along with a record number of croissants! let’s gooooooo!!!
thank you, @eater_la ! what a sweet surprise to be on a list with so many bakeries we love! we’re prepping away for a busy weekend of croissants, pain au chocolat, jambon gruyère and kouign amann 🥐 ❤️ 🥐 à bientôt !
dear los angeles, gracias y merci for a week that our wildest dreams could not have conjured. we are overwhelmed by the friends who showed up with flowers, dinner and chocolate in hand, by the countless croissant lovers we’ve never met who par
we are processing the enormity of it all and hope we can bring you as much joy + love as we’ve experienced these last few months. we’re sheeting out 🥐 dough, scooping cookies and making 🍒 compote, and when we find a moment, our voice
day 16: part 2- we’re 97% of the way there with our 🥐. (we’ll share more about how we’ve tweaked this formula over the last few months in another post). our sweet friend korina @produceforme dropped off her first order of dried flo
day 16 part 1- because so much happened last night 😅. our sweet friend sacha from @wackysigns adorned our little door, we poured some honey on our perfect pain d’épices and prepped out allllll the hand pies for opening ♥️
day 15: we celebrated pie sans a festival 😢 but with 6kg of @strausmilk butter, 1 kg of @tehachapigrainproject sonora flour (the rest is @centralmilling ap) and each other. these flaky layers are the base for our quiches, hand pies and galettes 😋.
day 14: (that’s two weeks!) and we’re finalizing our coffee program, prep is the 🍒 pits and we out here fine tuning our blend of flours for the 🥐. THREE DAYS TO GO!!!!!!!
day 13: we fine-tuned the croissant dough, finally put up the (very) diy bread shelf and mapped out the next (gulp) four days. to those walking by and wishing us well, promising to visit us and sending good wishes, we’re beyond grateful. lo