Hello America!

This week’s stop was Petitgrain Boulangerie in Santa Monica, California. Founded in 2024 by Clemence de Lutz Gossett and Tony Hernandez, this neighborhood bakery brings together French pastry technique, Mexican baking traditions, and ingredients sourced from California farmers, millers, and producers.

From their famously flaky croissants and pain au chocolat to conchas, sourdough breads, and seasonal pastries, Petitgrain has quickly made a name for itself across Los Angeles. Their croissants have been recognized among the city’s standouts, with Clémence producing hundreds each day.

A beautiful example of French technique with a distinctly California and Los Angeles personality.

If you’re in the area, pay Petitgrain a visit and see what they’re baking.