I’m officially on a self-guided Grand Tour de Boulangeries, and today’s stop was the holy land: Petitgrain Boulangerie on Wilshire and Euclid in Santa Monica. Yes, I willingly stood in line. Yes, it was worth every second. And yes, I am now 87% butter.

Before we even got inside, a very sweet employee floated out like a pastry angel offering samples of their once-a-week rye chocolate chip cookie—thin, crispy, mysterious, très délicieux. They even poured tiny cups of coffee that kept us all alive while we inched toward the door of this mystical, magical temple of baked glory.

Inside, the place runs on a tiny, mighty team of thirteen who apparently know everything—dough science, pastry lore, the meaning of life, probably. They’re all cross-trained and impossibly kind. Honestly, to work at Petitgrain you need two things: la gentillesse (kindness) and the hustle. I wish more businesses came with this job description.

And their commitment to local fruit? Chef’s kiss. They source from the Wednesday Santa Monica Farmers Market, so the pastries are basically seasonal art… edible art… dangerously edible art.

Our haul (because restraint is for amateurs):

🥐 Butter Croissant
Mon Dieu. I took one bite and ascended. Butter is my love language and this croissant speaks it fluently.

🥐 Croissant Jambon Gruyère
A Peads & Barnett ham and cheese croissant so rich and buttery I actually had to pace myself, which is not a skill I possess.

🍫 Pain au Chocolat
Flaky, gorgeous layers wrapped around dark chocolate. It whispered bonjour and I whispered je t’aime.

🍪 Rye Chocolate Cookies
I bought the whole bag because I am a responsible adult who knows a good thing when it crunches.

Despite the line—and there will be a line—Petitgrain is absolutely worth it. I adore this bakery, their philosophy, and their wonderfully warm staff.

I will be back. Again, and again, and again.