Petitgrain Boulangerie
1209 Wilshire blvd
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I will also say donāt get discouraged if you see a line; they can fit like 3 people in the shop at all times so the line might not be as long as you think.
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Ooh, that does sound lovely. Was the quiche very thick?
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There was plenty of filling!
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I actually didnāt purchase a slice because I thought that quiche looks unpleasantly thick. It had about three inches of fillingā¦
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Heh.
I actually like less filling. 
On my first (and only) trip to France, I noticed that there was WAY less filling in the few quiches I had there than I typically get here. It not only seemed more elegant, but I think it also āateā better.
Having said that, given that this place is pretty close, Iād be willing to give it a whirl (although 3 inches isā¦ disturbingly enormous).
Texture and flavor were spot on for me. The crust cooked pretty dark without being burnt. If you prefer thin and delicate this might not be for you. For me the flavor and texture of the custard/filling were great and not too heavy
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Iām still willing to give it a try forā¦ for science or something.
If they can pull off a light-ish filling (which it sounds like they were), then a thick filling might be just fine.
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Thatās a very good quiche. Terrific flaky crust though the sidewall had a quite thick piece of dough that was rather hard to bite through. It was annoying at first but I ended up enjoying the textural contrast.
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Potato and chives fresh out the oven. Heavenly. My blood is getting close to 50% butter since Petit Grain has opened.
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Where is this quiche from?
Iām assuming Petit Grain.
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Petitgrain. This is the chard and leek. There is another ham and cheese (I think) Iāll be snacking on later.
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Anyone been to Chaumont lately?
My sister and I went today and off the bat, the regular croissants lookedā¦different. The rise wasnāt as high and the lacquer was irregular.
We got our usual order of plain and chocolateā¦dropped off a box to my parents, and then went to warm ours up. To find them taste kinda meh.
The shatter-crisp was still there, but the cultured French butter was not. It tasted plain and much like nothing. I was sorely disappointed.
Just wanted to see if anyone else had had a recent experience.
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I wonder if tariffs could be leading some bakeries to switch from imported butter.
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I missed your post last year and hadnāt been there until today. The croissant was huge and tasted like it had been picked up from the grocery store. The night before. I was shocked. Have they changed ownership?
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My super sized croissant at Chaumont today caused me to wonder if some ābakeriesā had switched to bulk frozen products from industrial restaurant suppliers. It was literally that bad. Sad.
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Thanks for confirming my palate was not whack. Gonna take this one off the list.
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So shocked at this experience that I just went to their website and saw that not only of have they expanded to four locations, but now they do wholesale baking.
@attran99 You are lucky you got shatter crisp, albeit tasteless. I got a huge pillowy thing that tasted like you would expect if you picked up some croissants at Pavilions.
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I have not had their croissant for years but recently stopped by at 7 am and the almond croissants were fresh out of the oven and yet turned out to be a soggy mess. Plain ones did not look like they used to back in 2020 when I was there last.
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