Los Angeles Magazine

Simply the best: We salute the 101 greatest things about L.A.

The standard by which to judge all croissants is in nearly every boulangerie in the 7th arrondissement. The crust should be flaky, the texture light, the taste buttery. On this side of the Atlantic, it’s a shame that a pastry with such simple ingredients can be prepared so badly. Pascal Donzel, French transplant and owner of La Dijonaise bakery in Culver City, knows that skimping on even one item or cutting corners in a two-day process will result in a flaccid boomerang. Assuming a 5,700-mile flight is not in your immediate future, stop by early for his croissants — he makes small batches that are gone by lunchtime.

— August, 2003