Like the object of affection at hand, I'm going to make this short and sweet: L'amande produces one of the best croissants in LA. Sure, the people of Torrance (Torrencers? Torrencites? Torr Towners?) have known this since 2012, but not the rest of us. Not until the très French bakery opened their 90210 doors on Little Santa Monica in the late summer and introduced the Brandon and Brendas to their deliciously authentic wares.
L'amande is very serious about their croissants. So much so they each take a ridiculous 72 hours to make. That's three days. A whole long weekend bender. All to pump out voluptuous, crescent-shaped pastries of love. The key to it all? This dough laminating machine that you don't see many places west of the Atlantic...
The schmancy laminator enables the bakery to produce massive amounts of croissants, all consistently shaped, layered and flaked. L'amande uses the machinery for a plethora of flavors, but you'd be remiss to not order one of the two below (or both, which is the smartest decision you'll make this year)...
The Pistachio Croissant is a stunner. Sticky like a good nut-filled croissant aught to be, the Pistachio 'ssant is crispy and flaky, but not too crispy and flaky. The interior environs almost a sponge-like consistency, but only in a very good way. And the pistachio filling is magnifique.
The Raspberry Cream Cheese Croissant is also nothing to sneeze at either. The bakery's top seller at both locations, L'amande stuffs the croissant with a healthy portion of house-made raspberry compote and fluffy cream cheese. They then top it off with a light powdering of confectioners sugar.
Simply put, the croissants make you want to throw on a beret, a striped scarf and read some Hemingway - or whatever French stereotype you adhere to. They're that good. And L'amande is a very welcomed, affordable addition to the Rodeo/Beverly couloir.
Check out the rest of their menu here.
9530 S. Santa Monica Blvd, Beverly Hills.
Open daily, 8 am - 6 pm.