Lou, The French On The Block

Occupying a narrow sliver of time (Fri–Sun, 8am–2:30pm) and space (it’s a walk-up counter with a handful of outdoor tables), this tiny French bakery in Burbank is worth going out of the way. Whereas other trendy croissants in L.A. run on the crispier side, with outer layers of dough that shatter upon contact, chef-owner Laurent “Lou” Correa specializes in a buttery, more traditional style of lamination that results in a chewier, softer and, in my humble opinion, far more delicious pastries. The menu here is fairly small, with four croissant options (plain, chocolate, almond and chocolate-almond) plus other classics like financiers, fruit tartelettes and eclairs. Sandwiches and quiches round out Lou’s offerings—but after one trip, you’ll quickly realize why this is one of the best bakeries in the San Fernando Valley.