Thanks for sharing. These pastries look very good and we always need good places to stop down in SD county. What type of beans do they use for the lattes?
Their espresso is a medium blend and always changing. They roast their own. One of the best espressos in the Southland we’ve had.
Special morning bun pick up Mother’s Day Weekend:
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Wayfarer’s a favorite. Go early, the line gets heavy an hour after opening even if you pre-order online (same line length).
@chewchow Thanks for all the info! Always had a tough time finding good pastries/coffee in San Diego.
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I guess do what makes you happy but I definitely would not be standing in a line like that on Saturday morning or pretty much any morning.
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The lines are long there but it moves super fast.
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[car braking noise]
Wait, one can simply freeze and reheat fully cooked pastries??? Is this common knowledge, b/c it seems totally revolutionary to me.
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Indeed. We were about 15 deep and the wait was about 20 minutes. Much faster on my weekday visit.
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Yup. Best to freeze as close to cooling as possible. I use FoodSaver ziploc bags, load, freeze flat, then vacuum out as much air as possible without shattering the outer layer. You can also wrap in plastic wrap, then place in a ziploc bag. They start to lose their luster past two months.
Re-warm in a 350F oven for ~7 min depending on their size. Mine keep more than 95% of their interior honeycomb structure.
Note croissants 
and lacquered pastry with dairy 
may not freeze well.
Enjoy!
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My partner in crime reminds me we purchased every croissant on the menu. All had good structure and thought it was the best croissant in SD.
We definitely make a special effort for pizza 
night.
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In furtherance of the croissant discussion I grabbed one at colossus bread in San Pedro. It had good layering in the middle but did not hold a candle to chaumont. Not as crispy not as buttery and not as smooth on the inside.
Reviewed some other pastries in the South Bay thread.
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Do you all carry serrated knives to get these photos?
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This one was a bite 
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Tried Lou the French this weekend for the first time. Thought it was about on par with Chaumont, though, the one advantage Chaumont has is I don’t have to wait in a 30 minute single file line. It also has better coffee. Putting all that aside, though, the almond croissant was truly great, and the fruit tart had me swearing Porto’s off forever.
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Yeah the Lou fruit tart is insane. Eclair too.
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Now I’m afraid of popping in and saying I really liked the ones from Konbi 
But will definitely try Lou’s and Chaumont this weekend !
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Please post pics!
Konbi is really good and they use butter from Isigny. Their version is by far the best I’ve had in LA but they also had the advantage where my my croissant was served fresh out of the oven which makes a world of difference.
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