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French coooooooookies?

Das Ubergeek Oct 3, 2010 07:47 PM

So I've been in France for a while now but am returning to OC later this week.

There are a hundred things I'm going to crave. Some I can make myself (gésiers confits), some I can buy at a premium price (Pont l'Évêque, St.-Marcellin, poulet de Bresse) and some I will either have to beg for or experiment... unless...

...you Chowhounds out there happen to know where I can get broyés du Poitou (these are crunchy cookies with a shiny topping that you eat by slamming your fist onto and taking the part you want) and palets bretons (big, soft, smushy, cinnamon-sugar dusted cookie-cakes the size of Perkins muffin tops).

I've had palets bretons from Picket Lane, but only once.

Anywhere in LA/OC?

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  1. DrBruin RE: Das Ubergeek Oct 4, 2010 07:03 AM

    Hey Das, I think this place may have something like the palets bretons, but I haven't tried it to know if it's authentic or not. You may want to call ahead to see if this is what you're looking for.

    La Petite Crêperie
    3809 Grand View Blvd
    Los Angeles, CA 90066
    (310) 437-0226

    La Petite Cafe
    660 Newport Center Dr, Newport Beach, CA 92660

    3 Replies
    1. re: DrBruin
      Das Ubergeek RE: DrBruin Oct 4, 2010 09:27 AM

      I will totally do that when I get home. Thanks DrBruin.

      Incidentally, they're all over every two-bit grocery store in Paris, usually for 0,60—1,00€ a box (of four or six)

      1. re: Das Ubergeek
        DrBruin RE: Das Ubergeek Oct 5, 2010 07:24 PM

        You're very welcome. I loved my time in Paris... especially the fact you could find ridiculously tasty baguettes nearly everywhere.

        Have a safe flight home!

        1. re: DrBruin
          carter RE: DrBruin Oct 5, 2010 07:31 PM

          Tasty baguette gets a new meaning when in Paris.
          As to the palets bretons, must think that calling any local French bakery and asking about them will provide a reference to another place. The French community here in the greater LA area is quite tight, and definitely willing to share info.
          La Maison du Pain on Pico, for example, might focus on bread, yet will know who might be making bretons from scratch. Or a good French bistro/restaurant, aka Saint Amour in Culver City or Ortolan near Beverly Center, Bistro LQ, etal.

          Bistro LQ
          8009 Beverly Boulevard, Los Angeles, CA 90048

    2. s
      suzirose82 RE: Das Ubergeek Oct 4, 2010 01:08 PM

      Check out Paris Bakery (formerly Paris Pastry) or Delice Bakery in LA.

      Delice Bakery
      8583 W Pico Blvd, Los Angeles, CA 90035

      Paris Pastry
      1448 Westwood Blvd, Los Angeles, CA

      1 Reply
      1. re: suzirose82
        MrMark RE: suzirose82 Jan 17, 2011 12:44 PM

        With the name change came a change in ownership, FWIW. Croissants have declined in quality for sure, and some of the specialty pastries aren't baked anymore. The cookies look unchanged, though.

      2. b
        bad nono RE: Das Ubergeek Oct 5, 2010 04:06 PM

        Broyé du Poitou, no (I make my own) but you occasionally can find palets bretons at Monsieur Marcel, and even more occasionally at Cost Plus. I haven't been to any of these places recently, so I don't know if they have them in stock.
        But there's no cinnamon on palets bretons, normally.

        I think you would be better off buying a few boxes of cookies in France and bringing them back. There are a couple of convenience stores at CDG airport (in Terminal 2) where you can find cookies.

        3 Replies
        1. re: bad nono
          Das Ubergeek RE: bad nono Oct 6, 2010 08:35 AM

          I actually did bring back boxes of them. They even made it through (along with a bottle of pastis, a bottle of 30-year Calvados du Pays d'Auge, a bottle of homemade crème de cassis, a bottle of marc de Bourgogne, a kilogram of mustard and some things we won't mention in a searchable forum). But they'll be gone before I get back to Quimper (or Paris even).

          Usually palets bretons don't have cinnamon on them but you can definitely get the ones that do and they are outstanding. I can dust cinnamon sugar on plain ones, obviously. Also, apparently there are hard ones and soft ones; I like the soft just-baked ones better.

          You wouldn't be willing to part with the recipe for your broyés du Poitou on the Home Cooking board, would you by any chance? Ma bouche gourmande vous saurait gré !

          1. re: Das Ubergeek
            bad nono RE: Das Ubergeek Oct 6, 2010 12:05 PM

            Just posted it for you, all in metrics, hope it's doable for you.

            1. re: bad nono
              Das Ubergeek RE: bad nono Oct 7, 2010 05:57 AM

              Awesome, thank you so much! And yes, I have a scale at home that I use (my cheesecake recipe, though from New York, is scaled to grams). I will let you know how it turns out!

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