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Pain du Jour (Santa Monica) What gives?


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Pain du Jour (Santa Monica) What gives?

Paliman | Jan 17, 2010 02:29 PM

I was at Pain du Jour again this morning, and I had the same negative experience as the last fewtimes. When it first opened, when the Alsatian family had it, it was as good as any small shop in Paris or Lyon. I did not go for a bit, and the last few times everything has changed. First, I asked the sales person for pain de brioche, and she did not know what it was. So I tried egg bread, and she said challah (This is not Fred's bakery). So I got it and it was second rate as what the baguette, which like supermarket bread in France at best. Next time I asked for a croissant and was handed something that was straight. So I said, no a croissant. I was told it was straight because it was made with butter. (Is not croissant still the French word for crescent?) It was ok, but no different than many places Today the pain au chocolate was crisp on the outside, but collapsed inside. Each time I have gotten a baguette, it is industrial. Today I asked for one crisp, and one soft, and the sales person had no idea what I was talking about. Also, two baguettes and two pain au chocolate were almost $10.

I asked for the name of the owner, and it was not the family I knew. It was such a magical place early on Sunday morning.

Or am I totally wrong?

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