Chef Hervé Guillard demonstrates the technique of making croissants, pain au chocolat and assorted “Danish” pastires at LCB. We made envelope-style patisseries, pinwheels, bear claws, snails and frame-style patisseries. The final step is brushing the pastries (not including the croissants and pain au chocolat) with a glaze called “nappage.” This nappage gives the pastries a beautiful sheen.
Isabelle Fougoux is in awe of the DOUBLE pain au chocolat she chose!
Tasha makes croissants, pain au chocolat, Danish, brie en croute under Chef Guillard’s direction.
tashasculinaryjourney 
Yum!!
I love, love, love Pain au Chocolat. One of my favorite treats. These photos are making me very hungry!
I’ll take two for here, and two to go, please!!
It was a great unexpected moment to share Tasha ‘ s LCB pain au chocolat (favorite treat) with daughter Isabelle after school. I was hoping it was too big for her … But she never asked for me to finish it… 😦
Time to visit Tasha again…
No need to look for a good french pastry in LA… These are for sure the best viennoiseries in Southern California !!!! Can’t wait to be back to enjoy a delicious french style brunch with Tasha !! 🙂
Quand est-ce que tu arrives a Los Angeles, Vero?
I hope that you arrive very soon.