Somehow during each year's Best Of search, we find ourselves inexorably drawn by the scents of baking brioche, cardamom coffee cakes, and fruit tartelettes, the mixed berry custard strips, the lovingly handmade baguettes and loaves of country and Vienna and dark sourdough, the chocolate mousse cakes and the cream horns -- as we were saying, we're drawn by a mysterious, magnetic force back to Le Petit Pain, as if someone (perhaps the movie-star-gorgeous, 30-something proprietress, her equally delicious husband, and their adorable baby) had cast a spell on us. And the main ingredient of that wicked spell is quite evidently... butter. There is butter in the soft, rolled crepes, stacked like expensive Cuban cigars and filled with chocolate and raspberry sauce. There's yet more butter in the brioche, which begs to be taken home and dipped in egg, grilled, and showered with powdered sugar. There's butter in the butter cookies. As for the butter croissants, and even the chocolate croissants, which traditionally are composed by rolling a big block of butter between layers of pastry dough, let's just say that they're made in the grand old French tradition -- with lots and lots of butter. The rugalach and the biscottis, the brownies and the Dutch apple pies are also full of it, and so is the princess cake, the Swedish pizza, and the cheesecake. As you slide out the door, don't say we didn't warn you.

Location Details

123 S. Third St.
Lantana FL 33462


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