Every Bite
Feels Like
Coming Home
Flaky, caramelized croissants made with the patience of a French village upbringing. The kind that fills your kitchen with warmth before you even take a bite.
The Heart
Behind the Oven
I grew up in a small village in France, in a home where love was never just something you said. My grandparents showed it in everything they did. My grandfather would sit for hours carving wood at his table, shaping something patient and quiet out of nothing. My grandmother would have something in the oven. Old songs played in the background, the kind with no hurry in them. That was the whole world to me.
They stayed together through everything, my grandparents. Their devotion to each other, to the home, to the small rituals that made ordinary days feel like something worth remembering, that is what I grew up watching. My parents carried the same spirit. Love in our family was never a grand gesture. It was presence. It was showing up.
When I moved to Los Angeles, I carried all of that with me. I work as a kindergarten teacher now, and I bake. Both feel like the same thing to me — building something with care, offering it to someone, and hoping it means something to them. My croissants take two days to make properly. That is not a burden. That is the point.
Made from Scratch,
Made with Soul
Each croissant begins with two days of laminated dough, folded, rested, and folded again, the way it has always been done in the village bakeries of southwest France.
Ordering opens soon. Join the waitlist to be among the first to know.
Join the WaitlistLes Créations
Une exploration visuelle de la gastronomie.
Nothing is negotiable
when it comes to the dough.
Be the First
to Taste It
La Petite Maison is not yet open for orders, but the oven is warming up. Leave your name and email and Marie will reach out personally when she is ready to bake for you.
Every person on this list is a neighbor, a guest, a reason to keep going. Your spot is held with care.