Just off of Lake Avenue, Oh La La boasts freshly baked treats with flavors of the French Riviera blended with Californian delights. Behind the new bakery is Jean-Paul Veziano, a third-generation French baker who owns and operates Boulangerie Veziano in Antibes, France, and partners Maxence Bouvier and Thomas Kocer.
There's flakey croissants that come filled with chocolate batons, Nutella, and ham and cheese. Sourdough loaves, cookies and brownies are all baked on the daily. There's also an orange blossom fougassette.
“The yeast we use for all our breads is 50 years old, and our viennoiseries and patisseries are made using old-school traditional techniques and ingredients,” Bouvier tells Eater LA. “Every product that we are going to sell here has identical quality and history to the ones made in the South of France.”
