™Two Bub and Grandma's Alums Open Matilda's by the Santa Monica Airport
Matilda's says its croissants take four days from mix to counter, and there's a shakshuka danish and eight butters to take home.
A croissant at Matilda's, the new bakery on Airport Avenue by the Santa Monica Airport, starts as dough four days before anybody can buy it, the bakery says on its website.
Two Bub and Grandma's alums run the sprawling bakery and cafe. The Infatuation added it to its list of new L.A. openings Wednesday and said its writers hadn't been there yet.
The bakery lays out the slow part itself. Day one, the dough gets mixed, folded and left overnight. Day two is lamination, done by hand in small batches. Then comes a rolling day and another night's rest, and only after that does it bake.
What comes out of the oven covers the basics, croissants and cookies, according to The Infatuation, plus a few odder ideas like a shakshuka danish. There's also a butter list to take home, with eight kinds from France and California.
The supplier list reads like the bakery doesn't want you to miss the work on the dough. The flour is organic, a mix of ancient grain from Arizona's Hayden Flour Mills and flour imported from France. The butter is Échiré, the chocolate's TCHO and the dairy's Clover Sonoma. The coffee comes from Caffè Luxxe, which the bakery says roasts a few miles away, and The Infatuation says there are matcha drinks too.
For now you can only buy it in person. Online ordering is marked "soon," and on Friday the bakery's website listed this week's hours as Thursday through Sunday, 8 a.m. to noon, at 3200 Airport Ave. That's four days for the dough and four hours a morning to buy it.
Source: theinfatuation.com, retrieved October 9, 2026. Other sources: Matilda's own website.
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