After a soft opening on Sept. 26, Matilda’s Bakery shot to unexpected success instantaneously following its launch. Curious customers waited in a 45-minute-long line wrapping around the building for the opportunity to try its handcrafted butter tasting menu and a variety of croissants.
With 3190 breads and pastries made and sold within a week, the small team is working hard to keep up with the demand. The pastry dough itself takes 18 hours to ferment, while butter, ham and cheese, almond and pain au chocolat croissants need an additional four days of preparation.
In an announcement posted to the bakery’s Instagram page on Oct. 12, French-born baker Francois Pied apologized for the fast-selling inventory. He wrote, “We’re truly sorry. Your weekend time matters, and the last thing we want is for a visit to Matilda’s to feel like a wasted morning.”
To alleviate this issue, there is currently a limit on the number of pastries per order, such as their Passion Guava Danish, which cannot exceed two per purchase. As of Oct. 21, the small business continues to look for additional bakers, baristas and dishwashers to help increase production speed for the high-demand delicacies.
Despite the long wait times, Angelenos have seemingly deemed the bakery “worth the wait.”
Customers are sharing complimentary reviews of the bakery, raving about the variety of innovative pastry options in dozens of TikTok posts already geotagged to the location. Savory and sweet baked goods, fresh French breads and eight butter spreads – including goat and vegan options – ensure that everyone is able to find something to satisfy their personal preferences.
Credit: Alyssa FioravantiSpacious and airy, Matilda’s is an indoor-outdoor renovation of a 1940’s building at the Santa Monica airport, hence the warehouse-like atmosphere and modern appliances. The cafe also serves Caffe Luxxe coffee and offers house-made almond milk for its guests.
Matilda’s Bakery is open Wednesday through Sunday from 8 a.m. to 12 p.m. at 3200 Airport Ave in Santa Monica.
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