Clémence de Lutz

Clémence de Lutz stepped into a new chapter in 2024, becoming co-owner and pastry chef of Petit Grain Boulangerie in Santa Monica, a role that feels less like a departure than a continuation of a life already deeply rooted in food. Over time, that immersion evolved into a professional voice of its own: precise, practical, and grounded in the kind of hands-on understanding that can only come from living close to the kitchen for years. At Petit Grain Boulangerie, her work centers on pastry, the portion of the craft where technique and instinct meet in quiet detail. It is a setting that suits her trajectory: a career built not on haste, but on attentiveness, on learning how to shape an idea into something tangible and inviting. As co-owner as well as pastry chef, she brings both creative and operational perspective to the table, a combination that reflects the breadth of her background. That background includes co-founding The Gourmandise School, a venture that speaks to her connection to food education and the sharing of skills. It is a detail that adds dimension to her current role, where pastry is not just a specialty, but an expression of a longer professional arc. The story of Clémence de Lutz is, in many ways, a story of continuity: an early life spent inside the food world, formal food entrepreneurship, and now a prominent place at Petit Grain Boulangerie in Santa Monica in 2024. The through line is clear. She has moved toward a practice that blends intimacy with precision, and her current work in pastry reflects that lineage with quiet confidence.