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Inside Lacan Paris: Brookline bakery’s early mornings, butter and local fans
Summary
A Brookline News feature profiles Lacan Paris patisserie’s Brighton production kitchen, noting early morning croissant production, weekly butter usage of more than 660 pounds, and the shop’s neighborhood popularity alongside busier Seaport locations.
Hosts Sam Mintz and Jessica Smizer closed the episode with a profile of Lacan Paris patisserie. Reporters Juveys Milgus (writer) and Taylor Coaster (photographer) went to the bakery’s production facility in Brighton to watch pastries being made.
Mintz said the shop’s production team ranges from six to 18 bakers, with the first croissants made around 3 a.m. He reported the bakery uses more than 660 pounds of butter each week to supply its locations in Brookline, Newton and the Seaport. The Brookline location was described as having a neighborhood feel, while the Seaport shop is often busier and sees long lines.
The hosts noted the bakery has won recognition for its croissants in regional baking competitions and praised the photo‑driven feature for showcasing local small‑business craft.
Next steps: the hosts encouraged listeners to read the full feature at brookline.news for photos and a longer account from the reporter and photographer.
