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Bouchon Bakery | Yountville, CA

Bouchon Bakery

$7.58


Burgundy snails, parsley-garlic butter & Bouchon Bakery puff pastry

Don't kid yourself, the hippie chow at that other spot isn't going to help you live longer, and you're not going to get discovered hanging out with your mini-pin and unemployed boyfriend. Sure, the gorgeous goods here are decadent, loaded with sugar and glutened-up-the wazoo. But unless your doctor says otherwise, take a chance on living a little. While the hours at Bouchon Bakery instead, BH. It will be wasted time not wasted. Or something like that.

For a bakery, and as a cafe I expected better. – First off, I was there primarily get takeout. What a shock when I couldn't order some french bread, a baguette, or some brioche to go. The display case showed off some nice, not obscenely priced desserts. I picked the pan-au-chocolate, a fig pound cake, and the coffee cake. Pan-au-chcolate had a skimpy, though well distributed, portion of chocolate. The fig pound cake had the right consistency, and I'd say it was the most pleasant texture of anything I ate from there. The figs on top were cloyingly sweet, the figs in the middle of the cake were a pleasant component. The coffee cake was tasty, much better than yr average entenmann's loaf (though about a third as much, portion-wise, for the same). So my selections have been bagged up, and I find out through casual conversation with a cashier that most of the staff of the kitchen and checkout part of the a-la-carte bakery (and the bakery kitchen) (or should I say, sandwich and salad shop) were actually externs from various culinary schools. This would be a slightly better paying job to offset the extremely low pay that an externship yields. Good luck, kids.

The bar was pretty cool. I was seated quickly and I ordered a double espresso. It came out of a machine. I was not impressed, and I said so. I said that for a place that Thomas Keller attaches his reputation to, the coffee was no better than adequate. She just looked at me with a bored, slighly disdainful stare and asked if I "wanted anything else." Just the check please. Now I'm no cheapass. $2 on a $4 drink, and $5 on a $12 of pastries. It is sad that the business cannot afford to pay the true "help" very much, or at I suspect that to be the case. I wonder how the wage and tip policy works at Bouchon Bakery, and whether a portion of floor tips are given to the kitchen staff? It's got the structure of a traditional restaurant: kitchen, chefs, cashiers for take out, a hostess, bussers, servers, barbacks, and bartenders

Adapted from “Bouchon Bakery” by Thomas Keller and Sebastien Rouxel

  • Bouchon Bakery in Rockefeller Center

Burgundy snails, parsley-garlic butter & Bouchon Bakery puff pastry

Beautifully displayed, the clear and precise recipes are a breeze to follow. . . . A must-have for cooks who want to take baking to the next level. " Publishers Weekly" (starred review) The book tells readers exactly what they ll need to succeed. . . . As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended. " Library Journal "(starred review) Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook. " Food & Wine" "Bouchon Bakery," oversize and sumptuous, brings heavyweight credentials to the genius category. . . . Those who were daunted by "The French Laundry Cookbook "can easily tackle homey sweets like pecan sandies or chocolate cherry scones. " New York Times Book Review" With a quirky modern design and sweetly personal anecdotes, Keller s newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone who s dreamed of making desserts that look like they came out of a pastry kitchen, Keller s guidance is icing on the cake. "Bon Appetit" The knockout new pastry testament. . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail. " Wall Street Journal" Abundant photos demystify even seemingly dauntless tasks. " Better Homes & Gardens" When Marie Antoinette said, Let them eat cake, she couldn t have dreamed of pastries as tasty as the ones in Thomas Keller s kitchen. " Entertainment Weekly" ["Bouchon Bakery"] manages to be at the same time rigorous and friendly. . . . You ll find detailed recipes and step-by-step photographs explaining all of the basic techniques. . . . workable and even pleasurable, even for the most recalcitrant baker. "Los Angeles Times" Inspired. " Country Living" A beautiful monster of a baking book. " Philadelphia City Paper" For pure food porn, "Bouchon Bakery" is the sweet choice. . . . Fun reading. " Providence Journal" Stunning. . . . Surprisingly approachable. " LA Weekly" A master s class in baking, preserved between covers. " Buffalo News" Simple and stunning. " Milwaukee Journal Sentinel" The ultimate baking book. " Charleston Post and Courier" Cookbooks don t come bigger or more beautiful than this. " Philadelphia Inquirer" Anyone who has had a life-altering baguette at one of Keller s restaurants will be delighted to know that recipes for his incomparable breads, brioche, cakes, tarts, muffins, and cookies are all in this flour-dusted, sugar-rolled must-have of a cookbook. " Houston Chronicle" "

Don't kid yourself, the hippie chow at that other spot isn't going to help you live longer, and you're not going to get discovered hanging out with your mini-pin and unemployed boyfriend. Sure, the gorgeous goods here are decadent, loaded with sugar and glutened-up-the wazoo. But unless your doctor says otherwise, take a chance on living a little. While the hours at Bouchon Bakery instead, BH. It will be wasted time not wasted. Or something like that.