Lemon tarts with perfectly toasted whisps of meringue, a spring-colored line up of French macarons and a glistening golden breakfast pastry spread. These are just some of the delicious sights that you’re greeted with at Bouchon Bakery. I haven’t even mentioned the heavenly smells that come from the kitchen next door and continue to whet your appetite as you make your way from the bread baking in front to the buttery pastries browning in back.
To Chef Matthew, Chef Janine, Sarah and Deborah, thank you.
Upon arrival in the morning we purchased a selection of treats so we could taste what we’re aspiring to create as we continue to work through the book. Clockwise from top left we had a pistachio citrus brioche, passionfruit macaron, “Oh No You Didn’t” a chocolate-covered version of the macaron because plain was not enough sweetness for breakfast and lastly, an almond croissant.
Chef Matthew loads the belt with baguettes that he demonstrated how to shape. As if we weren’t already indulged enough that day, we all got to shape our own baguettes as well. More in part two of this post series.
Part 2: In Conversation with Pastry Chef Janine Weissman