Bread Demonstration with Chef Matthew McDonald

This post is the third in a three-part series documenting the Bouchon Bakery Book Project team’s visit to Bouchon Bakery in Yountville.

In addition to giving us the grand tour of the bakery, Chef Matthew McDonald took us through the process of making a baguette from shaping to baking. We became nervous students when we found out it was hands-on but whom better to show us the ways of Bouchon Bakery’s bread than the head baker himself.

Here Chef Matthew is using his favorite Ikea scissors to create what I call the “fingers” of the epi baguette before placing them in the oven but let’s go back a couple of hours to the shaping.

In Conversation with Pastry Chef Janine Weissman

This post is the second in a three-part series documenting the Bouchon Bakery Book Project team’s visit to Bouchon Bakery in Yountville.

During our visit at Bouchon Bakery we sat down with Head Pastry Chef Janine Weissman. She started out at The French Laundry before moving over to the bakery where she has been developing and perfecting pastries for the past four years. Chef Janine was very much involved with the making of the bakery’s book so we were eager to techniques and favorite recipes.

A Day at Bouchon Bakery

This post is the first in a three-part series documenting the Bouchon Bakery Book Project team’s visit to Bouchon Bakery in Yountville.

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.