Bouchon Bakery to open in Beverly Hills on Wednesday
This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.
Thomas Keller’s Bouchon Bakery is set to open Wednesday in Beverly Hills under the auspices of pastry chef Roy Shvartzapel, an alumnus of Cyrus restaurant in Healdsburg, Calif., and Bouley Bakery in New York.
Bouchon Bakery, on the ground floor of the same Canon Drive building that houses Bouchon Bistro, will offer traditional viennoiserie such as croissants (classic, chocolate and fruit-filled); sticky buns; muffins (banana nut or blueberry); tarts (chocolate ganache or lemon); cookies like the TKO (Thomas Keller Oreo); chocolate bouchons; macarons; freshly baked bread; and sandwiches, salads and packaged goods.
Interior designer Adam D. Tihany aided in transforming the bistro’s grand entrance lobby into the small and quaint bakery storefront. The lobby’s doors open up onto the garden plaza, where a Parisian-like outdoor cafe-style setting offers a relaxed atmosphere to enjoy with a cafe au lait, croissant and book in hand.
Shvartzapel apprenticed under Pierre Hermé veteran Damien Herrgott at Bouley Bakery and then worked for six months at the famed Paris patisserie. Find six classic macaron flavors including chocolate, vanilla, caramel, raspberry, passion fruit/white chocolate and pistachio inside the bakery’s glass display casing. Also look for the kouign-amann, the super flaky-caramelized-buttery pastry that’s a specialty of Brittany, France (it means ‘butter cake’ in Breton). Shvartzapel describes it as the love child of an oreja (or palmier) and a croissant.
Bouchon Bakery, 235 N. Canon Drive, Beverly Hills, (310) 271-9910, bouchonbakery.com.
ALSO:
-- Caitlin Keller