Boule Atelier, the stylish WeHo pastry shop on La Cienega Boulevard, has closed its doors.
Owner David Myers (whose empire of restaurants -- Sona, Comme Ça and, most recently, Pizzeria Ortica in Orange County -- continues to expand) and baker Hidefumi Kubota told the Daily Dish that they would be putting their energies into a new Comme Ça Bakery instead.
Fans of the shop's macarons, chocolate sables and sea salt caramels might ask, why close Boule? "It’s pretty simple," Myers says. "We’ve had incredible demand for our breads. I’m so passionate about what Hide’s doing and he’s so talented when it comes to baking bread. Unfortunately, our location [at Boule] doesn’t give us the right space to delve deeply into bread."
Comme Ça Bakery's retail shop will be down the street from the current Boule location on La Cienega, and is set to open this summer, next to the space planned for Myers' forthcoming second outpost of Ortica. Myers is moving the bread baking operation into a 10,000-square-foot facility in Culver City. (Comme Ça Bakery also will be offering the bread wholesale.)