bake - November 2017 - 51

In New York City, the city that never sleeps and where
the 8.5 million residents never stop eating, food trends

City, Bouchon Bakery is known for offering sand-

come and go faster than you can count to 10. For a

a wide range of desserts including handmade viennoi-

newcomer to the bakery business scene, it may make

serie, confections, pastries, tarts, cookies and more.

bakery

BOUCHON
wiches, quiche, soups and salads made daily, as well as

sense to concentrate on trendy new products to catch
the immediate attention of the crowds. This is not

The bakery and pastry team gathers once a year,

the case for Bouchon Bakery, though, because chef/

typically in late spring or summer, to plan out the

owner Thomas Keller spends tremendous energy on

12-month holiday calendar for seasonal specials that

perfecting products that already taste great.

will include ﬂavor like pumpkin in the fall and berries
in the spring and summer.

"The most important thing is staying tried and true to
who we are," says Alessandra Altieri Lopez, who over-

Each location is equipped with the right expertise

sees the brand's operations as director of Bouchon

and equipment to ensure excellent quality control.

Bakeries, in addition to leading the kitchen and retail

Bouchon Bakery's Time Warner property has a choco-

teams nationwide.

late machine to make signature treats.

When new or trendy pastries and breads hit the
market, Lopez might ask herself: Maybe we need to
create the next big thing? Then she will pause and
remember valuable lessons learned from her ﬁve
years at Bouchon, one of the elite retail bakery operations in the United States.
Nobody truly reinvents the classics. Nobody, for
instance, reinvents jeans. For the exact same reason,
she says, "you don't reinvent the croissant."
Altieri Lopez did travel to France where she picked
up subtle techniques to make their croissants a little
crispier and ﬂakier with a bit more concentrated
ﬂavor. "We constantly want to grow," she says, "but
not reinvent."
In July 2003, Keller opened the doors to his ﬁrst
Bouchon Bakery in Yountville, California, next door
to Bouchon Bistro and just down the road from The
French Laundry. Bouchon Bakery was ﬁrst conceived
as a way to provide both of these restaurants with
one-of-a-kind breads, but it quickly blossomed into
a retail establishment among Napa Valley's most
BOUCHON BAKERY

popular destinations. Modeled after classic French
boulangeries, Keller's bakeries feature a wide selection of artisanal breads and traditional French
desserts drawn from his memories of life in France.
Now with seven locations across the United States in
Napa Valley, Beverly Hills, Las Vegas and New York

bakemag.com | NOV 2017 > 51

http://www.bakemag.com

bake - November 2017

Table of Contents for the Digital Edition of bake - November 2017

bake - November 2017
Editor's Note - twentyfive 2017
Contents
Profile Introduction - 2017 twenty-five
Bread Profiles - The Future of Bread
Publican Quality Bread
Arcade Bakery
MANRESA BREAD
Columbia City Bakery
1900 Barker
Cake Profiles - Taking the Cake
Carlo's Bakery
Ron Ben-Israel WEDDING CAKES
CAKE LIFE Bake Shop
CREATIVE CAKES
GIGI’S Cupcakes
Donut Profiles - The Donut Revolution
Technical Corner - Mastering Yeast Raised Donut Mix
Duck Donuts
CAKENOMICS
Feature - The high stakes of birthday cakes
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
VOODOO Doughnut
Dough
CALIFORNIA DONUTS
HURTS DONUTS
Hispanic Profiles - The Rapid Rise of Hispanic Bakeries
PORTO'S BAKERY & CAFÉ
Pasteleria Azteca
EL PUEBLO BAKERY
EL BOLILLO BAKERY
Pastry Profiles - MELAO BAKERY
The Power of Patisseries
Hoosier Mama Pie Company
Bisous Bisous Patisserie
BOUCHON BAKERY
Sister Pie
Piccione Pastry
Product Showcase
Classifieds
Ad Index
bake - November 2017 - bake - November 2017
bake - November 2017 - 2
bake - November 2017 - Editor's Note - twentyfive 2017
bake - November 2017 - 4
bake - November 2017 - 5
bake - November 2017 - Contents
bake - November 2017 - 7
bake - November 2017 - Profile Introduction - 2017 twenty-five
bake - November 2017 - 9
bake - November 2017 - Bread Profiles - The Future of Bread
bake - November 2017 - 11
bake - November 2017 - Publican Quality Bread
bake - November 2017 - 13
bake - November 2017 - 14
bake - November 2017 - Arcade Bakery
bake - November 2017 - 16
bake - November 2017 - 17
bake - November 2017 - MANRESA BREAD
bake - November 2017 - 1900 Barker
bake - November 2017 - Cake Profiles - Taking the Cake
bake - November 2017 - 21
bake - November 2017 - Carlo's Bakery
bake - November 2017 - Ron Ben-Israel WEDDING CAKES
bake - November 2017 - CAKE LIFE Bake Shop
bake - November 2017 - 25
bake - November 2017 - CREATIVE CAKES
bake - November 2017 - GIGI’S Cupcakes
bake - November 2017 - Donut Profiles - The Donut Revolution
bake - November 2017 - Technical Corner - Mastering Yeast Raised Donut Mix
bake - November 2017 - Duck Donuts
bake - November 2017 - CAKENOMICS
bake - November 2017 - cake - 2
bake - November 2017 - Feature - The high stakes of birthday cakes
bake - November 2017 - cake - 4
bake - November 2017 - cake - 5
bake - November 2017 - TIME SAVING TIPS
bake - November 2017 - cake - 7
bake - November 2017 - SUPPLY SIDE ECONOMICS
bake - November 2017 - cake - 9
bake - November 2017 - cake - 10
bake - November 2017 - cake - 11
bake - November 2017 - WINNING PROMOTIONS
bake - November 2017 - cake - 13
bake - November 2017 - INNOVATIVE PRODUCTS
bake - November 2017 - cake - 15
bake - November 2017 - cake - 16
bake - November 2017 - VOODOO Doughnut
bake - November 2017 - Dough
bake - November 2017 - 33
bake - November 2017 - HURTS DONUTS
bake - November 2017 - 35
bake - November 2017 - Hispanic Profiles - The Rapid Rise of Hispanic Bakeries
bake - November 2017 - 37
bake - November 2017 - PORTO'S BAKERY & CAFÉ
bake - November 2017 - 39
bake - November 2017 - Pasteleria Azteca
bake - November 2017 - 41
bake - November 2017 - EL PUEBLO BAKERY
bake - November 2017 - 43
bake - November 2017 - EL BOLILLO BAKERY
bake - November 2017 - Pastry Profiles - MELAO BAKERY
bake - November 2017 - The Power of Patisseries
bake - November 2017 - 47
bake - November 2017 - Hoosier Mama Pie Company
bake - November 2017 - 49
bake - November 2017 - Bisous Bisous Patisserie
bake - November 2017 - BOUCHON BAKERY
bake - November 2017 - Sister Pie
bake - November 2017 - Piccione Pastry
bake - November 2017 - Product Showcase
bake - November 2017 - 55
bake - November 2017 - Classifieds
bake - November 2017 - 57
bake - November 2017 - Ad Index
bake - November 2017 - 59
bake - November 2017 - 60
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