Ta-daaaaaaa! After month of speculation on whether empire builder and culinary whiz Thomas Keller would share a fifth location of Bouchon Bakery with Angelenos (our first, his fifth), here now the final reveal. Bouchon Bakery in Los Angeles manifests its small self on the ground floor of Bouchon in Beverly Hills and offers all the sweet (and savory) treats one would hope for. Pastry chef Roy Shvartzapel folds together a new specialty hailing out of Brittany, France -- the kouign-amann -- perhaps the best expression of butter wherein sugar, butter, and dough are folded together creating a flaky base (resulting in layers sort of like what you would find in a croissant) that is then baked. The sugar caramelizes at the corners and, when done properly (according to residents of the Brittany region it can take 20 years to master this pastry), the kouign-amann has an almost addictive umami-esque effect.
In addition to TK's signature baked goods like his chocolate bouchons, his shamncied up version of an Oreo, the usual lemon tart, baguette, and sticky buns, there's a whole section of sandwiches made by Bouchon's chef de cuisine Rory Hermann, so feel free to come on down for lunch. Starting tomorrow, of course, since that's when Bouchon goes public. Choose from the classic preparation of ham and cheese on baguette, or go for more of a California lean via the roasted turkey on whole wheat pecan bread with Hook's 5-year cheddar (!!). If low carb is your thing perhaps a simple bibb lettuce salad, greens and goat cheese, or Cobb will do you.
Just like the other Bouchon Bakery locations, Bouchon BH sells a few packaged items to-go ranging from caramel popcorn to granola to Bouchon's blend of Equator coffee, and even an entire terrine of foie for that impromptu picnic.
·All Bouchon Bakery Coverage [~ELA~]