All too often, seasonal menu items are overwrought and underpowered, sent into the spotlight before the kitchen gets them really right, then shelved after a few weeks. So it's refreshing to see Bouchon Bakery take a more straightforward approach to St. Patrick's day with these butter cookies.
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Bouchon Bakery's kouign amann gives midtown its own taste of the French pastry wonder.
Since when does Bouchon do ice cream? Since now.
If I had it my way, pumpkin, apple, pecan, and all those warming, autumn-inspired treats would appear on the menu of bakeries and sweet shops all year long. But since that isn't happening anytime soon, I'll take what I can get for the next few months. That means caramel-laced pumpkin scones, pecan tarts with a spicy gingerbread crust, cranberry and apple cobblers topped with chantilly cream, and pumpkin custards. And that's just the beginning.
A dense, rich olive oil cake is paired with chunky rhubarb jam, a fruity deep red wonder that soaks into every nook and cranny.
Here are some fun chocolate bunnies and eggs from New York bakeries and chocolatiers that we'd love to find in our Easter baskets.
Six different layers in this Mint-Chocolate Cake ($6.95) from Bouchon Bakery, and I can't decide which I like best. Is it the mint-jelly and chocolate ganache quenelle that tops off the slice? Or maybe that pure white layer of vanilla bean mousse? It's hard competition when pitted against soft green mint mousse and a brownie-like chocolate cake. And don't forget about that layer of milk chocolate mousse!
The holiday season brings with it all sorts of rich tastes and smells: eggnog and warm apple cider; the scent of baking cookies and gingerbread; cozy spices of cinnamon and nutmeg. But then there's peppermint, and the million different ways restaurants, bakeries and coffee shops in this city incorporate it into desserts. From housemade peppermint patties to candy cane ice cream, deciding where to start is the hardest part. Check our ten of our favorites.
A fresh batch of brioche warm out of the oven is so good and simple on its own, it almost seems impossible to improve upon. But leave it to Bouchon Bakery to create the Sugar Pie—a brioche round topped with copious amounts of butter and sugar whipped together, then baked a bit longer.
During autumn, I love the Apple Mille-Feuille at Bouchon Bakery, little rectangles with the scent of caramel and sweet apples. Six layers, three components, two layers of each.
The salmon was delicious, as was the sweet, buttery bread (of course). But I found myself wishing for more of the flavorful garnishes. Topped with cucumber, hard boiled egg, pickled red onions, and sauce gribiche, I happily would have traded sliced egg for more tangy, crunchy onions, and much more sauce
Peanut Butter Parfaits ($7.25) are new to Bouchon Bakery and they're equal parts whimsy and indulgence. It's the fresh strawberry compote layered in at the very bottom and a trio of fresh strawberries at the top that tie this all together.
Lest the TKOs, Ho-Hos, and Cream Puffs steal the show at Bouchon Bakery, do keep in mind that they also make an excellent Coffee Cake, perfect for breakfast or an afternoon snack.
In honor of Serious Eats Bakery Week, we set out to answer a question that's been on our mind for ages: what's the best baguette in New York? Because for every good baguette, there are dozens of disappointments. Tough, mouth-hurting crusts or doughy, spongy insides. A dried-out crumb or a flavor that's too sweet or too sour or just plain bland. We're tired of suffering bad bread—and wanted to find you the best in the city.
To kick off Serious Eats New York Bakery Week, here are our Top 10 "American" bakeries in New York—where we return again and again for brownies and peanut butter cookies and chocolate cakes. Check out our favorite treats at each!
Bouchon Bakery officially opens its second New York location in Rockefeller Center tomorrow, just across the street from the Today Show.
With their chocolate curls and edible hearts, the whimsical Valentine's treats from Bouchon Bakery are almost too cute to eat. Almost.
"Dutch crunch bread." Say it three times in a row and you'll automatically start salivating. There's the fun-to-pronounce alliteration, plus all the abstract connotations that spring from such a loaded name. Is the bread Dutch? (Cue all things quaint and old-fashioned.) Is it crunchy? Like an apple or a yuppie? (Cue sunflower seeds and spelt.)
There are all sorts of fantastic bakeries in New York where you can pick up pie for your Thanksgiving table. But many of them require advance orders for Thanksgiving—and sometimes that just doesn't happen. Sometimes, you just need a last minute pie. And luckily, these fine bakeries are here to help you out.
[Photo: Kathy YL Chan] We've already written about the Custard and Jam Doughnut from Bouchon Bakery, one truly enormous doughnut stuffed with housemade raspberry jam and a rich Barvarian cream. It's a decadent affair, and one that can easily...