Spook-tacular Desserts at Bouchon


Happy Halloween from your fellow dessert lovers at Dessert Tour! James gives us the sweet rundown on the spookily delicious Halloween treats being served up at Thomas Keller’s Bouchon Bakery.

Bouchon Bakery
235 North Canon Drive
Beverly Hills, CA 90210

James: TKO (Thomas Keller Oreos) Bat – this is a whimsical version of their TKO cookie which is usually available at the bakery throughout the year. But for Halloween they have trimmed the cookie to a bat shape in keeping with the spirit of the holiday. This is Thomas Keller’s take on everyone’s favorite oreo cookie delight. The TKO cookie is soft and crumbles, with a nice cream filling in the middle. For oreo lovers this is definitely a hit.

Pumpkin Cupcake – this fall spiced cupcake has a delectable pastry cream filling. The cinnamon and nutmeg is not overpowering and the outside of the cupcake is covered in a orange fondant molded to look like a petite pumpkin. For a finishing touch the pumpkin cupcake is charmingly topped with a stick of cinnamon in the center for the stem.

Aside from the halloween theme pastries, I had picked up their bread pudding and Earl Grey macaron. Both were very good. The bread pudding would have been even more delicious served warm. It was buttery and eggy rich, and would go nicely with a cup of coffee to start the morning.

Quick facts about Thomas Keller – TK is a world famous renown chef, with flagship restaurants in California (French Laundry, Yontville) and New York (Per Se). Both French Laundry and Per Se have earned the prestigious 3 Michelin Star and are both ranked among Top 50 restaurants in the world. Bouchon Bistro & Bakeries is his take on casual French dining and patisserie. Many chefs that have apprenticed under TK has moved on to open high caliber restaurants of their own and made a name for themselves.

TK notable establishments:
French Laundry
Per Se
Bouchon Bistro (multiple locations)
Bouchon Bakery (multiple locations)
Ad Hoc

Photos courtesy of James Lee of Mr & Mrs Creamery
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introduction and edit by AL

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