Pastry with Jenn

April 10, 2013 Post a Comment

An Inside Look at Bouchon Bakery

Update: All three parts of my blog series are now published! Scroll for the links.

I often have to remind myself when I’m taking photos that as much as I want to document an experience, I need to actually enjoy being in the moment. On this particular day in late February, it was especially important. I was photographer, interviewer, taster and student on a special visit of Bouchon Bakery in Yountsville with my Book Project team.

Being a part of the Project has allowed me to reinforce everything I learned in pastry school and discover new techniques and tricks. The freezer has truly become my best friend. The book was put together by the Bouchon Bakery team of chefs and tested in a home kitchen and I have not come across any major issues. I say that with confidence as I approach week 17 of the project (tentative end date of summer 2014).

My day at Bouchon Bakery was a milestone moment. Not only did I tour the bakery, I was given the opportunity to meet with the chefs, which was incredibly valuable. We troubleshooted recipes, discussed technique and worked with bread dough. An experience like this is one I live for – food people sharing our love for the craft that is baking.

Part 1: A Day at Bouchon Bakery

Part 2: In Conversation with Chef Janine Weissman

Part 3: Bread Demonstration with Chef Matthew McDonald

Photo courtesy of Leticia

April 7, 2013 Post a Comment

Bouchon Bakery: Bouchons

These are dangerous little chocolate cakes. They are small so you think, okay it wouldn’t hurt to have a couple but when that becomes six, that’s half the batch. This happens to me quite often when things are bite size (tricky Halloween candy). So yes based on my extreme serving size, this is another great recipe to bookmark and simple to make.

April 5, 2013 Post a Comment

Around Sacre Coeur and Boulangerie Gontran Cherrier

This post is one of many documenting my week in Paris, a present to myself for graduating pastry school in the fall of 2012. Every moment was spent eating and one post wasn’t enough. It’s now a short novel. Kidding. I hope.

To get to the Sacre Coeur I got off at the Abbesses subway stop. Walking out onto the street I found myself in the middle of a mid-day flea market. There was a carousel in the middle and a wonderful sugary smell coming from a churro cart. I was most thrilled to scour through odds and ends to find a true gem of a vintage kitchen item, but alas nothing. I did see some mini savarin molds but I didn’t have the confidence to haggle.

March 31, 2013 Post a Comment

Bouchon Bakery: Marshmallow Eggs

Happy Easter!

I love Easter eggs. Dyeing, hiding or making them. I’d add hunting but apparently I’m too old much like for trick-or-treating. I like that both involve a search for some type of treasure which is similar to the way I specifically go out to find pastries. Yes, that is my grown up way of participating in my childhood past times.

March 29, 2013 Post a Comment

Patisserie Blé Sucré and Sacre Coeur

It was so cold, sooo very cold on this particular morning. Hovering around the mid 40’s, the weather wasn’t exactly great for all the walking I needed to do in order to stick to my pastry schedule. Nevertheless I toughed it because it’s Paris and bundled in three layers of clothing, gloves and a scarf I made my way through the Bastille (12th arr) and Montmartre (18th arr) neighborhoods and ended up having some of the best food on my trip.