I really like Bouchon Bakery - they produce some of the best French breads and pastries this side of the Atlantic. Thomas Keller's obsession with perfection is embodied in the precision and consistency of their baked goods. I never miss an opportunity to pick up something from the bakery, even if it's something as simple as a strawberry-rhubarb macaron (my favourite), a croissant, or an éclair
(see below). The delicate puffiness of their choux pastry and flavour of the whipped cream literally make Bouchon Bakery's Chantilly éclairs the cream of the crop (pun intended).
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| Chantilly éclair - Bouchon Bakery, Yountville, CA (2011) |
