The pumpkin, as an ingredient, is versatile and pairs well with many flavor profiles, but its shape and hue are also inspiring.
Yountville, CA (PRWEB) October 15, 2013
Chef Thomas Keller’s renowned Bouchon Bakery celebrates the pumpkin this season with an offering of pastries that pay homage to this fall fruit for the Halloween and Thanksgiving holidays. All seven Bouchon Bakery locations in Napa Valley, Beverly Hills, Las Vegas and New York will be offering a Decorated Pumpkin Muffin, Pumpkin Shortbread, Pumpkin Spice Macarons, and of course, Pumpkin Pie.
“Following our classic recipes from the Bouchon Bakery cookbook, we have added a seasonal twist to our offerings this fall,” said Sebastien Rouxel, Executive Pastry Chef, Thomas Keller Restaurant Group. “The pumpkin, as an ingredient, is versatile and pairs well with many flavor profiles, but its shape and hue are also inspiring.”
This fall, Bouchon Bakery will offer:
- Decorated Pumpkin Muffin follows the recipe from the Bouchon Bakery cookbook, which has a cream cheese frosting center and is dressed in orange fondant, shaped in the likeness of a pumpkin ($7.95).
- Pumpkin Shortbread is made using Chef Rouxel’s traditional shortbread recipe shaped in a pumpkin silhouette and topped with orange sugar ($4.00).
- Pumpkin Spice Macarons, a playful twist on the classic French cookie, flavored with rich nutmeg and cinnamon, and filled with a pumpkin cream cheese frosting ($3.50).
- Pumpkin Pie, also available in a mini version, is a traditional pumpkin pie with pumpkin seed nougatine is traditional ($28.00 each; or two for $50.00).
Select Bouchon Bakery locations will also offer regional holiday favorites such as the Pumpkin Brioche. Additionally, the #1 New York Times Bestseller Bouchon Bakery cookbook from Chef Keller and Chef Rouxel offers pumpkin recipes for the holidays and is available for purchase at all Bouchon Bakery locations, as well as online at http://www.workman.com/products/9781579654351/.
About Bouchon Bakery
Since 2003, Bouchon Bakery has been Thomas Keller’s unique twist on French boulangerie fare, offering gourmet sandwiches, quiche, soups and salads, as well as a wide range of desserts including artisanal viennoiserie, confections, pastries, tarts and cookies. The Bouchon Bakery cookbook, co-authored by Chef Keller and Sebastien Rouxel, Executive Pastry Chef, for the Thomas Keller Restaurant Group, was on The New York Times Best Sellers List for nearly two months after its release in 2012.
Now with seven locations across the U.S. in Napa Valley, Beverly Hills, Las Vegas and New York, Bouchon Bakery is known for creating specialty items, such as custom cakes, wedding cakes and favors, as well as various seasonal and holiday offerings available for special order. For more information about Bouchon Bakery, visit http://www.bouchonbakery.com. For media requests, email media(at)tkrg(dot)com or call (707) 754-4199.