| Phone | 212-823-9366 |
| Hours | BAKERY HOURS: Mon-Sat: 8:00am-9:00pm Sun: 8:00am-7:00pm CAFE HOURS: Mon-Sun: 11:30am-7:00pm |
| Location | 3rd Floor Map |
| Website | www.bouchonbakery.com |
| Menu | Download the Cafe Menu (pdf) Download the Catering Menu (pdf) |
| Private Events | Click here for more information (PDF) |
| The boulangeries of Paris are filled with the most extraordinary creations – macaroons, croissants, tarts, and the numerous selections of chocolate confections. These staples of Parisian daily life are the inspiration for opening Bouchon Bakery. The recipes at this bakery are based on traditional French baking techniques. The café offers a variety of coffees and baked goods such as breads, tarts and cookies, as well as chocolates, viennoiserie, quiche, salads, and sandwiches. |
|
Photo: Bouchon Bakery
Current Events and Offers
OUR TEAM
Thomas Keller: Owner
Thomas Keller has two bakeries and eight restaurants in the United States. He has received a total of seven stars from the Michelin Guide in the 2011 editions; he has also earned several titles such as “America’s Best Chef” by Time magazine in 2001, “Best Chef” awards from the James Beard Foundation and “Chef of the Year” by the Culinary Institute of America. Matt McDonald: Master Baker
His early baking inspirations came from his mother and grandmother. In 1998, Matt McDonald received his certification as a Certified Master Baker and since then he has been working in various aspects of the industry. He was a baker for Artisan Bakers in Sonoma, Calif. and a baker and pastry instructor at the National Baking Center in Minneapolis before joining Bouchon Bakery's team. Ben Hershberger: Head Baker
As Head Baker, Ben Hershberger is responsible for bread programs at both Bouchon Bakery and Per Se in New York City, as well as production of pastry and savory items. Hershberger is a Certified Master Baker and has extensive training and experience from some of the world’s top dining establishments, including working as Head Baker at the Phoenician Resort in Scottsdale and at two Ritz Carlton Resorts in West Palm Beach and Amelia Island, Fla. He was also a chef and instructor at the Florida Culinary Institute in West Palm Beach.Tiffany Jones: Chef de Cuisine
In 2003, Tiffany Jones came to the Thomas Keller Restaurant Group and worked as an extern in The French Laundry kitchen. After graduating from the Culinary Institute of America in 2004, she was hired as Pastry Chef de Partie for Per Se. She then went off to Yountville, Calif. to accept the position of Sous Chef at Bouchon before returning to New York in 2010 to work as Chef de Cuisine at Bouchon Bakery. She now oversees and coordinates the savory production team for both the retail market and its adjoining café.
Nicholas Bonamico: Pastry Chef
Nicholas Bonamico oversees the production of pastries for Bouchon Bakery and Café at Time Warner Center. After graduating from the French Culinary Institute in 2001, he worked under renowned chef Laurent Richard at La Caravelle, where he developed a lasting appreciation for French pastry and service. Upon returning to New York in 2006, he applied for the chef de partie position at the newly opened Bouchon Bakery in the Time Warner Center with the hope of fulfilling a lifelong dream of working with Chef Thomas Keller. He landed the job. And in just five years, under the guidance of Sebastien Rouxel and Richard Capizzi, Bonamico worked his way up to becoming a Pastry Chef as well. 
