The boulangeries of Paris are filled with the most extraordinary creations – macaroons, croissants, tarts and numerous selections of chocolate confections. These staples of Parisian daily life are the inspiration for 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.
Mon-Fri: Breakfast 8:00am-11:00am | Lunch and Dinner until 8:00pm
Saturday: Brunch 10:00am-3:00pm | Dinner until 8:00pm
Sunday: Brunch 10:00am-3:00pm | Dinner until 7:00pm
*seating until 7:00pm and 8:00pm
3rd floor | View on Map
Thomas Keller: Owner
Renowned for his culinary skills and his impeccable standards, Thomas Keller is the chef and proprietor of The French Laundry, a Yountville, California landmark that has been hailed as the finest restaurant in the world. Ten years after opening this, his first restaurant, in 1994, he followed with Per Se, which brought his distinctive fine dining style to Manhattan. Today, both restaurants enjoy three-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. Chef Keller has also opened Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc, each of which contributes to the new paradigm he has set within the hospitality industry.
More than one million copies of Chef Keller’s books, including the New York Times bestsellers “Ad Hoc at Home” and “Bouchon Bakery,” and “The French Laundry,” “Bouchon,” and “Under Pressure,” a book devoted to sous vide cooking, are in print.
Keller was designated a Chevalier of The French Legion of Honor in 2011, the highest decoration in France, in recognition of his lifelong commitment to the traditions of French cuisine and his role in elevating cooking in America. He is only the third American culinary figure to be so honored.
Andrew Ling: Pastry Chef
Andrew Ling is pastry chef of Bouchon Bakery & Café at Time Warner Center where he is responsible for the daily operations of the pastry kitchen and team. He was promoted to this position after having served as a chef de partie and pastry sous chef.
Prior to joining the Thomas Keller Restaurant Group in 2009, Andrew served as a pastry commis at Aux Petits Delices in Philadelphia, a pastry intern at Arizona’s Biltmore Resort and Spa in Phoenix, and a student worker at Apple Pie bakery and Café in Hyde Park, NY.
Andrew holds both a Bachelor of Science in Pastry Arts Management and an Associates in Pastry Arts from the Culinary Institute of America – Hyde Park. He also earned a Bachelor of Arts and Sciences in Digital Media from Drexel University, Philadelphia.
Michael Decicco: Chef de Cuisine
Michael DeCicco is chef de cuisine at Bouchon Bakery & Cafe Time Warner Center, where he has overseen the savory kitchen, porter team and receiving for the bakery / cafe since 2014.
Chef DeCicco began his career with the Thomas Keller Restaurant Group in April 2011 as a chef de partie at Bouchon Bakery & Café in Time Warner Center. He quickly climbed through the ranks also serving as a demi sous and sous chef before moving to Bouchon Bakery Rockefeller Center in 2013, where he served as executive sous chef. He rejoined the Bouchon Bakery & Cafe Time Warner Center team as chef de cuisine nearly two years later.
Prior to joining TKRG, Chef DeCicco worked in the kitchen at the Biltmore Estate in Asheville, North Carolina.
He holds an Associates degree in Culinary Arts from the Culinary Institute of America – Hyde Park.