bake - June 2017 - 6

management

Going Global
The retail bakery business continues to expand internationally,

Keller is the ﬁrst and only American chef to have been awarded

and business savvy owners are always on the lookout for unique

simultaneous three star Michelin ratings for two different restau-

opportunities to build their brands outside the United States.

rants. He currently holds seven Michelin stars: three at Per Se,
three at The French Laundry, and one at Bouchon Bistro.

Acclaimed chef and baker Thomas Keller is partnering with international retail franchise operator M.H. Alshaya Co. to launch the

"We are very pleased to partner with Bouchon Bakery, which

ﬁrst three Bouchon Bakeries outside of the United States.

has a well-deserved reputation for excellence, under the leadership of Thomas Keller. We look forward to introducing this

The Middle Eastern countries will be home to the exciting new

innovative dining experience to customers in the Middle East

venture from Keller, who opened the ﬁrst Bouchon Bakery in

and anticipate an exciting future together," says Mohammed

2003 in California. The bakery has grown past its Napa Valley

Alshaya, executive chairman of M.H. Alshaya Co.

roots and throughout the United States.
In July 2003, Keller opened the doors of his ﬁrst Bouchon
"As we expand outside the United States, we are pleased to

Bakery. Located in Yountville, California, alongside Keller's

partner with Alshaya, which has a track record of success-

Bouchon Bistro and just down the road from The French

fully franchising international brands. Together we will make

Laundry, Bouchon Bakery was ﬁrst conceived as a way to

Bouchon Bakery an outstanding destination for our Middle East

provide these restaurants with one-of-a-kind breads. Bouchon

guests and visitors alike. I'm eagerly looking forward to our

Bakery has since expanded to Beverly Hills, California, Las

official debut," Keller says.

Vegas and New York City.

Bouchon Bakery offers a genuine style of classic French

Each location is equipped with the right expertise and equip-

boulangeries and a wide selection of artisanal breads and

ment to ensure excellent quality control. Bouchon Bakery's

classic desserts inspired by Chef Keller's childhood memories

Time Warner property has a chocolate machine to make peanut

and of his time in France. It also features an array of sweet

butter cups and other signature treats. The Rockefeller Center

delights including classic viennoiserie, such as croissants and

location features two Revent ovens, a Revent proofer and a

pain au chocolat, breakfast items like muffins and streusel

special macaron machine that can make consistent batches of

cakes as well as an ever-changing selection of tarts, cookies,

macarons by the hundreds every day. Overall, Bouchon Bakery

sandwiches, quiche, soups, and salads.

sells more than 1 million macarons each year.

BOUCHON BAKERY

06 < JUN 2017 | bakemag.com

http://www.bakemag.com

bake - June 2017

Table of Contents for the Digital Edition of bake - June 2017

bake - June 2017
Editor's note - THE PROMOTION ISSUE: “keep your dough local”
Contents
Management - Going Global
New Product Success Stories - The Rolling Stones Donut
Technical Corner - Mastering Yeast Raised Donut Mix
Practical Marketing - Delivery in Demand
Equipment Innovations - Mixing Success
National Bakery Day is Coming
One day in Vancouver
Managing Growth
Cakes - Ice Cream Desserts
Breads - Seeds of Inspiration
Sweet Goods - Magic of Macarons
Pastries - Pastry Dough Perfection
Foodservice - HostMilano Sets Stage for Global Trends
Product Showcase
Classifieds
Ad Index
Formulation of the Month
Bakemark's Panaderia
INTRODUCCIÓN - Los Productos Únicos Producen Conexiones
INTRODUCTORY LETTER - Unique Products Make Connections
PAN Y HORNEO - Desayuno y Almuerzo
PASTELES Y DECORACIONES - Decoración Personalizada
Productos Únicos Hacer Conexiones
PERFILES - Abuelito Bakery
Culebra Market
Supermercado Poco Loco
RECETAS DESTACADAS
PRODUCTOS DESTACADOS
BREADS AND BAKING - Breakfast & Lunch
CAKES AND DECORATING - Customizing for the Customers
Unique Products Make Connections
PROFILES - Abuelito Bakery
Culebra Market
Supermercado Poco Loco
FEATURED RECIPES
FEATURED PRODUCTS
bake - June 2017 - bake - June 2017
bake - June 2017 - 2
bake - June 2017 - Editor's note - THE PROMOTION ISSUE: “keep your dough local”
bake - June 2017 - 4
bake - June 2017 - Contents
bake - June 2017 - Management - Going Global
bake - June 2017 - 7
bake - June 2017 - New Product Success Stories - The Rolling Stones Donut
bake - June 2017 - 9
bake - June 2017 - Technical Corner - Mastering Yeast Raised Donut Mix
bake - June 2017 - 11
bake - June 2017 - Practical Marketing - Delivery in Demand
bake - June 2017 - 13
bake - June 2017 - Equipment Innovations - Mixing Success
bake - June 2017 - 15
bake - June 2017 - National Bakery Day is Coming
bake - June 2017 - 17
bake - June 2017 - 18
bake - June 2017 - 19
bake - June 2017 - 20
bake - June 2017 - 21
bake - June 2017 - 22
bake - June 2017 - 23
bake - June 2017 - 24
bake - June 2017 - 25
bake - June 2017 - One day in Vancouver
bake - June 2017 - 27
bake - June 2017 - 28
bake - June 2017 - 29
bake - June 2017 - Managing Growth
bake - June 2017 - 31
bake - June 2017 - 32
bake - June 2017 - 33
bake - June 2017 - Cakes - Ice Cream Desserts
bake - June 2017 - 35
bake - June 2017 - Breads - Seeds of Inspiration
bake - June 2017 - 37
bake - June 2017 - 38
bake - June 2017 - 39
bake - June 2017 - Sweet Goods - Magic of Macarons
bake - June 2017 - Pastries - Pastry Dough Perfection
bake - June 2017 - Foodservice - HostMilano Sets Stage for Global Trends
bake - June 2017 - 43
bake - June 2017 - 44
bake - June 2017 - 45
bake - June 2017 - Product Showcase
bake - June 2017 - 47
bake - June 2017 - Classifieds
bake - June 2017 - Ad Index
bake - June 2017 - Formulation of the Month
bake - June 2017 - 51
bake - June 2017 - 52
bake - June 2017 - 53
bake - June 2017 - 54
bake - June 2017 - Bakemark's Panaderia
bake - June 2017 - Pan 2
bake - June 2017 - INTRODUCCIÓN - Los Productos Únicos Producen Conexiones
bake - June 2017 - INTRODUCTORY LETTER - Unique Products Make Connections
bake - June 2017 - Pan 5
bake - June 2017 - PAN Y HORNEO - Desayuno y Almuerzo
bake - June 2017 - Pan 7
bake - June 2017 - Pan 8
bake - June 2017 - Pan 9
bake - June 2017 - PASTELES Y DECORACIONES - Decoración Personalizada
bake - June 2017 - Pan 11
bake - June 2017 - Pan 12
bake - June 2017 - Pan 13
bake - June 2017 - Productos Únicos Hacer Conexiones
bake - June 2017 - Pan 15
bake - June 2017 - Pan 16
bake - June 2017 - Pan 17
bake - June 2017 - Pan 18
bake - June 2017 - Pan 19
bake - June 2017 - PERFILES - Abuelito Bakery
bake - June 2017 - Pan 21
bake - June 2017 - Pan 22
bake - June 2017 - Pan 23
bake - June 2017 - Culebra Market
bake - June 2017 - Pan 25
bake - June 2017 - Pan 26
bake - June 2017 - Supermercado Poco Loco
bake - June 2017 - Pan 28
bake - June 2017 - Pan 29
bake - June 2017 - RECETAS DESTACADAS
bake - June 2017 - Pan 31
bake - June 2017 - Pan 32
bake - June 2017 - PRODUCTOS DESTACADOS
bake - June 2017 - BREADS AND BAKING - Breakfast & Lunch
bake - June 2017 - Pan 35
bake - June 2017 - Pan 36
bake - June 2017 - CAKES AND DECORATING - Customizing for the Customers
bake - June 2017 - Pan 38
bake - June 2017 - Pan 39
bake - June 2017 - Unique Products Make Connections
bake - June 2017 - Pan 41
bake - June 2017 - Pan 42
bake - June 2017 - PROFILES - Abuelito Bakery
bake - June 2017 - Pan 44
bake - June 2017 - Culebra Market
bake - June 2017 - Pan 46
bake - June 2017 - Supermercado Poco Loco
bake - June 2017 - Pan 48
bake - June 2017 - FEATURED RECIPES
bake - June 2017 - Pan 50
bake - June 2017 - FEATURED PRODUCTS
bake - June 2017 - Pan 52
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