Bouchon Bakery

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Additional Info

Chef Name: Matt McDonald

Attire: Casual

Reservation Options: Not Taken

Cedit Cards:

American Express

Visa/MasterCard

Checks: Not Accepted

Dining Info:

Terrace/Patio Dining

Seasonal Menus

Take Out Meals

Take Out Cuisine

Handicap Accessible

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Napa Valley

Hours:

Daily

7:00 am - 7:00 pm

Meals:

Breakfast

Lunch

Cuisine:

French

American

6528 Washington Street

Yountville, CA 94599

United States

Google Map

(707) 944-2253

www.bouchonbakery.com

Located in Yountville, CA alongside Thomas Keller’s Bouchon Bistro and just down the road from The French Laundry, Bouchon Bakery was first conceived as a way to provide these restaurants with one-of-a-kind breads but quickly blossomed into an important retail establishment in its own right. In the style of classic French boulangeries, the bakery features a wide selection of artisanal breads and classic desserts drawn from Chef Keller’s memories of life in France.

Blending traditional techniques with a depth of knowledge in the science of bread making, head baker Matt McDonald bakes hand-crafted breads from ingredients that meet both his and Chef Keller’s exacting standards. Pastry chef Janine Weismann creates an array of sweet delights including classic Viennoiserie, such as croissants and pain au chocolat, breakfast items like muffins and coffee cakes as well as an ever changing selection of tarts, cookies and other treats. The bakery also offers a full range of espresso drinks and coffee custom-blended by Chef Keller’s longtime partner Equator Coffee Roasters. For guests interested in enjoying a full meal, Bouchon Bakery offers savory items like sandwiches, soup, salads and quiche.

Matt McDonald is a Certified Master Baker (CMB) and received his certification in 1998. He was also a part of the Bread Bakers Guild of Americas' Baking Team USA that placed in the finals in both 1999 and 2002. Matt was drawn to baking by his earliest inspirations--his mother and grandmother. Later, he considered Tom McMahon, the founder of the Bread Baker's Guild of America as well as Master Baker Didier Rosada, as some of his most formative mentors.

Matt has worked in various aspects of the industry for the past 15 years: as baker for Artisan Bakers in Sonoma, CA; as a baking and pastry instructor at the National Baking Center in Minneapolis, MN; and as Vice President of Operations for Hudson Bread South in Cherry Hill, NJ. Prior to joining the Bouchon Bakery team, he was Director of Wholesale Operations for the Willo Baking Company in Phoenix, AZ.

“Bouchon Bakery next door is a must-visit stop for bread, pastries, breakfast or picnic fare.”

— San Francisco Chronicle, mentioned in Top 100 Bay Area Restaurants annually since 2005

“Hot 10 Best Places for Donuts”

— Bon Appetit, March 2010

“Bouchon Bakery, Thomas Keller’s boulangerie in Yountville, is stocked full of some of the best bread this side of Paris.”

—Santa Rosa Press Democrat