Thomas Keller’s Bouchon and Bar Bouchon have become a staple in Beverly Hills since opening a few years ago, and today, they will finally open the long-awaited bakery. Chef de Cuisine Rory Herrmann (formerly of Per Se in New York) is overseeing the new addition, while Pastry Chef Roy Shvartzapel is baking viennoiserie, croissants, breads and a regional pastry from Brittany, called kouign-amann, that will not be found at any other location, and is rare even in France. To see how the laminated dough is made and what to expect at the bakery, hit play. [The Feast]
—Video produced and edited by Marco Villalobos
