Miles of perfect pastel-colored Bouchon macarons. | Photo: Isabella Tioseco
When JWU Providence baking & pastry student Isabella Tioseco heard that Bouchon Bakery’s Janine Weismann '05 was looking for summer interns, she jumped at the opportunity.
Weismann and her crew prepare cookies, pastries and tarts for Thomas Keller’s flagship bakery in Yountville, California — as well as bread production for nearby Keller properties The French Laundry, Bouchon Bistro, Ad Hoc and Ad Lib. As a result, the Bouchon bakery kitchen runs 24-7.
Isabella tells us all about her whirlwind summer, from the many ways she was inspired by the Bouchon philosophy and the awesome power of teamwork to the day she met Chef Keller.