It seems doughnuts are Bouchon Bakery’s best kept secret. Richard Capizzi, our pastry chef at Per Se, first started working at Bouchon Bakery in Yountville in 2003. He was very much inspired by one of The French Laundry’s iconic dishes “Coffee and Doughnuts,” that he decided to serve his version at the bakery as well.

In Yountville, guests can enjoy glazed and fruit filled doughnuts made by hand every Saturday and Sunday. Bouchon Bakery in New York City also serves a varied selection every Friday, Saturday and Sunday. Our Las Vegas team makes cake doughnuts to order for breakfast and has plain and flavored beignets for sale at its retail outlet at the Venetian Hotel-Resort-Casino.

While they are available from 7am to 11am on the specified dates, stop in early since high demand often causes the Bakery to run out before then.