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Tracks & Trails

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Jaxon Hill
Jaxon Hill

Buy Buche De Noel Online



French pastry chef Dominique Ansel and his team are offering three bûches at their boutique in Soho. Once again you will find the cherry-tiramisu bûche, one with Aubenas chestnuts, and the triple chocolate gluten-free option. $48 for 6 to 8 people. Available for order online here until December 24, for pickup only. Dominique Ansel Bakery, 189 Spring St, (212) 219-2773.




buy buche de noel online


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Every Christmas, Eclair Bakery proves that they know about a lot more than just making eclairs. This year, they offer 4 bûches : Ruby (vanilla with white chocolate mousse, vanilla sponge cake and raspberry compote), Trio (triple chocolate mousse with chocolate sponge cake), Wendy (crunchy hazelnut mousse and chocolate sponge cake), and Crunchy (dark chocolate mousse with crunchy hazelnuts and chocolate sponge cake). These bûches are available in two sizes: for 6 to 8 people ($38), and for 10 to 12 people ($48). Order online or by phone. Eclair Bakery, 305 East 53rd Street, Midtown East, (646) 429-8555.


The brasserie Lafayette and its boulangerie-pâtisserie have a chocolate-hazelnut bûche with dark chocolate ganache and gianduja mousse for 6 to 8 people ($48). Pre-order online or at the store, for pickup through Christmas. Lafayette, 380 Lafayette St, Noho (212) 533-3000.


Mille-feuille offers 2 bûches made with 100% natural ingredients : Triple chocolate (triple chocolate mousse, chocolate cake with chocolate frosting), and a Vanilla Chestnut bûche. The bûches are suitable for tables of 6 to 8 people ($44.90), and will be available for order by phone, in person, or online. Mille-feuille, 2175 Broadway, UWS, (212 362-6261); 552 Laguardia Pl, Greenwich Village, (212-533-4698); 250 W 77th St, in the Hotel Belleclaire, 250 W. 77th St, UWS (212-362-6261).


This French neighborhood staple naturally offers the classically French holiday dessert. Choose from three different types of Bûche de Noël depending on your flavor interest: La Classic has a light chestnut cream, while La Queen has a crème brulee filling, and Noir is for the chocolate lovers with layers upon layers of chocolate goodness. Available through Christmas. 48 hour notice required, call store (323-951-1010) or order online.


La Rennaissance Bakery in Scarsdale is a must for buche lovers, offering two luscious flavors to choose from: "Chocolate Ganache" made with chocolate genoise rolled with bittersweet chocolate ganache cream and chocolate ganache icing, or "Mocha Supreme," which layers vanilla genoise with Kahlua mocha mousse, topped with a mocha buttercream icing. Buches run from $48 to $85. La Rennaissance also offers galettes and a decked out gingerbread house trimmed in icing and gumdrops ($65). Go: La Rennaissance Bakery, 9 Harwood Ct., Scarsdale; 914-472-0702; lrbakery.com


Patisserie Didier Dumas in Nyack sells buches in two sizes: small serves 6-8 ($23) and large serves 12-15 people ($56). Flavor options range from classic chocolate to decadent caramel latte, as well as creme brulée, hazelnut and "raspberry trio." The last day for orders Thursday, Dec. 21. Go: 163 Main St., Nyack; 845-353-2031; didierdumas.com.


You can order two different sizes for 4 or 8 people and you can choose from chocolate or coffee. I have been once for croissants and they were fabulous. I need to visit again soon. You can order right online here


It's that time of year again...time for our beloved Fruit Cake, classic Stollen, festive cookies, tea breads, chocolate hazelnut mousse torte, Bûche de Noël and more! Order online and Skip the Line! More Info: holiday menu.


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Alta Bakery and Cafe invites you to order our delicious Bûche de Noël ("Yule log"), a traditional holiday dessert featuring chocolate cake with chocolate mousse and meringue. Order online now for pick-up on December 21, 22, or 23. Alta Bakery and Cafe is located at 502 Munras Avenue in Downtown Old Monterey.


I have my own tried and true recipe for a buche de noel, but I really appreciate your decorating tips - I made one for a birthday celebration today and your tips took it to the next level. I couldn't find untreated leaves, so I made modelling chocolate for the leaves and berries - maybe not as delicate, but they look great. I've never made mushrooms before this - they were so fun (and easy) to make and look awesome. Merry Christmas! 041b061a72


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