Blog Exclusive: Behind the Scenes of Making Buche de Noels!

by Regina 4. December 2013 05:21

Hope everyone had an amazing Thanksgiving! Thanksgiving is definitely one of my favorite times of the year. We all work crazy hours here at the bakery but it's totally worth it to see you guys come all the way down into our stores just to pick up pies, or dinner rolls or 18 croissants (real order!). This year was truly special because we were recognized as one of the best pies in the Bay Area by San Jose Mercury News. Thanks SJ Merc!

While we will still be offering pies for Christmas and throughout December, what I'd like to share with you today is details on our beautiful Buche de Noels and Yule Logs. I definitely didn't know what these desserts were when I first started working here so for those of you who are in the same boat I was, I'm going to give you everything you need to know right here!

I'll be showing you behind-the-scene photos and step-by-step procedures on how we make these FRESH. This is VERY important because you'd be surprised how many bakeries freeze their cakes, especially the Buche de Noels and Yule Logs since they are pretty labor intensive.

But ours, like any of our other cakes, are NEVER frozen. We ask that you pick-up these items after 2pm on Christmas Eve because we will still be baking and assembling them THAT very morning. Unfortunately, freshness has a price: we can only make limited quantities so once we hit out limit, we're sold out! So pre-orders are required and space is limited.

Basically our Buche de Noels and Yule Logs are rolled up sponge cakes, in a shape of a log. The insides of the Buche de Noel and Yule Logs are exactly the same; they are only decorated differently on the outside. Let's go over the process of the Buche de Noel.

How to Make Buche de Noel


Step 1: First we roll out sponge cake with filling (FACT: We have NINE available flavors for our Buche de Noel!) into one long roll. Then, slice about 1/3 off at a slant to make the shorter leg of the "log"

Step 2: Begin covering the log with freshly molded chocolate. One of the hardest parts about making Buche de Noel is optimal temperatures - temperatures of the melted chocolate and of the mable slab we are working on. Too hot or too cold and we'll have major problems!

Step 3: After we cover the entire log in chocolate, we need to cover up the rest of the cake so it is fully disguised. The includes piping chocolate at the ends of the log (pictured above)

Step 4: This is my favorite part -- dressing up the log! We shape marzipan into little mushrooms and fungi to scatter around the board the cake lies on. We also cut out holly leaves and holly berries to put on top of the log to make it a bit more festive. Lastly, we'll cut out a rectangular plaque so we can write "Noel" or any other message you would like to place on top of the log.

Step 5: The final step is to sprinkle powdered sugar and cocoa powder to give the effect of snow. That's it, now it's done!

We hope you enjoyed these behind-the-scene photos! Remember, quantities are limited so do not wait to place your order (pre-orders are required). If you have any questions, feel free to leave them in the comments section or call one of our stores. Have a great holiday season!

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