Chariot de Pain

Bouley Restaurant’s head baker, Aboubacar Diomandé, brings to life specialty recipes gathered by Meilleur Ouvrier de France (MOF) craftsmen awarded baker Jacques Mahou. Slices of the Auvergne, the Lodeve and other breads are served from the cart to display their warmth and beauty.


The following breads are currently on display:

  • Fig bread
  • Saffron Walnut
  • Pistachio Hazelnut
  • Apricot Walnut
  • Black Current Anise
  • Olive
  • Garlic
  • Miche
  • Sourdough
  • Kuzu Bread


 Jacques Mahou

Jacques Mahou has consulted with Chef David Bouley since the beginning of his first restaurant in 1984. A recipient of the médaille d’argent des Meilleurs Ouvriers de France (Best Craftsmen Award), Mahou has helped devise the recipes executed for Le Chariot de Pain presented at Bouley. Le Chariot stands as a celebration of their collaboration, friendship and will to share “the secret of levain”.

The Chef and the Doctor Series at Bouley Test Kitchen. (Chef David Bouley is pictured with Ben Greenfield, athlete, author, fitness coach and nutritionist) Sunday, Oct. 7th, Paella Family Style Cooking Class Lunch NY TIMES  'In Bouley at Home, a Chef’s Total Philosophy Under One Roof'.

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