Bouchon Bakery, Raymie Fuentes Delicately crisp on the outside with a light and almost chewy interior, Bouchon’s nearly palm-size macarons have become a staple of this iconic patisserie. Chef Thomas Keller opened Bouchon Bakery in 2003 to supply breads and pastries for his renowned restaurant The French Laundry, just down the leafy block in Yountville. The bakery soon gained a cult following for its classic French pastries. Now, more than 20 years later, it’s not uncommon to see a line begin at the bakery door and snake down the block on weekend mornings. Pastry Chef Raymie Fuentes joined Bouchon in 2015, when the macaron fan club was already well underway, and contributes many variations with each new season. This gingerbread macaron is a favorite during the holidays when the sharp flavor of ginger, and a little bit of sparkle, is appreciated.

Hog Island Oyster Co.’s take on the classic mignonette is their signature accompaniment to raw oysters and the featured condiment in all of their restaurants.