Pick Up Only: Holiday Log / Buche de Noel
Pick Up Only: Holiday Log / Buche de Noel - Dark Chocolate Butter Cream is backordered and will ship as soon as it is back in stock.
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Description
Description
Holiday Exclusive: Bûches de Noël by Chef Simon Herfray
We are partnering once again with French Pastry Chef Simon Herfray to offer two exceptional holiday logs, crafted in the pure French tradition.
Both cakes serve 6 people and are available by pre-order only.
Order Information
Order deadline: Sunday, December 21, 2025
Pickup date: Tuesday, December 23, 2025
Pickup location:
French Wink @ OCabanon
245 W 29th St, New York, NY 10001
You will receive an email notification when your order is ready for pickup.
Your Choice of 2 Bûches de Noël
1. Dark Chocolate Butter Cream Bûche
A rich, traditional Holiday Yule log for chocolate lovers, offering a silky texture and a deep, satisfying cocoa profile.
Ingredients:
Flour, Egg, Baking Powder, Sugar, Water, Cocoa Powder, Butter, Dark Chocolate, White Chocolate, Red Colorant
2. White Chocolate Mousse & Raspberry Compote Bûche (madeleine cake base!!!)
A lighter and more modern option, pairing creamy white chocolate mousse with tangy raspberry compote atop a tender madeleine cake base.
Ingredients:
Egg, Sugar, Flour, Baking Powder, Butter, Vanilla, Raspberry, Agar Agar, Pectin, Kappa Gum, White Chocolate, Milk, Heavy Cream, Gelatine, Dark Chocolate, Green Colorant
🎄✨ Discover the French Holiday Tradition: La Bûche de Noël ✨🎄
If you want to add a touch of French flair to your holiday celebrations, let us introduce you to the Bûche de Noël—the ultimate French Christmas dessert!
Dating back to the 19th century, this decadent cake is shaped like a yule log, symbolizing the burning logs families once used to celebrate the winter solstice. Today, it's a delightful sponge cake rolled with cream, often covered in rich chocolate, and beautifully decorated to resemble a snowy log. Each bite is as festive as it is delicious! 🌟
Whether you're hosting a holiday soirée or craving a new dessert experience, the Bûche de Noël is the perfect way to end your meal on a sweet, festive note. ✨
Will you be adding this French classic to your holiday table?
SIMON HERFRAY - Pastry Chef
Born in France, I began my education and immersion in the art of fine French pastry making in the Nantes area of France. After five years of classes, training and hands-on experience, I graduated with a Masters Degree in Pastry and Bakery.
Immediately after graduation, I left France to work in London and joined the culinary team at Aubaine, a renowned French Restaurant-Bakery in South Kensington, a hub of prestigious world-class restaurants, hotels and museums with a significant French cultural presence. Many celebrities living in the neighborhood can be seen here, eating a croissant! After one year in London, I headed to Australia where I lived and worked in Brisbane, and later on in Sydney, to polish and diversify my skills with new techniques.
An offer to join the acclaimed Blue Bird Restaurant in London brought me back to the UK. The Blue Bird Restaurant is a fabulous addition to the Kings Road restaurant scene, and also located in South Kensington.
In 2009, I came across the pond, and entered New York City's pastry scene as the new Executive French Pastry Chef of Falai LLC. During this time, I had the chance to play a role in several unique events with Restaurant Benoit, Le Cirque, Peter Luger Steakhouse and even made bread for a party hosted by Martha Stewart! Then I moved on to Café M, a cozy pastry and coffee shop by the Empire State Building in Manhattan. Soon after, I crossed the bridge to Downtown Brooklyn and continued to create unique and delicious desserts at sister restaurants, Bacchus and La Defense Bakery and Bistro.
In January 2014, I launched my own company, a culinary company focused on catering and teaching the fine art of French pastry making through classes and workshops. I am excited to share my talents and expertise in French pastry and dessert making with the New York City community through my classes and menus for weddings and private/corporate events.
In Ocotber 2021, I launched my second company "Salon Sucre", a Dessert Bar at The Market Line in East Village, offering modern and sophisticated French Pastry with wine pairing.
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