Just Dessert: Bread Euphoria’s chocolate bouchon sates that cacao craving

  • Chocolate Bouchon at Bread Euphoria in Williamsburg GAZETE STAFF/Lisa Spear

  • Chocolate Bouchon at Bread Euphoria in Williamsburg. GAZETTE STAFF/Lisa Spear—Staff Photo

Staff Writer
Published: 2/3/2017 4:18:13 PM

Editor’s note: In this monthly column writer Lisa Spear indulges her sweet tooth by sampling desserts made at area restaurants.

Some of us have chocolate addictions: We’re always on the hunt for our next fix.

A stop at Bread Euphoria on Route 9 in Williamsburg to sample its chocolate bouchon is one good way to satisfy this urge.

The chocolate bouchon is a French cake that’s not too sweet. These light confections are baked every morning until blackened on the tops, which give them a toasty taste and a crunchy texture on the outside. Inside, the cake is moist with chunks of semi-sweet chocolate. A light coat of powdered sugar is dusted on top.

The cacao, the magic ingredient in this and all other chocolate desserts, comes with a jolt of caffeine.

I tried one on a recent Tuesday at the suggestion of fellow chocolate lover, Gazette photo editor Carol Lollis. Lollis has her chocolate stops mapped out around the Valley to ensure that any day she’s out shooting photos she knows where she can quell her craving.

“I am known in my family as being somewhat of a chocolate crazy person,” she says.

Before she leaves her Westhampton home in the morning, she will sometimes drink a cup of coffee mixed with Mapleline Farm’s chocolate milk. Depending on her route, she might hit up the Northampton Co-op for the giant triple chocolate chip cookies or stop in at Herrell’s in Northampton to get a scoop of coffee ice cream topped with chocolate sauce.

Bread Euphoria, with its chocolate bouchon, is often in the mix.

“It’s simple. It’s not too sweet. It is just chocolaty,” she says of one of her favorite pastries.

Lollis will stop at Bread Euphoria if she has an assignment in the Hilltowns as the bakery is on the main road, right on her way. Lollis likes her chocolate bouchon with a cup of herbal tea as an afternoon snack to hold her over until dinnertime. Part of the appeal of the little cake, she says, is that she can just grab one and go, eating in the car while driving to her destination.

If you get to Bread Euphoria too late in the day, though, you might find that the chocolate bouchons are already gone. Don’t worry, says co-owner and baker Geri Pollard, there are plenty of other options to take care of your sweet tooth. For instance, there’s the almond croissant with a creamy filling or the “Morning Bun,” which is a cinnamon bun baked with croissant dough and orange zest.

Since the popularity of the chocolate bouchon ebbs and flows, the bakery produces just four per day, Pollard says. They sell best at the farmers markets in Amherst and Ashfield, according to Pollard.

In the summer months customers like to eat them with fresh raspberries and vanilla ice cream. In the winter, the chocolate is all you need.

Says Pollard: “It’s good for a dark winter day to cheer you up.”

Have you discovered a confection at a local eatery that makes you want to skip the main course?

Email Lisa Spear at Lspear@gazettenet.com.

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