From Wanwisa: As promised here are the details for my Bouchon Bakery Birthday Brunch! The special touches include a Macaron Crocembouche centerpiece (there were 110 macarons in all), and "Bouchekins," Bouchon's delicious donut holes, packed in mini gable boxes from beau coup as take-home favors. There were three Bouchekin flavors: Powdered Sugar, Cinnamon Sugar and, my favorite, Strawberry Jelly. As if that's not enough sugar, a "Cookies and Milk" dessert was served (inspired by my "Coffee and Donuts" dessert course from my wedding at Per Se); it featured a sampling of three macarons (Rose-Raspberry, Ovaltine (I love anything with malt), and Hibiscus with a dark chocolate ganache filling) with a side of "Milk" ice cream parfait served in tiny mugs. My favorite part of planning this event? It would definitely be my meeting with Chef Capizzi...brain storming macaron flavors with him is as fun as opening up presents on Christmas morning!

Enjoy the pics!

Check out some of the other details from this event in Part I, Part II and Part III.