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David Bouley was born and raised near Storrs, Connecticut. From early on he was strongly influenced by life on his grandparent’s farm, drawing upon their French heritage and instilling a love of the land, an appreciation for fresh products, care in their preparation, and the inspiration to cook and enjoy healthful meals. David worked in restaurants from an early age, spending time working in Santa Fe, New Mexico, Cape Cod, and, eventually, France and Switzerland. While in Europe, after studies at the Sorbonne, David had the opportunity to work with some of Europe’s most acclaimed chefs, including Roger Vergé, Paul Bocuse, Joel Robuchon, Gaston Lenôtre, and Frédy Girardet. Having gained that experience, David returned to work in New York City in leading restaurants of the time, such as Le Cirque, Le Périgord, and La Côte Basque, as well as spending time as sous chef in a restaurant opened by Roge

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About Bouley Bakery & Market

David Bouley was born and raised near Storrs, Connecticut. From early on he was strongly influenced by life on his grandparent’s farm, drawing upon their French heritage and instilling a love of the land, an appreciation for fresh products, care in their preparation, and the inspiration to cook and enjoy healthful meals.

David worked in restaurants from an early age, spending time working in Santa Fe, New Mexico, Cape Cod, and, eventually, France and Switzerland. While in Europe, after studies at the Sorbonne, David had the opportunity to work with some of Europe’s most acclaimed chefs, including Roger Vergé, Paul Bocuse, Joel Robuchon, Gaston Lenôtre, and Frédy Girardet. Having gained that experience, David returned to work in New York City in leading restaurants of the time, such as Le Cirque, Le Périgord, and La Côte Basque, as well as spending time as sous chef in a restaurant opened by Roge