We are inspired by patisseries and confiseries throughout the world - both past and present. In fact, our name “Maison-Bouche” (loosely translated as “the mouth’s home”) was taken from the kitchens at Versailles. It included the kitchen services for the king, his family and the selected aristocracy accorded the privilege of dining with the royal family. The 21st Century revival of the Maison Bouche name was a nod to discerning clientele – food lovers looking for a superb and refined treat with subtle and tasteful enhancements. As each “bouche” is converted by “word of mouth” as well as taste, Maison Bouche continues its legacy.
For our artisanal chocolates, both the dark and milk chocolates are the result of careful blending of the finest and smoothest chocolates, selected for both taste and texture. The result is a luscious base, which is a perfect pillow for the sophisticated complements, both savory and sweet. For our pastries, we use only European style butter and unbleached flours which give our desserts both richness and fine texture.
Maison Bouche was created by Diane Beaty in 2009. She has made a culinary pilgrimage to France, Italy, Austria, Germany, England and Ireland to expand her confectionery repertoire. Her love for ethereal and exotic edibles is reflected in her collection of historical books, ephemerae and paraphernalia celebrating the highest achievements in baking and chocolate-making.
She received formal training as a pastry chef at San Francisco’s Tante Marie Cooking School. She has worked in San Francisco (Postrio) and New Orleans (Herbsaint) restaurant kitchens perfecting her technique and refining the palates of those exposed to her exotic dessert combinations.