Bouchon Bakery is a 2012 cookbook written by American chef Thomas Keller and Sebastien Rouxel.

[3] Bouchon Bakery contains close to 150 recipes, as well as cooking tips and techniques.

[7] The New York Times food critic William Grimes called Bouchon Bakery "a real cookbook" but noted that "going to Keller for a blueberry muffin recipe seems a little like hiring Frank Gehry to design your birdhouse".

[6] LA Weekly called Bouchon Bakery "surprisingly approachable" and "one glorious pastry book".

[7] Bouchon Bakery won the 2013 IACP award for food photography and styling.