Boucher

Now it is very important not to waste time searching for products. Convenience is the main goal for us! BUSHER are stores of professional confectionery goods, as well as eco-packaging. We try to maintain a selection, but if you need something special, we will try to create the best we can. Our product is presented in quantities that are comfortable for “non-mass production”, which provides significant advantages for the user - you can test and choose a more suitable product, and every time take the freshest product for the latest confectionery creations. We carefully monitor expiration dates for our products. We have a lot of orders, so our product doesn’t linger. We also want to offer you eco-packaging. These days this is a very important product because it is biodegradable, which is very important for the environment. It is grease-resistant, moisture-resistant, easy to assemble and does not take up enough space, and the color of the packaging will highlight the splendor of any product. You don't need to find boxes to transport your products. You can always choose different sizes and designs.

December 31st open until 15.00

January 1st, 2nd – day off

January 3 working day (Riviera)

January 3 - day off (Freedom)

from January 4, normal operating hours

January 7 – day off

We are located in Yaroslavl

TC “RIVIERA” Mashinostroiteley Avenue, 13a , 2nd floor

• Products for the confectioner
  • Culinary Additives and Improvers
  • chocolate, pastes, glaze
    • Peanut paste
    • Chocolate
    • Pastes
  • Gels, toppings, syrups
  • Dairy products
  • flavorings
  • Food colorings
    • gel dyes Top Decor
    • AIRBRUSH DYES
    • Criamo dyes
    • POWDER-SHINE, KANDURIN
    • Colorants for chocolate
    • food color gel dyes
  • Sprinkles, Decorations, Decoration
  • Bulk products, nuts, dried fruits
  • Mastic
• Pastry tool
  • Molds for baking, mousse and chocolate
  • Pastry attachments
  • Decorating confectionery products
  • Pastry bags
  • Biscuit cutters, pastry spatulas, scrapers
  • Gingerbread cutters
  • Cupcake pods/stands
  • Substrates, napkins, cake stands
  • Rolling pins, mats, other tools
  • Stencils and molds for mastic, marzipan
  • DUMMARY
  • Disposable clothes
• PACKAGE
  • ECO packaging
  • Paper forms
  • Packaging for cakes, cupcakes
  • Ribbons, twines
  • Gift packaging, ribbons
    • Wrapping paper, boxes, bags
  • Decorative filler
• Everything for the holiday
• Recipes
• CANDLES
• TOPPERS
• PACKAGING WHOLESALE

Shopping center “RIVIERA” 2nd floor

Mashinostroiteley Ave. , 13a

Mon-Fri from 10.00 to 19.00

Sat-Sun 11.00 to 16.00

• Main

• About Store
• How to create an order
• Delivery
• Payment (issue of money for some obligation)
• Recipes
• Contacts
• Articles

Phone: +7 (910) 961 05 16

1. Yaroslavl, Mashinostroiteley Avenue, 13a, shopping center “RIVIERA”, 2nd floor

Opening hours: Mon-Fri: from 10:00 to 19:00, Sat-Sun: from 11:00 to 16:00

The order is processed automatically, it may take some time.

"Bush" is the head of everything

The Bushe company was founded in 1999 in St. Petersburg by businessman Oleg Lega. Now in the town there are 20 corporate bakeries and confectioneries “Boucher” and nine mobile sales cars near metro stations. The assortment, which includes 30 bakery products, 30 baked goods and 40 confectionery items, ensures its own central creation. The company employs 560 people.

Quote from the menu

• “Stroganovsky” rye-wheat bread – 64 rubles.
• “Celtic” bread – 88 rub.
• “Bushebatta” – 62 rubles.
• Monogram with raspberries – 98 rub.
• Bavarois with cream – 160 rub.
• Turnover with spinach and bacon – 92 rub.
• Sandwich with parma and feta – 150 rub.
• Smoothie – 170 rub.

In 1998, the future founder of the Boucher company, businessman Oleg Lega, met entrepreneurs from Switzerland who were planning to launch a chain of Swiss bakeries in St. Petersburg. The idea of ​​creating a bet on bakery products attracted Oleg - bread in Russia was always highly valued. “We were working together, a business plan had already been written and the philosophy of the project had been defined, and then a crisis broke out,” says Lega. – The Swiss left Russia. Our failed partners were from the German part of the country and wanted us to call ourselves “Zuckerland,” but we called ourselves “Boucher.” For a long time, the company’s slogan was “Developing “slowly but brilliantly.” We swung for a long time and shot quickly.”

The first bakery opened in 1999 on Razyezzhaya Street. Now the Boucher company is represented by 20 bakeries and confectioneries in St. Petersburg and Pushkin, as well as nine traveling sales cars.

For 15 years, Bush has managed to create a wide, flexible range of products, which almost everyone is trying to copy, and at the same time constantly maintain the same quality. The network’s motivated audience is the widest – people of all ages.

For yourself and for the side

Bakery and confectionery products, puff pastries and butter pastries, quiche lorins are produced in our central production area of ​​4000 square meters. m on Shkolnaya Street, which was built in 2010. The creation not only meets the needs of the network, but also makes products for sale on the side - in retail and HoReCa. Now wholesale sales account for about half of the total turnover; the company most willingly cooperates with large chains.

According to production director Evgenia Boyarinova, the establishment produces an average of 10 tons of products per day, of which about 30% is confectionery, 40% is baked goods, and the rest is bread. Half of the bread goes to our own outlets and vans, half to wholesale. In total, there are 30 bread items in rotation, while the basic assortment is about 20 items. Among them are both classic items - homemade loaf, baguette, rye, and elite types, for example, “Sunday” - wheat bread with figs, dried apricots and prunes. Some of the bread is prepared with bio-sourdough, for example, “Karlovatsky” - rye-wheat bread with sunflower seeds, pumpkin seeds and carrots, or “Zernovaya” - with pumpkin and flax seeds, oatmeal and sesame seeds. About 30 items are made for baked goods, about 40 for confectionery products.

Some products undergo shock freezing, for example, all baked goods, puff pastry or butter. The puff pastry is frozen either after molding or after proofing. Bread is constantly supplied fresh to our own outlets and off-site stores. Bread supplied to HoReCa and retail is baked 80-90% and then blast-frozen. On site, the product is defrosted at room temperature and baked. “Confectionery products are subjected to shock freezing only in this case, when the development requires it, for example, in cakes that contain gelatin,” says Evgenia Boyarinova.

Among the sales in confectionery products, the leader is bavarois with cream, the top seller among puff pastries is monogram with raspberries, in the bread positions the leaders are snow-white baguette and “Bouchebatta” - a branded bread that is made according to the principle of “dormant” yeast. “The result is high-quality and tasty bread with texture and at the same time not heavy,” says production manager Olesya Timofeeva.

Not just street retail

Just a few years ago, large chains of bakeries and confectioneries did not seek to enter shopping malls for fear of getting lost among recognizable food service brands. Now the situation has changed: exactly half of the 20 stationary Bushe points are located in shopping malls, the other half in street retail. It is cheaper and easier to build a point in a shopping mall: it does not require a huge number of approvals, complex repairs, replacement of communications and construction of walls. With all this, the average check in shopping malls is higher and is about 300 rubles; at street retail outlets, the average check is about 255 rubles.

The strength of the brand allows the company to occupy premises in both long-standing and completely new complexes. Thus, two extreme discoveries occurred in the new “Europolis” and in the “prayed” “Atmosphere”. The construction of the facility in the Atmosfera shopping center cost about 15 million, for a point in the Europolis shopping center with an area of ​​127 sq. m investments amounted to 16 million rubles. A significant part of the investment in any location is made up of German equipment, which accounts for about 70% of all investments (RUB 10 million).

In the company’s income structure, stationary outlets provide about 40%, while takeaway sales are a fundamental component of earnings: guests take approximately half of the products with them. The company's goal is to have points throughout the city; street retail points need good traffic in densely populated areas or in areas with promising construction. As for shopping complexes, Bushe's partners, including the companies Adamant and Fortgroup, provide excellent premises in their own shopping malls, therefore they are interested in the company as one of the anchor tenants. The immediate plans include the construction of bakeries in the areas under construction - Kudrovo and Devyatkino, as well as in the satellite cities of Sestroretsk and Gatchina.

All points of the network are corporate; the company does not yet think intensively about franchising - they do not understand how to maintain the properties of the product in different regions and how to supervise compliance with technologies.

Bread from wheels

If we divide the company's business into three components - stationary points, external sales of products and away trade, the outermost one gives the least in total revenue, about 10%. But outbound sales help to increase brand recognition throughout the city: cars that were made to order in Germany are placed near metro stations, in the most accessible positions. Products from wheels are sold 10% cheaper than in bakeries, the assortment is twice as narrow. Three components: confectionery, pastries and bread are sold in approximately equal shares at mobile outlets. The average bill in the outbound trading format is about 120–150 rubles.

There are powerful motivational programs for staff working in RVs, including a percentage of sales. Because delivery to outbound trading points is not carried out during the day, the next day the merchant places an order himself based on his sales experience at a certain point. Therefore, the merchant is interested in sales: if he didn’t order enough, he didn’t earn enough; if he ordered a lot, he must sell the product.

The latest corporate identity

“Boucher” points out a particularly severe expansion, quantitative and benign, in the last two years. The number of stationary points has increased from 10 to 20, the points change externally and philosophically. The company does not hide the fact that it was inspired by the thoughts of European chains, namely the design of Marche companies. The interior has changed from euro to atmospheric. Natural materials prevail - wood, jute, craft, canvas. The company pays special attention to seasonal decoration, using unique decor. Menu boards in the form of wooden aprons and so-called communal tables appeared in the setting. “I saw the communal table in Montepulciano while traveling in Italy,” says Lega. “There were three long tables in the cafe, and complete strangers were talking and hugging each other by the end of dinner. We don’t smile at each other enough, we don’t value the personal within ourselves enough. And we began to set up communal tables at the points - when foreigners come, they immediately sit down at the common table. Russians are still wary, but we believe that our fellow citizens will learn and begin to receive additional pleasure from communication.”

The ambiance is added by branded table tents in the form of branded buckets with clothespins. “Table tents are one of our communication channels and are well replicated on social networks,” notes creative director of the network Anna Gavrilova.

Starting from the point on the Griboyedov Canal, which opened its doors in the spring of last year, the stationary points have an open kitchen, designed to strengthen guests’ trust in the brand.

Changing format

The development of the concept did not end with a change in corporate identity: recently the company is planning to move away from the format of a traditional bakery and confectionery and expand its range. Now in the two newest points in the shopping center “Europolis” and “Atmosphere”, in addition to the usual offer of pastries, bread and confectionery, guests are given snacks, soups, steaks from beef, fish, poultry, and you can put together your own signature sandwich or salad constructor. The window displays cool and hot bars: seafood cocktail, grilled vegetables, olives, asparagus.

“We think our guest is ready for additional food. The whole world is moving towards this,” explains development director Olga Panova. – In any German bakery now anyone has the opportunity to get hot food and have a quick and excellent snack. Guests know and trust our brand, and we want to offer them casual food that we will prepare with the same integrity and excellence as everything we have done before.”

The expanded food offering is prepared on site without involving a central establishment. “Based on the belief of controlling the properties of products, it is better to create them centrally,” says Evgenia Boyarinova. “But transportation and storage are the next two stages, failure to complete which results in loss of property.”

The additional offer of food is valid at two addresses for now, the experience is going to be continued evenly at other points. In addition to expanding the range of dishes, the company plans to expand its coffee line. “We have never presented ourselves as a coffee shop, at the moment we will create this, add the most premium offer to the democratic line of coffee,” Lega says.

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Biscuit “Boucher” and cake “Boucher”

I was always curious why Boucher cakes were so tender and airy? How are they made so deliciously delicious? It turns out that this is a special type of “Boucher” sponge cake, which can be created at home, and the result is remarkable, delicious cakes!

Blueberry bouche with mascarpone cream

I obtained the base recipe for this delicious dessert at the next master class at the Culinary Academy of Hector Jimenez Bravo, which was conducted for us by my beloved culinary specialist Lizochka Glinskaya. I haven’t gotten my hands on a boucher mold yet, so it was molded in a cake (bread) mold, but it didn’t affect the taste. And, naturally, this dish is completely worthy of a royal table, believe me? Come in, I'll treat you.

Airy cake “Bouche”

Bouchee is a cake made from a special sponge cake (a mixture of wheat and potato flour), shaped like a small round bun, but stuffed inside with marmalade or jelly, and sometimes cream. This recipe differs slightly from the traditional one, but I like its taste even more. Indescribably airy, just melting in your mouth. And it prepares for one, two, three.

Banana cake “Bouche”

Well, what else can you treat a monkey for New Year? Well, of course, bananas. I propose to create such a light mousse cake for the holiday. After meat or goose, a cold dessert is perfect. These desserts are usually served chilled. The idea for the recipe was taken from Lesya Grinyuk. For which I thank her very much.

“His Majesty Julien” in “BUSH”

On any formal table, julienne occupies the most venerable space, but what can you create when there are no cocotte makers, and guests are very eager to amuse themselves with julienne. Tartlets really help me out, in this case they are Boucher (a type of tartlet) you can create them yourself, or you can not bother and buy ready-made ones. They are comfortable to take with you on a picnic, the julienne in tartlets is very tasty, the crispy dough of the baskets and the warm mushroom inside in a creamy sauce - mmmmm. What could be tastier? I would like to offer you an economical version of julienne with milk. This kind of julienne is in no way inferior in taste to that prepared with cream or sour cream.

A la boucher with cherry tomatoes

I recommend an unusual and tasty appetizer that will decorate your table and is perfect for a picnic. Easy and quick to prepare!

Cake “Boucher”, like in school

I always took this cake from the school cafeteria - the taste of youth! The cake is very tasty, tender, perfectly soaked, pleasantly sweet. There may be similar recipes, but I haven’t come across them. Perfectly suitable for a holiday, especially when portioned desserts are needed. This year I baked them for March 8th!

Fish bouches

I bought salmon, but it was frozen, and the meat kept coming in layers and pieces. I made these hedgehogs with a lemon note (recipe from Cooking). Very fast and delicious! Recipe with some changes.

Cake “Kak bouche”

I don’t understand, maybe there is such a recipe here, I haven’t found it. I have been making these cakes for a long time. At the moment I remembered them and decided to share them with you. Even a child can prepare them, it’s so quick and simple. It looks like the “Boucher” cake only on the outside, but the taste is different. I hope someone likes it.

Chocolate roll “Black Forest boucher de noel”

Moist and tender chocolate roll with cherries and creamy vanilla cream. If you love Dark Forest cake, then feel free to prepare this dessert that will decorate your festive table!

Boucher . Boucher – tender, melt-in-your-mouth cakes. They are two halves of a small baked sponge cake, between which confectioners add cream. The top of the cake is usually chocolate frosting or melted chocolate.

Sponge cakes are made from eggs (beat the yolks with sugar separately, beat the whites into a foam and combine the two consistencies together) and flour. The finished biscuit dough is laid out in small portions on parchment paper laid out on a baking sheet. This is done using a pastry syringe or bag.

The biscuits are baked in the oven until golden brown; they are allowed to cool without removing the pan from the oven, with the door slightly open.

Prepare the cream separately. There can be several options for cream for a boucher cake. A very common version of boucher cream is whipped cream with sweet powder. It could also be a mixture of condensed milk and butter and other options for butter cream.

The cream is spread on half of the sponge cake and covered with the other half. The top of the cake is covered with chocolate glaze. It can be made from melted chocolate, to which sour cream and butter have been added. You can also make frosting using a consistency of butter, sugar and cocoa powder.

The bouche cake should be given time to cool and soak the ingredients in the refrigerator, then the dessert is served to the table for tea.

Information

• +7 (495) 640‒60‒06 Show phone single number – Mon-Sun 10:00-22:00
• +7 (495) 640‒60‒06 ext.300

• www.bushe.ru

• Cafes/Coffee shops
• Bakery products
• Confectionery
• Delivery of ready meals

• Average bill 500 ₽
• Takeaway order
• Breakfast

• Disabled Accessible

• WiFi

• Coffee to go

• Delivery

• Retail

• Payment (issuance of money for any obligation) by card
• Cash

Reviews

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The best coffee shop in town!! What delicious and fresh pastries, stunning coffee. I try to spend every weekend with you

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Hello. I'm a gourmet. And I practically don’t fight this, because this addiction is stronger than me. This pastry shop beckons you for another dose of indescribably delicious cakes!! How does this work for you? They are indescribable! Wonderful!

And once again they force me to break off my diet (Diet is a set of rules for human consumption of food) . ))

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This is not a candy store, but a branch of heaven on earth! What does a monogram with raspberries cost? I often buy baked goods. Unsurpassed RAF orange. I recommend to everyone!

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I love this network in St. Petersburg and am glad that they came to Moscow.

Located in the Central Children's World, on the -1st floor. I found it quickly. There is not much space, the tables are quite cramped. There were free places on Sunday evening.

I took desserts to go, the woman at the cash register promptly accepted and collected the order.

The menu includes breakfasts, soups, etc.

I love this network in St. Petersburg and am glad that they came to Moscow.

Located in the Central Children's World, on the -1st floor. I found it quickly. There is not much space, the tables are quite cramped. There were free places on Sunday evening.

I took desserts to go, the woman at the cash register promptly accepted and collected the order.

The menu includes breakfasts, soups, hot dishes, and a whole showcase of desserts. And baking.

In general, I realized what I was missing in Moscow. Monogram with cherry - and not a word more. Puff pastry, a narrow layer of curd and a lot of cherries. I understand that it’s a matter of taste and so on and so forth, but this is just mine, brothers. If I were a dessert, it would be a monogram with cherries. I also like the almond croissant and chocolate eclair. The croissant is fresh and tender, and the eclair is not covered with icing, like everywhere else, but covered with cocoa. Delicious!