Boise's Gaston's Bakery Is On The Rise

Mathieu Choux has an apropos name for a guy who’s a French-born pastry chef.

Choux pastry, known in France as pate a choux, is the buttery dough that makes crème-filled éclairs and profiteroles so irresistibly flaky.

What else is a guy with a name like that supposed to do with his life?

Choux, the man not the dough, doesn’t fuss with éclairs, though. He has earned a fanatical following around these parts over the years for his straight-out-of-France baguettes and flaky patisserie goodies that he once sold retail at Le Café de Paris, and now sells wholesale under the name of Gaston’s Bakery.

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