Bûche de Noël, also known as a Yule log cake is the most traditional Christmas cake. Originating in France, the cake is decorated to resemble a log.
It takes an artisan to make one. Chef Romuald Guiot, finalist from Food Network’s Spring Baking Championship, is one of the best Buche creators.
Romuald is the founder of ID-Eclair, a French vegan pastry shop in Pasadena, California (Opening December 26, 2024). From macarons to croissants and custom desserts, everything is vegan.
Originally from Châlons in the Champagne region of France, Chef Romuald Guiot hails from a family of professional chefs, learning the art of pastry from his father and grandfather. His first accolade came in 1994, when he earned his professional qualification as a pastry chef, chocolatier, and ice cream maker.
In 1997, Romuald graduated with honors from the prestigious CEPROC culinary school, obtaining his bachelor’s degree in professional nutrition and pâtisserie. Renowned for his exceptional creativity, he was awarded La Pomme d’Or in 2011, followed by numerous wins in prestigious pastry competitions. His talents drew attention from top European establishments, including Maya Bay Restaurant, La Raison Gourmande, and Marc Veyrat’s L’Auberge de L’Eridan, where he served as Head Pastry Chef.
Romuald’s culinary journey eventually took him to Thailand, where he discovered the art of Dim Sum. Later, he moved to the U.S. and consulted for Mirabelle Bakery, a kosher bakery in New York City. In Los Angeles, he worked with the renowned Pitchoun Bakery and Porto’s Bakery.
