Bouchon Bakery, Pt. I

When I finally made it up to the counter at Thomas Keller's Bouchon bakery at the Venetian in Las Vegas, all I could do was clap my hands and try not to squeal in glee. I was limited to things that would make it back on the plane ride home (farewell, red velvet cupcakes and other custardly delights).
I attempted to make it home with my goodies, toting my box home last night. But I broke down on the plane and indulged in a vanilla macaron. I wish I had gotten more, they were light and flakey and chewy and filled with the creamiest, fluffiest buttercream.