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Our Story

La Bonne Bouchée, authentic French patisserie and café, brings the beauty and charm of a cozy Parisian café to the heart of Creve Coeur and has been Saint Louis’s trusted bakery for French confections since 1981.


Handcrafted daily from the finest ingredients, our pastries are creations of beauty and delight. From classic offerings of French Onion Soup and Quiche Lorraine to comforting entrees of Le Vol au Vent and La Bonne Bouchée aux Crevettes, let us transport you with our artful confections, traditional entrees, and select wine list.

Meet Our Chefs

Meet our outstanding team responsible for bringing you your favorite plates, pastries, and cakes in Saint Louis.

Olivier Leguet - Master Chef du Patisserie
Master Chef
As testament to his heart and skill, Olivier won the Champion of Dessert prize at 18. From there, he moved on to the kitchens of the Trianon Palace Hotel and Restaurant and a castle in the Loire Valley. In 1982, he traveled across the ocean, bringing his skill to La Bonne Bouchee of Saint Louis. In 2002, he assumed ownership of the restaurant and has continued to create beautiful pastries and cakes at La Bonne Bouchee for over 30 years.
Donald F. Thurston - Chef du Cuisine
Chef du Cuisine
Though a native of Michigan, he has served as the Chef du Cuisine at La Bonne Bouchee for the past 7 years. Don was a star of the Saint Louis Club kitchens for 18 years, working with various cuisines and gaining solid experience in French cuisine. Don calls on his over 30 years of culinary experience in French, contemporary American, Asian, and Mediterranean cuisines, in bringing flavorful and inventive creations to our tables nightly.
Joy K. Rapp - Chef du Patisserie
Chef du Patisserie
With over 25 years of experience in creating and decorating cakes and pastries, Joy serves as our Executive Pastry Chef. In 1993, Joy won first place at the Assistance League Competition of Saint Louis for her gingerbread village creation. In 2003, Joy traveled to France to attend L Ecole Lenotre of Paris to solidify her knowledge of French confections. Her talents have been on display at La Bonne Bouchee since 2006. In addition to cake decoration, her specialties include chocolate desserts, French cakes, petit fours, plated desserts, and candies.