Happy 1st anniversary gregoiremichaud.com!

July 12th, 2011 | Posted by greg in Daily life...

July 12, 2010 – Exactly one year ago, gregoiremichaud.com came to life!

And what a first year it has been! With no previous blog experience, it has been quite an adventure. Writing, sharing thoughts, experiences, raising awareness on social issues, sharing recipes and photos are all activities that, like baking, require an apprenticeship. And I am convinced I still have a lot to learn. This blog is simply to share topics I am passionate about and I intend to keep it that way.

Forget about the race to visitor number (which by the way keeps on amaze me everyday – thank you!), forget about monetizing the blog…

…the best thing that ever happened from this blog during that first year is the connection and friendship made with like-minded people, from all over the world, even from Gwynedd! That network of great people is truly worth every minutes spent on this blog!

In no particular order, below are some of the top posts published during the past 12 months. These posts are on the top for the impact and readership they had (and still have!).

Featured Posts

The Wall Street Journal: All about our scones in video!

You might have tried this recipe for scones, but they didn't look like the photo? Check out The Wall Street Journal feature where I share all our little secrets for making great scones with journalist Amy Ma - it might take a little longer than you've expected! It will be featured ...

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Happy 1st anniversary gregoiremichaud.com!

July 12, 2010 - Exactly one year ago, gregoiremichaud.com came to life! And what a first year it has been! With no previous blog experience, it has been quite an adventure. Writing, sharing thoughts, experiences, raising awareness on social issues, sharing recipes and photos are all activities that, like baking, require an ...

Read More

How would you like your scones: Baked or Posh?

Simple ingredients, simple method, simple flavor and texture - everything about scone is simple! So what makes them so posh? Is it that Roselle jam again? I was puzzled to see how much is going on around the pronunciation of the word scone! And it's not even a matter of British vs ...

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Peacock wedding cake in the endless hours of the night...

I won't tell you how many hours our team worked on this cake, or else you'll denounce me to the labor department for abuse! :) It doesn't matter how many wedding cakes we've done, there is never one like the other and once completed and fully setup in our ballroom for ...

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Undeniable: Hong Kong loves Egg Tarts!

These unbelievably simple egg custard pastries, better known in Gwailo slang as 'dan tat' are at the heart of the deepest passions... You walk around Hong Kong or Macao and unavoidably, you'll cross path with a good hundred places selling Egg Tarts. Everyone has its own favorite and everyone loves to ...

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