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After posting that photo of braided bread on Instagram, shot for Eat&Travel magazine video, Michael, culinary genius behind Concept Creations group of restaurants, notably from their newest venture, Souvla restaurant, sent me a message to discuss about a special bread… having seen a lot of breads around the world, I wasn’t expecting much… very little I knew … Read more

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The team at Zen Organic Farm must be doing something right as I keep being amazed at every visit. I can’t put myself together to organize birthday gathering for our son in some function rooms with a sad clown, a jumping castle, balloons and the odd HAPPY BIRTHDAY sign on the wall (in case people … Read more

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Winning the last Eat Your Words event by teaming up with talented Ale Wilkinson in support of FoodLink and boasting an auction price of a baking class for 10 people at Bread Elements was the easy part… Indeed, making it happen in a 6 month young bakery, in full development wasn’t the easiest part at … Read more

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Staring at a beautiful bread loaf straight in the eye is of course very inspiring and it has certainly brought you from the simple breakfast toast or the tentatively French looking Jambon Beurre sandwich to the more complex garlic parsley butter croutons, delicious coconut milk French toast and, of course, to the highly secretive ritual … Read more

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THE SPACE – That was the name of the place were The Green Queen Market took place last Saturday and space was pretty much were we ended from 11am to 4pm – in absolute space let me tell you! We should have lasted until 6pm, but we were sold out by 4pm. I am saying … Read more

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I have to say that we are living in a rather abnormal period of bread or should I say food history on a more general scale; on one hand you have people like us trying to bake wholesome artisan bread using natural flour and sourdough, and on the other hand you have the Cronut, which … Read more

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That’s the name of the newly launched quality pastry magazine PASTRY REVOLUTION: made in Spain! Pastry Revolution: A massive 180 pages all about pastry – nothing short of a must-have for any patissier out there (especially if you want to learn Spanish!).  For their July/August issue, I have created two desserts, the first one is … Read more

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For the 10th edition of SoGood Magazine the challenge Joe and I ignited was on revisiting creme caramel! Talk about a delicious piece of soft curd! But how could we shape this timeless classic in any different way? If you bake a regular creme caramel in a mold and try to freeze it to obtain shapes, it will … Read more

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After having spent most of my life baking I still learn new things every day – that’s awesome! Today, I tried to bake roux buns, a bread where part of the dough is pre-gelatinized in a pot as per a classic roux making. I was really wondering if there would be any noticeable differences compared … Read more

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Sorry, the page you are looking at contains no rum! ;) I have this love and hate relationship with baba. When soaked to perfection, smooth, with a creamy crumb, full of intense flavor with just the right amount of fluffy cream, then I love it. On the other hand, I have issues with baba poorly … Read more

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Pretending I am going to teach anyone how to make the best French toast (or pain perdu) on Earth would be way beyond my confidence point as I think there are so many people making it very well out there… at most, I might be able to inspire a different take on the classic dish… … Read more

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A few month ago, a bunch of talented chefs came together to cook a dinner for more than 300 people to raise funds for the Room-to-Read charity. The event ended in an unprecedented success and I was really proud to be part of it. One of the auction price to raise funds was a pastry … Read more

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A week ago, it was my son Clement who was on TVB, eating cupcakes glutinously. On Saturday night, 23rd of March, it’s my turn, but nothing for me to indulge with as I was busy making Easter cupcakes on the show! The tricky part wasn’t really to make the cupcake, but to come up with … Read more

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