Geothermal Rye Bread

November 1st, 2015 | Posted by greg in Daily life... | Travel - (0 Comments)

Here is one solid question for you: How was the scenery like the last time you’ve crossed a 5000 year old lava stone field? I don’t know about you, but I never thought it would look as good as Hveragerði, a small village 45 minutes’ drive from Reykjavik, south of Iceland, and yes, I (and … Read more

Extraordinary brewing stories

July 3rd, 2015 | Posted by greg in Daily life... - (4 Comments)
Pre-fermented malted barley rye sourdough.

Ever since I came across Young Master Ales, I kind of knew there was more lingering in the air than just wild yeast… Tucked in a quiet corner of Mongkok, The Ale Project otherwise known as TAP is a small, very friendly beer place managed by James. Visiting Young Master Ales Brewery in Ap Lei … Read more

The wooden table controversy

April 22nd, 2015 | Posted by greg in Daily life... - (4 Comments)

Seldom are the days where the sun bathes a wooden bakery table nowadays… He might be playing hide and seek with the clouds, but that’s not really the culprit here. Hong Kong rental prices would rather be one of the reasons, pushing operators to hide kitchens and bakeries below ground, away from the expensive limelight. … Read more

La Dolce Vita on TVB

March 20th, 2015 | Posted by greg in Classes & Demo | Daily life... - (5 Comments)

Baking sourdough bread kneaded by hand is physical and rare. So rare that even TV is coming to witness this!  We had yet another chance to welcome the TVB crew at Bread Elements where star hosts Sarah Song and Sheldon Lo had a go at kneading, shaping and baking our signature sourdough baguettes. We had … Read more

Feuilletage, Frangipane and Kings

January 6th, 2015 | Posted by greg in Recipes - (6 Comments)

What started as a simple and rather dry bread covered in beans many centuries ago has evolved into a remarkable version of the King’s Tart, or how we call it in French, La Galette des Rois. The tradition back home is declined in two versions. The brioche type of bread in which is also hidden … Read more

Inside the Banh mi

November 21st, 2014 | Posted by greg in Daily life... | Travel - (5 Comments)

Another great trip to Ho Chi Minh City had me finally taking a much closer look at the infamous Bánh mì, the quintessential Vietnamese sandwich born from the French colonial occupation. A simple preparation in which all sorts of meat, pate, melted “butter”, spring onion and other vegetables are stuffed in a thin-crusted pillow-like baguette. … Read more

Exceptional wood fire baking

November 18th, 2014 | Posted by greg in Classes & Demo | Daily life... - (1 Comments)

Twenty four degrees Celsius, sixty percent relative humidity, and just a few clouds shading the grounds of Zen Organic Farm for our baking day. Nope, I haven’t gone on a new path of interest to become meteorologist, but I had to emphasize on how much of a great day it was. Of course, it wasn’t … Read more

Crust me!

July 24th, 2014 | Posted by greg in Daily life... - (4 Comments)
Super soft and buttery texture

Baking bread in a city surrounded by water and by tropical climate, humidity and rain fall is pretty much a science on its own. There are several reasons why one can’t find better bread in Hong Kong, and it has to be said that one of the most important factor, independent of the baker’s hand, … Read more

Croissant a la Truffe!

July 3rd, 2014 | Posted by greg in Daily life... - (6 Comments)

I am a Pastry Chef. I have made desserts with black truffle at several points of my career… The other day, Maria gave me (yes, you read right! “GAVE” Thank you Maria!!) one very handsome black truffle from Western Australia, and of course, like a dog seeing chocolate, my mind popped a loud “pasta for … Read more

We all need Young Masters

June 3rd, 2014 | Posted by greg in Daily life... - (2 Comments)

In a not so far past, beer was called “liquid bread”, the reason being that beer was a simple fermented cereal beverage, and it was never filtered, thus there was solid residue of the cereal left in the liquid, where the name liquid bread. And when I visited Young Masters Ales, a new start-up where Rohit and Ulrich … Read more


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


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

Bread Elements First Baking Class!

October 1st, 2013 | Posted by greg in Daily life... - (7 Comments)

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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