Breakfast with Pear Financier Brioche

December 20th, 2010 | Posted by greg in Daily life... - (6 Comments)

When I was doing my apprenticeship, this brioche tart was one of the best selling item in the shop. Of course, being the youngest in the team brought me the honor of peeling hundreds of fresh pears! :) But also, I had the chance to eat as many as I wanted. I love them! We … Read more

Movie: Speaking of breads…

December 5th, 2010 | Posted by greg in Daily life... - (0 Comments)

At the time Apple Daily came for a small interview on sourdough, they actually filmed the whole time. So here is a condensed little movie of the talk we had. As you can tell, I am nowhere near George Clooney in terms of acting and Peter Jackson for directing… it’s just me being me and … Read more

Our new winter breads!

November 6th, 2010 | Posted by greg in Daily life... - (6 Comments)

That’s it! We’ve launched our new breads for the winter season, bringing in some classic, yet rewarding breads to the basket. Talking about basket, we’ve also received our new rattan basket with it’s rustic inner cloth – a really nice home for breads. Far in the back you can see the rosemary and sea salt … Read more

Sourdough Breads in Apple Daily

October 29th, 2010 | Posted by greg in Daily life... - (1 Comments)

Hong Kong’s Apple Daily newspaper published an article on sourdough breads… If you can read Chinese, I think it’s pretty interesting :) Click here to see it online!!  

Undoubtedly, the way we once looked at chocolate is now history.  Today, just like lovers of fine wine, chocolate aficionados have their own clubs, ateliers and other associations promoting everything chocolate. Brands, on their side, have adapted to the demand with multiple single origin chocolates and special crop blends. Some of which are, arguably, excellent … Read more

The cinnamon conspiracy.

October 15th, 2010 | Posted by greg in Daily life... - (0 Comments)

With the festive season approaching fast, time is yet again to fine tune our bread and pastries. Today was cinnamon rolls day! Our filling is pretty much the same as before, using butter, muscovado sugar and of course cinnamon powder. We didn’t use that Chinese cinnamon bark you can see on the photo (… I … Read more

Me, myself and palm sugar.

August 26th, 2010 | Posted by greg in Daily life... | Recipes - (4 Comments)

Janet happened to read my regular column on WOM guide, and in relation with my product quality philosophy, she sent me a note and eventually ended up sending me samples of pure palm sugar from Indonesia. Although I have been in Asia for a mere 12 years now, I shamefully never bothered to try much … Read more

A little taste from home

May 1st, 2010 | Posted by greg in Daily life... | Travel - (1 Comments)

Vacation at home, in Switzerland, are always about family, friends and food. And unless you’re really sick, there is no way to escape any of my family’s delicious cooking – the problem? Weight. You just keep on gaining weight!! :) Of course, I was also very happy to join the efforts and for example, I … Read more

For 2 half days, we had the luck to host yet another great baking class at the fine l’Atelier Du Gout facilities. With the help of Selena, Johnny and all the team – Mark and myself really had fun doing the class. We baked four kind of breads from scratch, including 2 sourdough breads. We … Read more

On March 14th, 2010 – we gathered 25 passionate foodies ranging from professionals to amateurs. The result of the day was simply awesome. We had possibly some of the best chefs in their own field in Hong Kong to bake bread, pizzas, roasted meat and the great apple tart. The people participating at the outing … Read more

“Atelier Du gout” Baking Demo

November 25th, 2009 | Posted by greg in Classes & Demo - (15 Comments)

The baking demo at the excellent L’atelier du Gout, was a great success and I can understand the so many questions from the passionate bakers attending the class. One of the question was about the stone to be used in a home oven. Using a stone in home baking makes a big difference to your … Read more

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