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
No one can predict the future, neither can I. But according to what I see happening in our kitchens and in other places in town, and after having read a few reports on food trends in other countries, I thought I’d give my 10 cents worth on what I think major food trends will be … Read more
Like with most things in life, there are moments where you feel the passion within and the genuine interest in matters. At times, when writers come to visit us to learn about a certain topic, I feel like it almost turns to boredom for them, no matter how exciting we try to make it, maybe … Read more
There are traditions that tend to become boring, but others, like the Christmas tree or the Gingerbread House that tend to make our inner child come out with jellyfish eyes every year! It took our team about 2 weeks to build the actual house but many more days to think it through.
Bread brings together the four elements of nature… The Earth where our wheat grows and our salt nurtures, the Water who hydrates every dough and every plants; the Air where our natural yeast evolves, lifting our loaves; and the Fire from the sun who ripens our cultures and provides heat to our earth ovens. Baking … Read more
There was no option: While I was back home I had to bake bread in those century old wood ovens. Before flying to Switzerland, I asked my family to scan all the news around that topic to see if there was any baking going on while we were there and lucky us, the small village … Read more
Built in 1908, the Ma Tau Kok Cattle Depot was originally designed as a slaughterhouse and it was used as such until 1999. The slaughtering activities were moved out of town and the superb red brick houses were renovated thereafter. It’s in 2001 that the site reopened as an artist village where people from all … Read more
Every artisan has its element to work. Writers have paper and pen, musicians have instruments, sculptors have noble wood or stone… and we, bakers have flour – a noble element that requires the same amount of artistry as a sculptor or a painter. For us, quality flours created by the passionate millers are our playground, … Read more
Butter as you know it just took another twist you didn’t really expect. In normal preparation, butter is the ingredient that makes baked goods taste better, and yes: it’s better with butter. Yet, thanks to ancestral artisan skills and superbly hand crafted butter from the like of Jean-Yves Bordier, butter is now back to where … Read more
There are very few magazines that are really supporting and uplifting the pastry and bakery industry; and one of them is Pastry & Baking Magazine. The magazine, available in its North American version or in its Asia Middle-East version has been a great support for the pastry and bakery arts around the globe. Recently, they … Read more
Right on time, and after countless hours of swimming in gingerbread spices, icing sugar and marzipan, our very own gingerbread town is now on display!
After a week-long Nordic food specials at our Lounge Restaurant from Chef Jakobsson (ex-Noma), we had a few things leftover, notably hay, hazelnuts and a superbly cold pressed rapeseed oil. A few days back, my friend Frederic came to say hello and brought back 2 bags of organic whole spelt flour from his baking stage … Read more