A lot more than just a slice!

September 25th, 2013 | Posted by greg in Daily life... - (0 Comments)

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

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

Gluten free straightforward

July 26th, 2013 | Posted by greg in Daily life... - (5 Comments)

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

Peach and rosemary Roux Buns

July 4th, 2013 | Posted by greg in Daily life... - (5 Comments)

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

Myrtille, caramel and lemon baba!

June 22nd, 2013 | Posted by greg in Daily life... - (2 Comments)

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

Leave no bread behind.

June 15th, 2013 | Posted by greg in Daily life... - (4 Comments)

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

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

10 food trends to watch in 2013

January 5th, 2013 | Posted by greg in Daily life... - (11 Comments)

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

To WOM it may concern: It was Stollen!

December 20th, 2012 | Posted by greg in Daily life... - (9 Comments)

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.    

LAYERS: My new book released today!

December 3rd, 2012 | Posted by greg in Books | Daily life... - (13 Comments)

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

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