Sharp, clean and excellent!… and yet, some sort of a scientific explanation made clearer. We had to come up with some sort of “designer” brioche for our 3 Michelin stars French restaurant Caprice. The goal was to have a brioche with garlic and parsley that would be fit enough to be served with the amuse-bouche. … Read more

Your 2011 resolution: More baking at home!

December 31st, 2010 | Posted by greg in Recipes - (9 Comments)

HAPPY NEW YEAR! :) And why not? – If the thought of kneading flour, water and salt into dough doesn’t scare you away; and that of filling your home with the gentle fumes of freshly baked bread ever crossed your mind, then you might be on to something big for your New Year resolution: baking … Read more

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

On the initiative of a very passionate teacher, Benoit, we were invited to be host of “La Journee du Gout” (The day of taste) at South Island School, in Hong Kong, showcasing authentic taste to about 350 students. When I write ‘We’, that would be Hong Kong’s finest chefs getting together. In the short history … Read more

Masarang Clove Pumpkin Cake

November 8th, 2010 | Posted by greg in Daily life... | Recipes - (1 Comments)

A few weeks ago, I received some cloves from the Masarang community in Indonesia; the same place I received palm sugar earlier this year. It was right on time with our festive season kicking in! We usually serve banana cake for our breakfast and since we’ve got loads of pumpkins on hand, we worked out … 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!!  

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

Croissant Premiere!

September 11th, 2010 | Posted by greg in Daily life... - (3 Comments)

Our croissants have been acclaimed more than once. Credit has to be given to the flour, the butter and the sourdough (yes… sourdough! :) ) but more importantly to our team of bakers producing them day after day with the same consistency and love. Here is a one minute movie I shot with my Nikon … 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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