petiteamandalogo

Pastry aficionados: Here comes a news worth talking about!   Very creative and nice packaging for cakes take-away – I love it! At the corner of podium level 2 from the famed IFC mall in Central, Hong Kong, Amanda Strang, otherwise known as Amanda S, just realized her dream: Opening a beautiful little patisserie and … Read more

TT Cake

I thought nice to share one of the hundred special requests we receive for cakes. That particular cake was for a one year old little girl, devoted fan of Kai Lan! The figurines were modeled by hand in chocolate modeling paste and the making was spreaded over a few days, i.e.: modelling, drying anf sticking… … Read more

Thai Sculpture This year’s edition of HOFEX Hong Kong gave me the opportunity to judge two competition. Fantasy table and pastry display. For the pastry display, we had about 60 showpieces made of bread, sugar, chocolate and so on… everything had to be edible. The showpieces were not made on the spot, but brought in … Read more

image source: openrice.com

Gioia by Chi, the new patisserie by Roy Chan comes right in time to grow the ranks of top quality pastry shop in town! In the greatest Hong Kong tradition, we assisted to the official grand opening of the new patisseriewith the traditional blessings from the Lion Dance and the Bai San ceremony, including chickens … Read more

dad

I won’t tell you how many hours our team worked on this cake, or else you’ll denounce me to the labor department for abuse! :) It doesn’t matter how many wedding cakes we’ve done, there is never one like the other and once completed and fully setup in our ballroom for the big day, it … Read more

Picture 162

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

tony2

As my friend Arno said in one of his latest interview, us, hotel Pastry Chefs are often left in the unknown of whether we are on the right track or not. We surely get some feedback form our bosses and from some customers, but overall, our interaction with customers is far less than when we … Read more

All right reserved gregoiremichaud.com