With all cookbooks, even in the most well-edited ones, there are bound to be human errors. I apologize in advance if you have tried to make a recipe in the French Pastry 101 and that it may not have worked for you, the measurement inconsistency in volume and grams might be the reason. (The mainRead more
I haven’t updated the blog for a long time, and I can’t believe it is already October. Also, my book French Pastry 101 with Page Street Publishing is coming out about a month from today! It is Canadian Thanksgiving this weekend. I am especially thankful for all the opportunities and resources that I have beenRead more
If you follow me on Instagram, you know that I have working on my first cookbook. I can’t tell you enough how excited I am because it has always been my dream to write a cookbook, since I started this blog about six years ago. It is a French pastry cookbook for beginners, and I can’tRead more
The first upside-down cake that I have ever made was probably a recipe from my brother’s home economics class. I don’t recall why I didn’t take more cooking courses in high school while he did. It was probably because the teacher was especially strict about punctuality. I remembered I went in class about 5 minutesRead more
This summer pastry combines a few of my favourite things: flaky pastry, apricots, honey, and marzipan. I love the tartness of the luscious apricots with the sweet honey and marzipan. Fresh apricot is one of my favourite summer fruits. Its soft texture and floral flavour makes it a beautiful fruit to preserve. I occasionally makeRead more
The past few months all seem like a dream now. There is a reason to why I havnen’t updated my blog for so long. I have news to share: my brother and I have became owners of Beaucoup Bakery. This special place is where I started my pastry career. We cannot be more grateful toRead more
I love baking with the citrus family. Every spring I make a citrus dessert to “celebrate” the commencement of this wonderful season. This year’s winter in Vancouver has been colder and longer than usual, hopefully it will brighten up soon like the colours of this dessert. I love citrus tones in desserts because they add a very refreshingRead more
