Long time no see, my friends! It has been a while since my last post. I have been spending my time mostly with work – covid style of course. It seems like preparations for the next thing never ends. Don’t get me wrong, I am extremely grateful that our business is doing ok with everythingRead more
The yule log is such an iconic dessert for the holidays. The French call it Bûche de Noël. It is a sponge cake with a cream filling rolled and frosted to resembled a log. I have made countless number of roulades before – it is even in my cookbook, but this is the first yuleRead more
For fall this year, I developed a Lamington recipe for my bakery – Pumpkin Lamington. It is more popular than I had thought, because they are no common here. Lamington is traditionally an Australian treat. A cake in a small cube shape, with a thin filling such as raspberry jam, and coated with a chocolateRead 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
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
