Strawberry Rose Hearts

For all the romantics out there this Valentine’s, I came up with this recipe just for you ūüôā The sweet scent of strawberries and roses complement the subtle rye flavour of these piped cookies. This recipe is based on sabl√© Viennois, which means Viennese sabl√©s. I love them for their unique tender and crumbly texture.Read more

Lemon Poppy Seed Bostock

I love combining North American classics with French pastries! Bostock is simply a slice of brioche dipped in orange-scented syrup and baked with a layer of almond cream and sliced almonds on top. The sweet and cake-like bread with a nutty and crunchy almond topping is a bite of heaven. I love baking with citrus,Read more

Azuki Brioche Rolls with Matcha Mascarpone

Azuki (red bean) filling is one of my favourite Asian sweet ingredients. The best I’ve had to date was the¬†koshi-an I had in Kyoto, Japan as an exchange student. I took a¬†wagashi (traditional Japanese confection)¬†course from school in the second semester. The craft is a unique part of traditional Japanese culture.¬†Wagashi has a strong emphasisRead more

Cookies for Santa – one recipe, three ways

Growing up in an Chinese family, we’ve¬†never prepared for Santa’s big arrival every year. Not until moving to Canada that I learned about Santa, cookies, milk, gifts, and chimneys. Well, there’s a first time for everything, right? Baking can sometimes be therapeutic, just need to enjoy the process and its delicious outcome. When I feelRead more

Peanut Butter and Jelly Croissants

I make double-baked almond croissants at work everyday, they are one of the bakery’s best sellers. They are a staple of a French bakery, just like a regular croissant. The first time I had an almond croissant, it was like a revelation. A buttery croissant filled with a cake-like almond filling, topped with crunchy almondsRead more

Vanilla Orange Rhubarb Brioche Loaf

I fell deeply in love with brioche ever since I made those brioche hot cross buns earlier this month. I’ve been using the same recipe to make loaves for breakfast, and I’d eat three slices in one sitting.¬†Working at a French bakery made me mentally immune to the word “butter”, but I think my growingRead more

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