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
buttery
Strawberry Rose Hearts
For all the romantics out there this Valentine’s, I came up with this recipe just for you 🙂 The sweet scent of strawberries and roses complement the subtle rye flavour of these piped cookies. This recipe is based on sablé Viennois, which means Viennese sablés. 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