Blogs

Did we or did we not accept the invite? With open arms, we did! The Bread Fair deeply resonated with us because it revolved around good desserts, and was a great opportunity for us to fulfill our customers' undying request for the first time - that is to sell our petit gateaux individually (not feasible when operating solely online due to operational procedures).

Lemons and Yuzu are super versatile in that their peel, zest, pith, and pulp are innovatively used in desserts, cocktails, beverages, condiments, and savoury dishes! As the main ingredient or a refreshing touch to a dish such as lemon pies and yuzu cocktails, chefs and pastry chefs from all over the world have a way of softening and melodising these harsh citrusy flavours into a balanced breath of flavours.

Mooncakes are an exclusive kind of dessert adoring and taking the likeness of the moon. They represent the reuniting of families and typically have a sweet or savoury filling, often enveloped by another pasty filling such as red bean or white lotus, and housed with a soft and tender cake. The cakes are usually stamped with the insignia of the maker or bakery, or with a meaningful artwork of some sort.

Director Kian - the easygoing chap in charge of the operations side of things, Marketing Director Yins - the beauty-with-brains lady boss, and Chef Pang - the humble father of two, all’ve got a charm of their own which makes getting to know them a lot more tempting! Plus, many of our followers on social media often have questions about the brand, so hey presto! We’ve got the bosses to squeeze us in for a short Q&A sesh! Let’s hear what they have to say about life as business owners. 

Every texture in an entremet plays a crucial part in bringing out an ingredient’s flavour because the consistency of textures affects the depth of an ingredient’s flavour. These cakes generally consist of mousse, cream, sponge, a layer of crunch, and basically, some other kind of filling that individually complement one another in terms of the mouthfeel it gives, and the blend of flavour profiles it releases. These desserts are complex, but flexible enough that nowadays, some pastry chefs show off their skills, along with their creative and artistic sides by creating jaw-dropping entremets that boasts bold flavour pairings, satisfyingly feel-good textures, and eye-catching visuals. It’s the kind of dessert that’s made with a lot of finesse and leaves one with a new sense of appreciation.