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Chef Tetsuo Hirayama’s Philosophy Arrives in Malaysia
In the world of artisan baking, there is a distinct difference between a bread that is simply "well-made" and a bread that is "thoughtful." One is a product of a...
Chef Tetsuo Hirayama’s Philosophy Arrives in Malaysia
In the world of artisan baking, there is a distinct difference between a bread that is simply "well-made" and a bread that is "thoughtful." One is a product of a...
Steady, Sincere, Consistent: The Pursuit of Truly Delicious Bread-The Ph...
What Makes a “Good Bakery”? The Philosophy of Chef Hirayama, Owner of Pain Stock Located in a residential neighborhood in eastern Fukuoka, Pain Stock opened in 2010 and has...
Steady, Sincere, Consistent: The Pursuit of Truly Delicious Bread-The Ph...
What Makes a “Good Bakery”? The Philosophy of Chef Hirayama, Owner of Pain Stock Located in a residential neighborhood in eastern Fukuoka, Pain Stock opened in 2010 and has...
The Role of Water in Bread Making
In breadmaking, one ingredient is often overlooked despite making up approximately 40% of a typical dough’s mass: water. Far from being a simple hydrant, water influences gluten structure, yeast activity,...
The Role of Water in Bread Making
In breadmaking, one ingredient is often overlooked despite making up approximately 40% of a typical dough’s mass: water. Far from being a simple hydrant, water influences gluten structure, yeast activity,...
Staying True to the Basics: The Craft Behind Le Petit Four Patisserie
Perfecting the Basics: Why Mastery Begins with Fundamentals In Penang, a city famous for its hawker food and bold flavours, French pastry was once uncommon. Nearly ten years ago, when...
Staying True to the Basics: The Craft Behind Le Petit Four Patisserie
Perfecting the Basics: Why Mastery Begins with Fundamentals In Penang, a city famous for its hawker food and bold flavours, French pastry was once uncommon. Nearly ten years ago, when...
Japanese Soft Bread Demonstration at Ipoh with Wah Seng Distributor
markMarubishi Malaysia, in partnership with our trusted distributor Wah Seng, recently hosted Japanese Flour demonstration in Ipoh, this engaging demonstration featuring our talented in-house technical chefs, Chef Snowvy (R) who...
Japanese Soft Bread Demonstration at Ipoh with Wah Seng Distributor
markMarubishi Malaysia, in partnership with our trusted distributor Wah Seng, recently hosted Japanese Flour demonstration in Ipoh, this engaging demonstration featuring our talented in-house technical chefs, Chef Snowvy (R) who...
Croisserie's Chef Ken Jay to Compete at the Mondial du Pain
Marubishi Malaysia is incredibly proud to announce that our esteemed customer, Chef Ken Jay Lim of Croisserie, will be representing Malaysia at the prestigious Mondial du Pain 2025. The Mondial...
Croisserie's Chef Ken Jay to Compete at the Mondial du Pain
Marubishi Malaysia is incredibly proud to announce that our esteemed customer, Chef Ken Jay Lim of Croisserie, will be representing Malaysia at the prestigious Mondial du Pain 2025. The Mondial...