Blog
All Posts
From Zero to Gelato with Chef Tan Chii Yong
Building on the momentum of our previous Gelato Beginner Course with Chef Matteo, we were met with a surge of requests from those who missed our first session. We recently...
From Zero to Gelato with Chef Tan Chii Yong
Building on the momentum of our previous Gelato Beginner Course with Chef Matteo, we were met with a surge of requests from those who missed our first session. We recently...
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...
The Story of Japan's Christmas Cake: More Than Just a Dessert
When you think of Christmas in Japan, one treat immediately comes to mind is the Christmas cake. But in Japan, this cake is more than just a dessert. It is...
The Story of Japan's Christmas Cake: More Than Just a Dessert
When you think of Christmas in Japan, one treat immediately comes to mind is the Christmas cake. But in Japan, this cake is more than just a dessert. It is...
The Inspiring Journey of Xiao by Crustz
In the bustling dessert scene of Klang Valley, Xiao by Crustz stands out for its delicate, innovative French-inspired pastries. We sat down with its founder, Chef Xiao Ly to talk about...
The Inspiring Journey of Xiao by Crustz
In the bustling dessert scene of Klang Valley, Xiao by Crustz stands out for its delicate, innovative French-inspired pastries. We sat down with its founder, Chef Xiao Ly to talk about...
Kouglof-Shaped Christmas Buttercake
The festive season is almost here, and we reckon it's the perfect time to blend classic baking traditions with modern convenience. This year, we suggest ditching the complicated recipes and...
Kouglof-Shaped Christmas Buttercake
The festive season is almost here, and we reckon it's the perfect time to blend classic baking traditions with modern convenience. This year, we suggest ditching the complicated recipes and...