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Archive for March, 2010

Johnny's great drawing on the black board

For 2 half days, we had the luck to host yet another great baking class at the fine l’Atelier Du Gout facilities. With the help of Selena, Johnny and all the team – Mark and myself really had fun doing the class.

We baked four kind of breads from scratch, including 2 sourdough breads. We also started a culture of sourdough over the 2 days course. It was a lot of information on baking for the student and I hope it wasn’t too much! The challenge was really to achieve the expected results over 2 days. The course showed everyone that baking is a science and an art that require a lot of care in order to achieve the best results. For us, we realized how much efforts it took to produce bread outside our “comfortable” working place! (where we have a huge oven 🙂 )

To bake artisan bread takes more than 5 minutes!  (Yes… I am referring to some popular book 🙂 ) The breads we baked were made according to a specific process in order to reach what we wanted. Crust, flavor and conservation. Of course, you can bake for the sake of baking, or you can bake because you’re passionate.

The students attending the class were an amazing bunch of people, from all walks of life, that all had one common point, and it was the love of baking. It really felt great to be surrounded by such people, as every one of them were so enthusiastic about learning. Below are some photos of the class.

The class room with 10 working station.

At work...

The day's programme...

Flour & cider to start our culture!

Olive and sea salt flaky dough

Johnny's helping with the baking!

The olive rolls baking...

Lots of technical information

Mark and I, enjoying our day off!

Some final products!

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Easter is back!

Easter is approaching fast with its load of goodies… This year, with the trend, we are going “green” 🙂 Easter is always a great moment to let our mind boggle on creating new chocolate display or sweet treats. Quality Madagascar vanilla beans, 71% criollo dark chocolate and homemade strawberry jam were used in the making of the below few items amongst our first creations for 2010!

Easter Cupcakes

Delicious Strawberry Cupcakes

The Egg

Stating the obvious is an art form.

Lollipops

Vanilla shortbread lollipops freshly done...

...and it made the cover page of TVB magazine!

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On March 14th, 2010 – we gathered 25 passionate foodies ranging from professionals to amateurs. The result of the day was simply awesome.

We had possibly some of the best chefs in their own field in Hong Kong to bake bread, pizzas, roasted meat and the great apple tart. The people participating at the outing were on a lucky strike for great food. All of this of course with the trimmings such as cheeses, farm vegetables and jam – a truly great day for any foodie. There was no high-tech equipment and techniques. It was all back to basics, as simple as simple gets, and the results were just sensational. All the kids were helping Mark to knead the dough. On that day we produced a rosemary batard, pizzas and whole wheat bread. After having baked several pizzas and roasted a few pieces of meat, our oven wasn’t hot enough anymore, so we re-heated it and finished to bake the succulent bread thereafter.

Moreover, Teresa and her friends at the organic E-farm, Fan Ling (next to the Lavender Garden) were amazingly friendly and helpful. They even started a culture of sourdough following my book, which I thought was an excellent initiative with such an oven, they’ll be able to produce really high quality breads!

Below are some photos of the day…

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