By Norma O. Chikiamco
I can hardly pass by a French Baker store without feeling lured inside. The aroma of freshly baked bread, the cracked pan de sal, and the golden brown raisin bonnets glistening behind the glass counters; the pillows of soft rolls encasing morsels of sweet asado or savory corned beef; and the flaky, buttery croissants are all much too tempting to resist.
Kitchen RescueBy Reggie Aspiras
It is almost Chinese New Year but many of us still feel the spirit of Christmas. Surely there are still gifts that remain unopened, food baskets untouched and cakes that were delivered in time for the Feast of the Three Kings, but which we failed to partake of because of the guilt instilled by overeating during Christmas.
By Tracey Paska
If there is such a person as a Renaissance man of pâtisserie, surely he is Grégoire Michaud. The affable Swiss-born pastry chef at the Four Seasons Hotel Hong Kong refuses to limit himself to just one area of the baking arts.
By Joy Rojas
Three years ago, Ginny Roces de Guzman sold Sugarhouse, the hugely popular cake shop she launched in the 1980s when she was 26 years old. Changing visions prompted the partners to let go of the long-time venture, and while it seemed like the best solution, it certainly wasn’t an easy thing to do.