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Bacolod is full of sweet surprises

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“If you like sweets and pastries, then you’ll love Bacolod,” a Cebu Pacific flight attendant told my 8-year-old sister Christine on our flight from Manila.

Posted: January 24th, 2014 in Editor's Pick,Food | Read More »

New branch, new pastries at French Baker

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AT THE ribbon-cutting ceremony to mark the opening of The French Baker in Davao are Tourism regional director Art Boncato, Amylou Aarts, Matthew Aarts, Go Chui Ai and founder and CEO of The French Baker Johnlu Koa.

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.

Posted: September 26th, 2013 in Food,Headlines | Read More »

3 lady bakers from Christmas past


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t0124reggie_1

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.

Posted: January 24th, 2013 in Columns,Featured Columns,Featured Gallery,Food | Read More »

Grégoire Michaud, Renaissance man of pâtisserie

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four-season

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.

Posted: April 5th, 2012 in Editor's Pick,Featured Gallery,Food,Headlines,Photos & Videos | Read More »

After Sugarhouse, Ginny Roces de Guzman whips up a cake book

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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.

Posted: November 17th, 2011 in Featured Gallery,Food,Headlines | Read More »

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