Hokkaido Milk Bread

I've been on a bread making kick lately. I can and do make other things, I swear, but I rarely get the chance to take photos. So for now, here's one of my favourite loaf thus far. It will probably be the fluffiest bread you'll ever make. That's because the Hokkaido Milk Bread is a … Continue reading Hokkaido Milk Bread


Homemade Croissants 1.0

Croissants have been on my list of pastries to perfect for the longest time. My third attempt, which is what you're seeing here, is leaps and bounds above the first two batches. They're closer to my idea of the perfect croissant, but obviously...there's always room for improvement. Nonetheless, considering it's only my third try -- … Continue reading Homemade Croissants 1.0

The Tempered Room

A pastry shop in Toronto's Parkdale neighbourhood full of rustic charm, and surprise, surprise -- good coffee from Sam James. The exposed bricks, wood accents, and beautiful bouquets make it a lovely homey space for relaxing and catching up with friends. The Tempered Room 1374 Queen Street West | Website

A few favourites for Mother’s Day

Mother's Day is coming! I've dug into my old blog's archive to find some of my favourite recipes. What will you make? Dutch Baby Pancakes: Regular pancakes are nice, but kinda boring. Change it up with an eggy German-style pancake. For a cuter presentation, make them in muffin pans for individual mini pancakes. [Recipe.] Cheesy … Continue reading A few favourites for Mother’s Day

Bostock, aka Twice-Baked Almond Brioche

Bostocks are day-old brioche slices that have been soaked in syrup and then generously topped with almond cream and almond slices. They're unassuming in appearance, but pack a delightful punch. Upon baking,┬áthe almond cream caramelizes to create a crackling, crispy layer, the syrup keeps the crumbs moist, and the result is a pastry that is … Continue reading Bostock, aka Twice-Baked Almond Brioche

Brioche with bergamot essence

My mom used to make brioche in the late evening for the next morning's breakfast. But no matter how hard we tried, we never could wait that long. Within minutes of touching the cooling rack, the brioche would be sliced, most probably buttered (yup), and in between mouthfuls of buttery, buttery bread were our usual … Continue reading Brioche with bergamot essence