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Paris Baguette獲得吉尼斯世界記錄↝最好賣蛋糕卷品牌(Best Selling Roll Cake Brand). 從Jan'15~Dec'19, 總共售出12.49million蛋捲(五個國家～韓國,中國,美國,新加坡和越南)。它們家的蛋糕卷蠻不錯吃, 我喜歡吃綠茶和藍莓口味, 妳呢？我每次在韓國機場都會買幾條蛋卷回家吃❤️😍.
[News / 甜點新聞] Cédric Grolet Opéra 新店近況更新 / Cedric Grolet Opéra boutique updates (for English, please click “see more”)
昨天經過巴黎 Opéra 歌劇院附近，順道代大家去看了一眼 Cédric Grolet 主廚的新店裝修情況。不看還好，一看之下覺得離開幕可能還有一陣😂 不過門外貼著一幅巨型海報，其中透露幾個非常重要的訊息，其一是這家店會是「#由CG團隊成員經營CG品牌的店」，而不是他獨尊自己一人的地方。其二則是，#這不會是一個嚴肅的甜點麵包店，品牌定位將會和 Le Meurice 以及他的第一家店有明顯的區隔。
這張海報上出現了四位甜點師，#唯獨沒有Cédric主廚本人。只有在「CG」的設計 logo 上能夠看出這是屬於他的品牌。意外嗎？我想大家應該都有一點。但如果你還記得我和 Cédric 的主廚專訪中，他強調 #團隊 的重要性，便能理解背後的意涵。他認為，對一個甜點主廚而言，「除了創作、管理之外，最關鍵的其實是擁有一個『#能夠追隨你到最後的團隊』」。「能夠創作出世界上最美的作品很好，但是需要有能力承擔責任、並將工作成果發揮乘數效果」。
這張海報海報中的四人分別是目前 Le Meurice 酒店甜點廚房中的副執行主廚（chef adjoint）Yohann Caron 、副主廚（sous-chef pâtissier）Ariitea Rossignol 、小組長（chef de partie）Mathieu Serai 與甜點師（pâtissier）Sébastien Morin，都是 Cédric 主廚重要的團隊成員，如果有在追蹤主廚的粉絲們應該不陌生。Opéra 的新店開幕之後，他們將會是營運這家店的靈魂人物。海報中這四個人都沒有穿正式廚師服，而是穿著個人的私服，顯示這很可能會是一家氣氛較為輕鬆自由、且 #與一般大眾更沒有距離感的店。
Yohann Caron 主廚日前已在他 Instagram 帳戶（@yohanncaron）上將自己的職稱更改為「Chef @cedricgroletopera」，即「Cédric Grolet Opéra 主廚」。也就是說，他會正式開始擔任這家店的 #管理與新品開發的負責人角色，而不只是 Cédric 主廚的副手。至於他是否會繼續在 Le Meurice 擔任副執行主廚、其他團隊成員是否也一起從 Le Meurice 轉至 Cédric 主廚自己的品牌下，接下來應該會逐漸明朗。在這樣的安排下，Cédric 主廚 #身為創業家與經營管理者的角色也越趨清晰，我們在期待他與團隊即將帶給大家的驚喜的同時，也似乎可以預見一個新甜點帝國的崛起。
🔖 延伸閱讀：
本人就是品牌！Cédric Grolet 主廚深度專訪：https://tinyurl.com/y5z5ncsu
瞭解甜點廚房內的團隊分工與階級：https://tinyurl.com/y4wva4h3
巴黎人時尚新寵！連 Cédric 主廚都要開麵包店：https://tinyurl.com/y3o5g399
Yohann Caron 主廚的 Instagram 帳戶：https://tinyurl.com/yxohln2e
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I happened to pass by the Opéra neighborhood yesterday and had a look at the chef Cédric Grolet’s new shop, soon to be opened on the Avenue. It is still under construction which seems to take some time. But interesting and very important messages are conveyed by the huge poster on the storefront. First, it features 4 pâtissiers but the chef himself is not there. He was only represented by his “CG” logo. Apparently this boutique is going to be run by CG’s team under his own brand. Secondly, this boutique is going to have a completely different positioning compared to Le Meurice and CG’s first shop.
Feeling surprised? If you still remember how the Chef described the importance of a good team and team work in the interview I had with him, then you shouldn’t be too stunned. “Besides creations and management, the most critical work of a chef is actually to have a team that will follow you till the end”. “It is great to create the most beautiful dessert in the world, but you got to have the capability to take on responsibilities and have the results multiplied,” the best pastry chef of the world shared with us his secret to be successful.
The four pâtissiers on the poster are Yohann Caron, the chef adjoint, Ariitea Rossignol, sous-chef pâtissier, Mathieu Serai, chef de partie, and Sébastien Morin, pâtissier, important members of the pastry team at Le Meurice. They’re going to be the core of the new boutique and those who really run it. The fact that they're not in their vests but their own outfits means very likely that this boutique will be having a more young and free spirit and will be less distant to the general public.
The chef Yohann Caron has changed his title from “Chef adjoint at Le Meurice” to “Chef @cedricgroletopera” on his Instagram profile (@yohanncaron), which means that rather than “CG’s deputy and supporter”, he’ll be officially responsable for the management and new product development of the new boutique. Whether or not him and other team members will maintain their posts at Le Meurice is still in question but it’s for sure that Cédric Grolet, best pastry chef of the world, is starting turning a new page of his career as an entrepreneur and an owner of a new business.
🔖 To read more on this topic:
He himself is the brand - Interview with Cédric Grolet: https://tinyurl.com/y5z5ncsu
The kitchen brigade and hierarchy: https://tinyurl.com/y4wva4h3
The new shop of Cédric Grolet will be a bakery, too! Bread, a rising star in Paris: https://tinyurl.com/y3o5g399
Yohann Caron's Instagram account: https://tinyurl.com/yxohln2e
#yingspastryguide #paris #cedricgrolet #cedricgroletopera
[Trends / 甜點潮流] #麵包成為巴黎時尚新寵 / Bread is a rising star in Paris (for English, please click "see more")
📌「最近這幾年，全球都瀰漫著法式甜點熱潮、甜點人更成為最受歡迎的明星職業，但是在潮流起源地的巴黎，原本就在生活中不可或缺的「麵包」，開始以新的形象嶄露頭角。不僅 #許多擁有熱忱、#充滿創意與理念的年輕麵包師開了新店，#甜點主廚們也紛紛把麵包視為重點商品、#希望能重塑麵包的高貴感，甚至連全球最佳甜點師 Cédric Grolet 主廚預定今秋開幕的巴黎 Opéra 新店，都可能是一家「麵包店」」
我在文中為大家分析巴黎麵包潮流的特色，更精選了四家代表性的新一代麵包店介紹：Mamiche、BO&MIE、Boulangerie Utopie、Circus Bakery。點開連結，有無數充滿特色、令人垂涎三尺的麵包等著你！
*****
In recent years, French pastries are experiencing a significant boom everywhere in the world. However, in Paris, where this trend is originated, "bread" seems to be a rising star. Many passionate and talented young bakers opened their own bakeries, trying to break the traditional codes of the industry. Pastry chefs also consider bread as important as pastries and are trying to refine its image by bringing out its elegance deeply rooted in traditional craftsmanship. Even Cédric Grolet, best pastry chef of the world, is opening a "boulangerie-pâtisserie" later this year.
In this post I've analysed the key characters of this trend and selected 4 Parisian boulangeries as representatives: Mamiche, Bo & Mie, Boulangerie Utopie, and Circus Bakery. Click on the link and read the full post (in Chinese).
#yingspastryguide #paris #boulangerie
Hello friends! Today we're going to share with you how to make a classic carrot cake and velvety cream cheese frosting.
Be honest, we’ve never tried a carrot cake before, until we found this recipe. We’re so surprised that It’s so easy and super super yummy. Everybody loves it. This cake is totally different from sponge cake or chiffon cake, it’s dense, super soft and deeply moist. And adding the walnuts in the batter is the perfect combination.
Carrot cake is an old fashioned dessert. Many food historians believe carrot cake originated from Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar. Even use it to make desserts.
This recipe is from the famed Rose Bakery in Paris. Their carrot cake is the best selling item in each of its locations in Paris, London, New York, Tokyo, Seoul and etc. And now it’s also our best ever carrot cake. We invite you to enjoy and explore this new cake.
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/ZqjaopvxLPg
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How to make Carrot Cake Recipe
Carrot Cake Recipe Recipe
☞ Cake pan size: 15cm/ 6inch
✎ Ingredients
☞ For the cake
carrots 250g, peeled
egg 2, at room temperature
granulated sugar 112g
vegetable oil 150ml (133g)
all-purpose flour 150g
ground cinnamon 1.3g (1/2 tsp)
baking powder 2g (1/2 tsp)
baking soda 1.5g (1/4 tsp)
salt 1.6g (1/4 tsp)
walnuts 75g
☞ For the icing
cream cheese 125g, at room temperature
unsalted butter 62g, at room temperature
vanilla extract 2g (¼ tsp)
powdered sugar 30g
✎ Intructions
1. Preheat the oven to 170˚C
2. Butter the cake pan and line its base with a parchment paper.
3. Roughly chop the walnuts and then place them into the food processor, use the pulse function so you don’t end up with walnut paste.
4. Peel the carrots and remove the top and bottom. Cut into small chunks. Place the carrot chunks into the food processor, finely grated. Or grate the carrots on the small holes of grater. Set aside.
5. In a large bowl, combine flour, baking soda, baking powder, ground cinnamon and salt together, mix well.
6. Beat the eggs and sugar on medium speed for 3 minutes with an electric hand mixer, until fluffy and a bit of light.
7. Gradually pour in the oil little by little while beating constantly until fully combined.
8. Add the carrots and fold evenly by spatula, then add the dry ingredients into the mixture until just to incorporate. Finally fold in the walnuts.
9. Pour the mixture into the prepared pan and bake for about 45~50 minutes or until a knife or sticker inserted in the center comes out clean.
10. Remove from the oven and let cool in the pan, once the pan is cool to the touch, remove the cake from the pan and let cool completely on the rack.
11. Make the icing. Beat the butter with vanilla extract, till smooth, then add the cream cheese and beat for a few minutes till the mixture is well combined. Add the powdered sugar and mix well.
12. When the cake is cold, ice the top with the icing, it can be as smooth or rough as you like.
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Chapter:
00:00 opening
00:30 Ingredients
01:15 Butter the pan
01:50 Preparing the ingredients
04:31 Make the Carrot Cake batter
08:30 Baking
09:03 Make the icing
10:45 Icing the cake
11:33 Carrot Cake taste
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#CarrotCake
#HealthyDessert
#easyRecipes
Hey Everyone!!!! So, this is the food video to show what we ate in our Paris 2014 vacation. In our opinion, the best restaurant outside of Disney was Rainforest Cafe. The Best Restaurant inside the Disney Parks was the Plaza Gardens (buffet). Thanks for watching & supporting my Channel.
1. A. Lacroix Patissier. (298). Closed Now · 2. Mori Yoshida. (183). Closed today · 3. BO&MIE - Turbigo. (332). Closed Now · 4. Boulangerie Alexine. (243). Closed ... ... <看更多>
Poilâne, 38 Rue Debelleyme, 75003 Paris, France · Du Pain et des Idées, 34 Rue Yves Toudic, 75010 Paris, France · Circus Bakery, 63 Rue Galande, ... ... <看更多>
best bakery in paris 在 The 18 Best Bakeries in Paris - Condé Nast Traveler 的相關結果
Ritz Paris Le Comptoir Gilles Marchal Stohrer La Pâtisserie Cyril Lignac Tapisserie Du Pain et des Idées Carl Marletti Chambelland ... <看更多>