In 2009, Christophe Younes left Paris for Hong Kong at the age of 17 to finish high school. Fresh-faced and eager, and having never lived abroad, he was going to join his father in the city. He had not even moved on to university when his father first suggested opening a patisserie. That planted a…
Stephanie Wong believes it is destiny that explains why she ended up in Vancouver, Canada, opening a bakery cafe. The Hong Kong-born chef, who used to have a restaurant called Roots, in Wan Chai on Hong Kong Island, is now selling sourdough and viennoiserie such as crispy croissants, salted caramel canelés and matcha strawberry madeleines…
Flour, water and salt. These three simple ingredients are all it takes to make a simple loaf of bread. But most of the 60 loaves that the average Briton buys annually are a far cry from this recipe, containing ingredients such as emulsifiers and ascorbic acid. While this cocktail of ultra-processed ingredients gives our supermarket…