Thomas Haas is a fourth generation pastry chef who grew up in his family’s pastry shop in Germany. It was located in the Black Forest village of Aichhalden. It all began when his great-grandfather opened the Café Conditorei Haas in 1918. Every generation after that continued the tradition of the family’s Black Forest cakes and other local sweets. Following in their footsteps, Haas trained in his native Germany, and then headed to Switzerland, France, and North America to gain more experience. He worked in several Michelin-starred restaurants in Europe before moving to Canada as executive pastry chef at the Four..
Tag Archives: pastry
Yesterday morning I went to Ladurée in hopes to dine at their back garden, besides having their delectable pastries. Alas, the employees who were working at the retail bakery informed me that area is still under construction. (Hence, the back dining area seems a little bit darker as the back is boarded up and hiding some of the natural light that would normally flood here.) (more…)
Recently, Driscoll’s was generous to send me some of their wonderfully sweet-tart raspberries for me to bake with. Inspired this weekend for the spring-like weather we were finally having in New York City, I wanted to bake something “happy,” if that make any sense. For me, one of my happy memories was when I was in Paris several years ago and brought my ravenous carb and sweet tooth, saw and ate my way through the city. One particular pastry that stuck in my mind that looked elegant and feminine when I passed by a few patisseries, which I found out..
The King Cake from Maison Kayser Despite the fact Epiphany passed (it was on January 6th), Maison Kayer still has their delectable king cake at their bakeries in New York City until Sunday, February 2nd. (This pastry does go by other French names galette des rois, gâteau du rois, and others.) As some of you are aware, I’m not a stranger to Maison Kayser, even when I ate my way through Paris before the bakery came here stateside and back then I was enamored by the fine quality of their breads. When they finally came to New York City and..
Snow falling in Bryant Park (NYC) This morning was another round of snow but I was in Bryant Park’s Winter Village and skating rink to meet up and ice skate with a few friends. It feels and looks romantic in ways with the flakes floating down the sky. At any rate, by the time we’ve done our rounds in the not too crowded rink, since it’s snowing and we’ve arrived relatively early for a Saturday morning, we’ve walked a few blocks east to Grand Central Terminal to get a few sweets at Financier Patisserie. All in the name of rewarding..
Traditional mooncakes (before and after baking) Mid-Autumn Festival is coming up soon (this year, it’s September 19th) and it seriously felt maybe a week or two ago I made these traditional Chinese pastries – the traditional mooncakes (廣式月餅) and the snowskin mooncakes. I’ve been making these ever since for my family and a few close friends and they always wanted a few of these pastries once they start seeing it at the Chinese grocery stores and bakeries. Taiwanese flaky mooncakes This year, I did not make any snowskin mooncakes and made traditional mooncakes (what you see at the beginning of..
Last night was the 20th Anniversary of the Top Ten Pastry Chefs in the U.S. by Dessert Professional Magazine, hosted at the Institute of Culinary Education in Chelsea. This industry event had many recognizable food writers, editors and chefs that made it fun. In the midst of waiting for the announcement of the winners, Bobby Flay started a hoopla (my photo of him) as he made his presence for his winning pastry chef Clarisa Martino. Top 10 Pastry Chefs of 2013 This year’s awarded chefs are: Andy Chlebana, Joliet Junior College, Joliet, IL Bill Corbett, Absinthe, San Francisco, CA Christophe..
Interior of Maison Kayser and pastries in the display case Maison Kayser opened its first New York City bakery/café back in early last month. This international artisanal bakery was prevalent in Paris when I vacationed at that amazing city back in 2010 (here’s my photo set of just that bakery’s visit in Paris). Back then when I researched the numerous boulangeries (bread bakeries) and patisseries (pastry bakeries), Kayser was mainly known for baking excellent breads (which was true) and does a good job on the pastries (I didn’t get to try them in Paris, only loaves of bread). Since Kayser..
I’ve been a long time fan of La Maison du Chocolat‘s sublime French chocolates and pastries, founded by chocolatier Robert Linxe in 1977. I even had the privilege to have a tour of their factory in Paris two years ago because they were aware of my fanaticism. Even though their name does mean (when translated from French) “The Chocolate House” they are more than just chocolates, they create the most sublime and beautiful cakes, eclairs and French macarons. Since we’ve known each other for a few years shy of a decade, they’ve known of my graduation from graduate school and..