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The Shanghai Bakery is Back and Better than Ever

With probably the most masterful croque monsieur in Shanghai.

by Betty Richardson, 08 August 2017

Bread Etc Is Doing the Unthinkable to Croissants: Stuffing Them

Delicious, violated croissants that break tradition (and willpower.)

by Betty Richardson, 20 April 2017

Patissiers of Shanghai: Sam Xue and Ben Gu

We interview Sam Xue and Ben Gu, Class of 2016 of Shanghai Young Bakers in the final part of our series on China's growing pastry market.

by Betty Richardson and Dominic Ngai, 24 June 2016

Patissiers of Shanghai: Cindy Wang

We interview Cindy Wang, a patissier, blogger and pastry class instructor in part six of our series on China's growing pastry market.

by Betty Richardson and Dominic Ngai, 23 June 2016

Patissiers of Shanghai: Bobo Lee

We interview Bobo Lee of BoboLEE Cake in part five of our series on China's growing pastry market.

by Betty Richardson and Dominic Ngai, 22 June 2016

Patissiers of Shanghai: Harauld 'Ox' Sextus

We interview Harauld 'Ox' Sextus of Shanghai Bakery in part four of our series on China's growing pastry market.

by Betty Richardson and Dominic Ngai, 21 June 2016

Patissiers of Shanghai: Lucien Gautier of The Peninsula

We interview Lucien Gautier of The Peninsula in part three of our series on China's growing pastry market.

by Betty Richardson and Dominic Ngai, 20 June 2016

Patissiers of Shanghai: Brian Tan of hoF

We interview Brian Tan of hoF in part two of our series on China's growing pastry market.

by Betty Richardson and Dominic Ngai, 19 June 2016

Recent Comments

Am trying to renew my son's UK passport and having all sorts of problems contacting the Shanghai UK Visa Application Centre - their email: shanghai.hmpo@vfshelpline.com doesn't appear to be functioning... any advice/help greatly appreciated.

markpummell

April 4, 2023 at 19:26 pm

well written!!!

Unaaaa

March 12, 2023 at 22:17 pm

It seems so interesting

henryzeng

October 14, 2022 at 23:44 pm

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