When two former employees of Franck Pécol are involved in a new bakery and ice cream concept, comparisons to Farine are unavoidable. In regards to this connection, owner Qian Yan says, “We didn’t invent the croissant, but neither did they.” While 80 percent of the recipes adhere to a classic French style, this new space in Panyu Lu’s Xing Fu Li complex gives them creative freedom. For example, you might notice that the loaves are rounder and the pastries more photogenic than the traditional ones.
In addition to former Farine manager Son Quach, Anne-Catherine Guilloux (WIYF) is on board with the ice cream recipes that launched a thousand lines. In the back, Meilleur Ouvrier de France designated baker Didier Chouet is in charge.
December 6, 2019
August 3, 2018
July 30, 2018