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With probably the most masterful croque monsieur in Shanghai.
by Betty Richardson, 08 August 2017
Delicious, violated croissants that break tradition (and willpower.)
by Betty Richardson, 20 April 2017
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
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
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
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
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
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
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