Meringue 1

There’s nothing better than watching a show about desserts and seeing how the pastry chefs meticulously build layers of cake alternating between raspberry mousse and sweet joconde, pipe buttercream in between delicate macaron shells, and dust vibrant colors on coffee creme filled chocolate bonbons…except I usually get so hungry by the end I’ll grab some […]

tart final

Despite being dead tired from work and commute on Christmas Eve, I was still determined to make some simple desserts for our family gathering this year. And naturally, this included my all time favorite treat, Mt. Blanc. I usually use candied chestnuts as part of the filling (and when I’m not feeling lazy, a small […]

Combined2

It’s been way too long since I’ve had lunch in a cafeteria-like setting. Too many bad memories of crusty baked chicken and limp canned corn on Styrofoam trays that I pick at meagerly during lunchtime in school, wishing I had brought some extra money for a toasty burrito sitting under the heat lamp. However, that […]

ab

No matter which pastry shop I’m in, and no matter how many complex and beautiful entremets sit behind the glass cases, the colorful fruit tart has always managed to call out to me. Simple? Yes. But its taste is second to none, and you’ll always find one sitting in my order of 5-6 cakes when […]

finished

I love how creative Japanese pastry chefs are.  Although the traditional French Mt. Blanc is made from chestnuts, the pastry chefs from my favorite country have taken it into their own hands and spun out something entirely original, including pumpkin and purple sweet potato versions. Which suits me just fine, since I can get pumpkin […]

kebab

Every country has their street food culture. Students crowding around food trucks at Off the Grid in California for some tacos and crème brûlée. A busy commuter rushing through the streets of New York City with a hot dog in one hand and loose papers in another. Across the ocean, Chinese students walk home with […]

cut close not bland labeled

Autumn only means one thing for me, and that’s chestnuts! Unlike in Japan where I get to eat Mt. Blanc year round by simply visiting the closest pastry shops, I have to wait for chestnuts to be in season before I get to sample them in the States. And even then, the shops here tend […]

charmainetanhy

Let's bake and roll

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Encompassing All Things Japanese

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Expat dad eats his way around Tokyo

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Capturing favorite neighborhood spots around San Francisco + other travel gems, too.

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travels in search of quiet eating

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Cakes. Coffee. Conversations.

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