Trust me, this is really a book review. And yes, I made this babka you see here from this book.I write this review with overwhelming bias. In the pantheon that is my library, bursting with 1,000+ books on cooking and baking alone, Lisa Yockelson is one of my top three favorite authors. I have all of her books including the ones...
read moreI owe a lot to the readers of this website. They’re the pulse of Dessert Comes First, my guides to the ever-changing food landscape that is Manila. One such reader’s tip leads to the discovery of a charming little bakery and finally, good egg tarts.12 Baskets is a little neighborhood bread shop, a panaderia of yore all grown...
read moreIt’s in Ji-Pan where I first come across kouign amann (KWEEN-ah-man; KOO-ine ah-MAHN).I’ve encountered it many times in my cookbooks but never “live.” Looking remarkably like a Danish save for its cobbled sugary top, it reminds me of a tough otap, that crackly puff pastry from Cebu that makes marvelous...
read moreBrooding’s a bitch. A confluence of unfortunate events has me reeling. At one point, I’ve banished myself to my room choosing not to come out lest I bite the heads off of everyone who dares cross my path. At least in the protective cocoon I barricade myself in, I imagine that I’m safe from any more blows from...
read moreWhen French Baker stores open today, they’ll be ushering in a milestone in the type of bread available to the Philippine consumer, at least for those of us who embrace carbohydrates. Today, French Baker’s founder and CEO, Johnlu Koa, will unveil his 100% Whole Grain Bread, a loaf he’s been perfecting for four...
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