Into The Confectionery: comptoir de france
Given that 80% of their ingredients are imported from Europe, it’s no wonder how they maintain the excellent quality of their pastries and bread. A large number of restaurants in Beijing order their bread from here and I wish all of them would order them at 70% baked, to ensure absolute freshness when served. (The restaurant baking the last 30% of it)
Croissant dough rolling machine—the mechanics of it work exactly the same way as rolling dough to make jiaozi.
I missed all the cocoa fun with the madness of Easter just over—giant chocolate moulds of rabbits and eggs no longer in use.bakery, Beijing, comptoir de france, patisserie