Recipe Tests
And so the hard work starts...I knew I had a vague idea of the concept for the cafe. I knew, as well, that these ideas could change. As recipes are tested, reviewed, approved, deleted and changed, the concept becomes clearer and clearer.
What do I know so far?
- I want to sell cupcakes inspired by the Hummingbird Bakery in London.
- I want to have the best Cheesecakes, Key Lime Pie, Chocolate Cake, Cinnabon Cinnamon Rolls etc. inspired by my trip to Boston and Newport, Rhode Island.
- I want to sell patisserie products inspired by my days as a culinary student at the Ecole Ritz Escoffier in Paris.
- A breakfast menu that was similar toLe Pain Quotidien or with the same principle would certainly add panache to the cafe.
- An afternoon tea menu that would include traditional Devonshire cream tea, high te
a and mad hatter tea! - I wanted to have a menu that was different yet simple...something that would set me apart from all the cafes in the world. It would have to be something that epitomises who I am, what I am, my experiences and things that I love...
Vaguely, I knew I wanted a simple, rustic signature terrine on the menu served with
freshly baked bread...a potted duck and a potted crab recipe that gained me a lot of compliments at the hotel where I used to serve it.
..quiches and tarts...and tartines inspired by not only my love for Paris but Richard's love for France as well, croques of different fillings and flavours inspired by Meryl Streep's character in the film 'It's Complicated.'
I've always believed that what has made my career a success is because I have always cooked true to my heart and my passion. Menus that I have made always have a story to tell, be it happy or sad, good or bad...it is always a reflection of who I am and the journey I have taken to get here.
After extensive research, dozens of cookbooks in English as well as French, the recipe tests began...
Den, these look fantastic. if i remember the stuff you used to bake in my house right, these taste great for sure! Fedex me a few please... :)
ReplyDeleteIf you can, post photos of the place and the street, immediate environment etc. i wanna see, i wanna see!
Hi Anna. Will do a post later with photos of the cafe as it is now and to give you an idea of the concept for the interior. We intend to brand this really well so as to have more in the future.
ReplyDeleteThanks so much for the comment. It is highly appreciated.
Richard wants me to include a mango cake or something similar that he had while we were in Manila. I think it was just a sponge layered with cream and fresh mangoes. I keep telling him that I'm not sure if I can duplicate it because we cannot get the same quality mangoes here but I will try my very best. The fresh mangoes we get here taste more like Indian mangoes back home. I have thought of using frozen mango puree or use passionfruit / peaches instead.
Hope you are well. xx
how about using dried mangoes? too sweet? mango ice cream? i've heard of frozen mango fruit - i think its blast frozen so it doesnt get burns. just dont know how it will get to you though?
ReplyDeleteHi Denise! These look oh so delicious! I am glad you put up this blog. I am also so excited for you. Are you doing some sort of a countdown? This must be such an exciting time for you because you will finally have your cake and eat it too. My warmest regards to Richard and the boys and the best of luck to you. Cheers!
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