A Gourmet Feast full of Visual and Tasty Sensations

yellow lemon

TAIPEI, Taiwan — “I want to surprise my guests and friends on a sensory level through my creative cuisine,” says Sicilian chef Andrea Bonaffini with a smile. But little do people know about the deep culinary knowledge behind this modest smile as Andrea has won the Italian dessert championship and worked for some of the most prestigious Michelin starred restaurants in the world.

Yellow Lemon, which was founded in 2014, marks the beginning of yet another peak in Andrea’s career. It is a restaurant in Taipei, nurtured and established by Andrea and a few friends introducing the unique kind of creative cuisine he always had in mind. Up to this day, Yellow Lemon has attracted numerous customers and loyal fans in search of an advanced cuisine and the unique tastes and sensory experiences that guests are exposed to. Let’s take a closer look and discover how Andrea Bonaffini captured the tastebuds and hearts of his customers in this part of the world.

Cooking is a life art

“I used to enjoy eating as well as watching my mother cook during my childhood,” says the Italian chef. “My interest in cooking had been a natural part of my life growing up. I was already working as a chef at three restaurants in Italy when I was only 16 years old“. When asked the motivation behind his cooking career, Andrea’s story brings back some childhood memories with some rough moments.

FRUIT BASKET: Inspired by "frutta di martorana" from Sicily, Italy.
FRUIT BASKET: Inspired by “frutta di martorana” from Sicily, Italy.

“I remember my first job in Turin, Italy. It was a terribly tough period. I was often caught up in a mess, but after many failures and accumulated experience, I got on track and did much better, step by step.”

Andrea’s inspiration in his cooking comes also from his mother’s art work. “My mother is very good at drawing. I believe that I have inherited the same genes. I like art and painting; my favourite artists are Jackson Pollock and Damien Hirst.”

Creatived Dessert
Creatived Dessert

I can say sometimes my cooking ideas were inspired by art, but also from some little things in my every day life. I created my own cooking style, it is contemporary cuisine.

Interior design : sunlight projected and the open-kitchen idea.
Interior design : sunlight projected and the open-kitchen idea.

And just taking a closer look around Yellow Lemon’s interiors, we can see that its decoration and design are inspired by contemporary art. As Andrea explains: “The interior design is my creation, filled with my favourite yellow colour. The sunlight projected through transparent windows, the open space and open kitchen are all designed by me. I wanted to create a bright and comfortable atmosphere, not just simply adopting a typical modern style. I wanted to express a concept of friendly service and become closer to my customers. It is a new-life attitude.”

Between luxury and uniqueness

“I don’t consider my cuisine luxury, but I believe that my cooking skills, my cuisine and my restaurants are a sort of advanced creation: special, unique and creative. Not to mention that we have already done many customised dishes and meals for more than a few special guests,” says Andrea, who believes that unique, customised cuisine as an essential and necessary component in the kind of service he offers.

“I value my cuisine depending on the material and cooking techniques involved, as well as the cooking time required for each dish. Needless to say, on top of these factors, taste is the most important factor because of its defining uniqueness to the dish and the implied creativity,” Andrea continues. “Many people would associate my cuisine to Molecular Gastronomy, but that was never part of my practice and following this trend was therefore, never my intention.”

Andrea explains that the most critical aspect of his cuisine is the use of natural ingredients. “I learned and developed unique cooking techniques for which every step is a secret.”

Mixing the ingredients is another secret worth its own chapter. Regrouping different tastes and visual effects are among the basics of my own way of combining raw materials.

Yellow-Art is the original creative dessert by Andrea Bonnaffini.
Yellow-Art is the original creative dessert by Andrea Bonnaffini.

Yellow-Art is the most famous creation among Andrea Bonnaffini’s cuisine, a combination of art and food while mixing the elements of natural ingredients. The kitchen desktop becomes a canvas and all the natural ingredients turn into painting pigments: mango, strawberry, pistachio, black sesame and vanilla sauce. The ice cream with a peanut like appearance is actually caramel flavoured. Another composition of raw material is made of lollipop mojito, while adding berry, chocolate powder, caramel hazelnut and fruit juice. Melaleuca pastry, sponge cake, macaroon, edible flowers, all finally sprinkled into large amounts of liquid nitrogen as a means to be frozen and transformed into chocolate-rocks. This plethora of visual effects and multi-level temperatures, ranging from cold to hot brings forward the ultimate, rich sensory surprise!

Taiwan is a country that embraces a variety of Asian elements and nationalities. People in Taiwan are open-minded and are encouraged to think freely. They are full of vigor and energy. This is fully acknowledged by Andrea: “I enjoy the kind of attitude people have in Taipei. People enjoy a pleasant tea-time or go out as a stress reliever.”

My restaurant is an ideal place to relax and my creative desserts are the best thing to alleviate the stress not only through your stomach, but also the heart. I like to chat with my guests. I treat all my guests as friends. My achievement of success is defined by the satisfied faces and smiles of my guests.

Yellow Lemon is an ideal place to relax.
Yellow Lemon is an ideal place to relax.

Andrea Bonnaffini seeks opportunities to collaborate with well-known artists. They work together to incorporate their art concepts into cuisine or alternatively, to inject cooking ideas into their artwork as well.

“Recently, I have cooperated with BenQ in presenting their new product, TreVolo. It is a new creation in which I cooked my cuisine based on inspirations from music. The emotions and sounds transformed and found their way into my cooking procedure. This special customised cuisine will be presented together with the music to the customers. They will be tasting the food and listening to music that inspired the cooking at the same time.“ The cooking story will be absorbed in an holistic atmosphere, enriched by multiple senses of hearing, smelling, tasting and visualising.

Simplicity is the way to happiness

“Each cuisine or dessert is my favourite creative work. Some ideas are drawn from my original creation, Yellow-ART, which becomes the basis of many beloved extensions I developed throughout the years.” This creative chef introduces one of his special cuisines, BK, inspired by the typical western breakfast and made as a breakfast. It includes bacon, chips, eggs, ice cream in egg flavour, caramelised French toast, ketchup of strawberry and tomato. What a combination!

Andrea Bonaffini is the kind of chef with a vast number of accumulated experiences constantly delivering delightful creative cuisine and dishes, and he ends our conversation with a positive note: “Simplicity is the conquest. When it is simple and pleasant, people grow to love and enjoy; it is true happiness.”

Courtesy of: Andrea Bonaffini, Yellow Lemon | Website: www.facebook.com/pages/Yellow-Lemon/ | www.angies.com.tw/home.html

Craft Beer Distinctly American

american craft beer

american craft beer

NEW HAVEN, United States — Let’s face it, America has a reputation for being well…unruly and rebellious. As upstarts, we’ve always done it our own way. Craft beer is a prime example of our rebellious nature. Beer has a long history, and so does craft beer. The history of American craft beer reaches back to approximately 1612 in New Amsterdam, which we now know as Manhattan, New York. Notably, there were 4131 breweries in 1873, which quickly waned with the Prohibition era. In the post-Prohibition period, there was some revival of craft beer but the moment quickly sputtered out. A small movement began in the 1970s, but didn’t truly find a foothold until the early 2000s and truly exploded in about 2012. At last count, there are more than 3,400 craft breweries in the United States.

The Oxford English Dictionary defines a craft beer as:

A beer made in a traditional or non-mechanised way by a small brewery.

american craft beer
Some of the great craft beers available. Photo credit: phooleo / Foter / CC BY


american craft beer
US Beer Production Volume 2014. Courtesy of Bart Watson, Brewer’s Association.


american craft beer
US Beer Production Volume 2014. Courtesy of Bart Watson, Brewer’s Association.

A Journey to Enjoyment

Craft breweries are small by design and meant to be experienced in a group. It’s an experience, not just another drink. The popularity of craft beer, especially microbrewed beer is no mistake. This is a testament to the movement for quality beer over a quantity of beer. For the newest drinkers, the millennials, high-quality beer is a way to relax and forget about employment and housing woes, and a great way to spend time with friends. Visiting breweries for tasting and taking trips to beer festivals provides weekend fun without the high ticket price many cannot afford.

Newport, Rhode Island

This is a great example of hundreds of like-minded beer drinkers getting together to revel in beer and conversation. This particular event debuted in 2012, but is modelled after many such events that take place around the country.

VIB Stands for Very Important Beer

Prior to this event, I’d never visited the Newport Storm Brewery, which not only brews beer but also distills rum for Thomas Tew. For the VIB event, only 75 tickets were sold, but when I stepped into the modest tasting room, I was shocked by the size. I have to confide I’ve never been inside a brewery before, but I expected something a bit more grand than I received to be certain. That’s not to say that the room was unkempt or undesirable by any means. Rather it was welcoming and intimate.

In search of the perfect beer, I attended the VIB event. In many ways this even was like a typical beer tasting at a brewery, but there were several notable differences. The most distinguishable of these deviations was the fact that several other breweries were present at Newport Storm. Also of note was the fact that each brewery was presenting beers that hadn’t yet been released to the public. Another digression from the norm was the ability to walk freely around the production floor.

american craft beer
Tasters on the Newport Storm production floor at VIB 2015. Courtesy of Taylor Butzbach, Newport Storm Brewery.

As I walked into the brewery, I was struck by how small the tasting area was. Then, I stepped out on to the production floor with its high ceilings and racks of storage. It had an industrial feel with conveyor belts and a labeling area. The tables set up with staff from other breweries (like Clown Shoes and Harpoon to name a few) were unexpected. The atmosphere was congenial and welcoming. It seemed like everyone was mates from the past, though only small groups knew each other. The tasters compared notes about the different breweries and their offerings as well as sharing personal experiences and the types of beers they enjoyed. This warm and inviting environment was more of a party than a typical tasting with people coming and going and not much conversation. It was also great to speak with representatives from all of the breweries present. They shared thoughtful insights about the beers and suggestions based on particular likes and dislikes. This personal experience made the event truly memorable.

Newport Craft Beer Festival

Glass in hand, I anxiously started my journey. The tent was full of people. Map or not, it wasn’t easy to navigate the tent freely. There were 35 breweries present from all over the country. The theme of the event seemed to be India Pale Ale (IPA) this year. The festival was an exciting mix of music, beer tasting and food with several food vendors. The location provided its own historical backdrop. The Great Friends Meeting House was built in 1699 by Quakers, and is the oldest place of worship in Newport.

american craft beer
Under the tent at the 2015 Newport Craft Beer Festival. Courtesy of Clare Sullivan, Newport Storm Brewery.

In the close confines of the tent, everyone became a homogeneous group. We laughed, we talked and we drank beer. The staff from the breweries seemed to be having as much fun as the attendees. They were ready to make suggestions, talk about their brewery’s history, or just chat. The stories and thoughts made you feel close to the products you were consuming. For a few hours it felt like a group of mates rather than perfect strangers.

The Moral of the Craft Beer Story

In a group where apps like UnTappd reign supreme and many don’t have the money to travel the world or live in extravagance, craft beer is a culture. It’s a way to have a good time and forget about what you don’t have. It’s a way to have a night out with friends and it’s something to be a part of. There may be critics but there’s one thing no one can deny, craft beer is still gaining traction and it’s not going away.

For more information about craft beer, visit Craft Beer or Brewers Association.

Tell us about your craft beer experience!!!

Slow Food: Good, Clean and Fair Food

Slow Food
Slow Food
Good, Clear and Fair Food

Bra, Italy — This time around, we would like to introduce you to Slow Food, a synonym for good, clean and fair food. These three simple adjectives define the food’s concept: how important is good food for people and the planet? What can we all (producers and consumers) do to protect food biodiversity?

Food that is Good for People, Good for the Planet

The Slow Food movement believes that it is essential for people’s health and the health of the planet to change the way we produce and consume food: “Fast and industrial food harms not only human health, but contributes also to the destruction of ecosystems, the livelihoods of small farmers and the collapse of livestock breeds, fish stocks and species. If we want to survive on this planet into the future and be able to sustain the increasing population growth, then consumers need to promote sustainable production and consumption methods and oppose the destructive mechanism proposed by the food industry, which follows solely monetary interest and not the long-term goals of maintaining a harmonious balance of resource use and recovery. The trend of exhausting our soils, resources like water or fish stocks, currently leads to the collapse of ecosystems and to the extinction of many species; the decline of bee population is one prominent example in this context. This is why Slow Food advocates for good food and the preservation of food biodiversity.”

Slow Food
Slow Food for Biodiversity

The Responsible Fashion Company by Francesca Romana Rinaldi, co-author Salvo Testa, clearly defines this concept, considering (agricultural) food sector an example of best practice in corporate responsibility (from pleasure to health, from environmental balance to labour exploitation), representing particularly [best practice] in terms of marketing and communication.

Slow Food International

Slow Food is a non-profit, eco-gastronomic organisation with a network of around 100,000 members in over 150 countries and 1,500 convivia worldwide. Started in Italy by Carlo Petrini in 1968, the Slow Food movement’s initial aim was to defend regional traditions, good food, gastronomic pleasure and a slow pace of life.

The association is coordinated by an International Council, with organisational structures at a national level in Italy, Germany, United States, Japan, Great Britain, Switzerland, the Netherlands and recently, Brazil, Kenya and South Korea.

Food Biodiversity and Quality Artisanal Product

What does Slow Food concretely do today to preserve food biodiversity and promote quality artisanal products?

With its two international projects, the Presidia and the Ark of Taste projects, the Slow Food organisation works very closely with small-scale producers of artisanal quality productions that belong to the cultures, history and traditions of the entire planet:

“The Ark of Taste functions as an online catalogue to point out the threat that certain traditional products are undergoing and invites people not to forget about their existence and to consume them again. With the Presidia project, Slow Food offers producers positive technical and financial support to improve their production methods and better their livelihoods. Last but not least, with the Slow Food Chefs’ Alliance, Slow Food tries to connect producers and chefs, encouraging chefs to use the regional products of their area and to highlight the use of these products on their menus.”

Slow Food also organises Earth Markets with quality artisanal products and, during events, it prioritises artisanal products from small-scale producers the organisation works with. By raising awareness, Slow Food tries to make people aware of the difference in tastes and the importance to be able to choose from a wide variety of foods.

Sustainability, Responsibility, Eco-Friendliness, and…

Food must also be diverse, nourishing, culturally desirable and adequate based on the specific geographical location and context of a person’s diet.

According to the Slow Food’s philosophy:

The nature of food is traditionally different based on the cultural background of a geographical area, and people should be able to continue to eat what is culturally desirable for them. Preserving food traditions and biodiversity as well as the variety of tastes is currently a main challenge and an aspect where the current food system definitely needs to change.

Slow Food
Slow Food – Sustainability, Responsibility and Eco-Friendliness

“Go Slow in Your Life. Go Slow in Your Community”

How can you be a responsible consumer? A good consumer is always aware of where their food comes from and what their food contains.

The Slow Food movement encourages “responsible consumers [to] favour seasonal, local food, cook meals and avoid processed and industrial products. Industrial products such as instant and fast foods should be avoided because they generally involve high carbon footprints, long unsustainable food chains, an unethical financial exploitation of farmers and the destruction of local economies and markets, high levels in waste production and the addition of artificial and unhealthy flavour enhancers.”

The Slow Food movement provides concrete steps: “One can become a responsible consumer by buying the primary ingredients instead of an instant meal, buying food from farmers markets, getting involved in gardening and urban gardening or community-supported agriculture projects or favouring sustainable packaging and growing methods as well as local varieties and a diverse diet.”

Following the Slow Food principles, another important manifesto, the Eataly’s Manifesto, says: “We are in love with food.”

Slow Food

Eataly is the largest artisanal Italian food and wine marketplace in the world. Founded by Oscar Farinetti in Turin, Italy, this non-profit, eco-gastronomic, member-supported organisation aims to offer the best products at the lowest price points by the support of the local farmers (fishermen, butchers, bakers and cheese makers). They believe that the best way to promote a real understanding of high-quality food and drink is to share with all of us the stories of the people who are the producers and the places behind what they offer because, “the more you know the more you enjoy.”

And what about Rawism? Well, this is definitely a new and up-and-coming healthy food trend! We recently talked about raw foodism with Vito Cortese, Italian Master Chef and founder of Nudo&Crudo, the most influential raw food in Italy, who explained to us that raw does not mean cold as food is still somehow warm, even if its temperature is within 42°C degrees to preserve important nutrient values and digestive enzymes not contained in cooked food. Lorena Loriato, part of this great team, represents Nudo&Crudo in London and the UK market; she is the only Italian raw chef in London. You can read all about Rawism here.

How to become a Slow Food member?

Slow Food is open to all: “The diversity of our members is one of our greatest strengths. As a grassroots organisation, our members are invited to play a direct and active role, bringing the Slow Food philosophy to life locally and helping to change the global food system by becoming part of an international network of like-minded people. Members join local chapters known as convivia, autonomous groups that form the building blocks of the association.”

One can support Slow Food by embracing its philosophy in daily consumption habits or easily become a Slow Food member by signing up here.

All around the world, local Slow Food convivia organise myriad events every week to share knowledge of local foods and producers. They bring the Slow Food philosophy to life with conferences, discussions, film screenings/festivals, taste education courses for children and adults, promoting farmers’ markets or supporting local and international campaigns.

In order to find out what is going on, in a specific location, it is best to contact the area coordinator or a local convivial leader to get more information about upcoming events, or visit their local Slow Food websites.

Slow Food International is currently organising its presence during the six month Expo 2015 in Milan, its participation will include its own Slow Food area. Other international Slow Food events that are happening this year are Slow Fish in Genoa, Italy, (May 14-17) and Cheese in Bra, Italy, (September 18-21), as well as AsiO Gusto in South Korea and Indigenous Terra Madre in India. More information about the international events can be found here.

Slow Food
Slow Food – Good food for the people and for the planet
Courtesy of: Alessia Pautasso and Michela Marchi, Slow Food Italia; Sharon Aknin Sheets, Slow Food International Press Office; General Secretary of Slow Food International | Website: www.slowfood.com

Gourmet Meals Shipped Right To Your Door

The Freshology Fresh Oven Specially Designed To Heat Your Meals.

NEW HAVEN, United States — Many of us have made New Year’s Resolutions, but how many of us will keep them? If you are one of the numerous people who plans to improve their health this year, you might be asking yourself how this can be done without spending more time and money than you can afford to commit?

Enjoy fish options with the coriander crusted salmon.

Healthy Heat And Eat Is The New Trend

Eating a healthy diet is hard work involving shopping frequently, sometimes daily, and painstakingly preparing these fresh meals. Natural, organic meals take time and energy that working people often lack. From this need sprang a unique new sort of business, Freshology. CEO Michel Algazi says: “Food delivery to the home or workplace is exploding in popularity, as consumers, who are leading busier lifestyles than ever, are looking for convenient solutions to address their daily nutrition needs and those of their families. Interestingly, there are a number of additional trends that are having an impact on the way the industry is evolving. Among them, the desire for healthier food choices, the importance of transparency in sourcing, and importantly, the yearning for creativity and innovation in flavours, colours and textures, to match consumers’ greater interest in a rich culinary experience.”

Michel continues: “Another important emerging trend is the convergence of food and technology and how the latter is allowing consumers to make better choices and to personalise their eating experience using desktop, mobile-based devices and soon, even wearable technology.” Many of us work and in families both parents often work. This does not make the need for fresh, wholesome food any less great. Health movements have made it clear that all of us need to start eating better.

The list of companies that has sprung from our workaholic culture is great. Freshology is one of the many companies joining this growing trend. Some companies offer to proportion all the necessary hormone-free, antibiotic-free and organic ingredients and give you the recipes, while others offer “heat and eat” meals. The options can be overwhelming! If you are like me, “heat and eat” meals that are preservative-free, antibiotic-free, hormone-free and organic resemble hitting the lottery. A bonus for me would be nut-free and/or gluten-free offerings as well as vegetarian options. The time spent preparing and cooking nutritious meals for my family takes time out of the precious little I have to spend with them, so every little bit helps.

Freshology offers many diet plans and meal choices.

A Little Bit of Background

Freshology started 2005 as a regional company delivering meals. Even back then, they were a company providing healthy pre-made meals with fresh ingredients to help their customers with their diet goals. Culinary Director, Chef Raffi Asadourian says:

Over the years, Freshology has grown tremendously to now offer customers across the nation a convenient meal delivery programme with rotating seasonal menus I have devised.

The company’s main goal is to provide its customers with easy, nutritious meals that meet both their dietary needs and their lifestyles. Asadourian says they do this “With a team of nutritionists, a chef and customer service members ready to assist customers through their goals whether it be weight loss, creating a plan for healthy living, pre or post natal nutritional needs, or even gluten free (among others)!”

Their website provides simple, user-friendly interface to access all of their meal plans, customer service, tips and nutritional information. Freshology stands behind its name and always delivers fresh food to its patrons. They attempt to provide ingredients that are hormone-free and organic whenever possible, but due to the scale of their business and a national customer base (they ship all throughout the United States) they are not always able to. “At Freshology there are multiple measures we take to ensure that your food is delivered to you as fresh as possible. Without a doubt the most important factor is the quality and the freshness of the raw ingredients that we use.” Asadourian continues:

We are obsessive in our pursuit to get our hands on the freshest and most delicious seasonal products possible. We also pay very close attention to how we handle the product making sure that we minimise the amount of time that the food is exposed outside of the cold chain.

Freshology Has All Natural And Wild Caught Tuna Sushi.

By taking these measures, meals make it to their destinations as intended and as though you would have prepared it for yourself.

Tips For Success

The folks at Freshology say that the keys to the success of the Freshology plan are: nutritional integrity, consistency, convenience, balanced diet, superior food quality and personalised customer care. They would also like us to walk away with a few tips to start off our New Year’s goals right. Their nutritionist’s tell us: “In order to stay on track with a healthy diet, we recommend eating balanced and portioned meals. It is important to eat foods that you love and not to deprive yourself of quality and flavour. The benefit of Freshology is that it provides you with nutrient dense, balanced meals that keep you feeling full longer. Another way to stay on track during the New Year:

  • Listen to your own hunger quest and be mindful while you eat.
  • Eat when you are hungry
  • Stop when you feel full
  • Eat with awareness
  • Never eat in the car or in front of a screen
  • Try and have your meals at the dinner table, chew thoroughly and most importantly, never eat because you are bored.”

With these tips in mind and attainable goals set before you, make plans to achieve your resolution. This is a new year with plenty of fresh options. Eating well does not have to be time consuming. There are many companies that will do all the leg work for you. “Heat and eat” does not have to be your parents’ “TV dinners.” Check out some of the companies featured in this article or search the many additional options available. Do not lose sight of that resolution!

A mouthwatering New York steak meal is just one of the many options.

Try Them Out

Do you want to try Freshology out for yourself? Enter the promo code FGLOBE15 and you will get $50 off on your first two weeks of any plan and a free Fresh Oven to heat your meals.

Courtesy by:Michel Algazi and Chef Raffi Asadourian | Website: Freshology

Mon K Patisserie: French Pastries With Japanese Flair

mon K patisserie

TORONTO, CanadaMon K patisserie’s desserts simply possess the perfect blend of sweetness and flavour. The Toronto bakery has only opened its doors in June 2013, yet it has already garnered a lot of attention from foodies and city dwellers alike. Their desserts’ unconventional blend of French and Japanese flavours (such as green tea éclairs and passion fruit macaroons) have changed the way desserts can be made. The owners, Ryosuke and Naomi Kita are simply the most delightful people who enjoy their customers’ support and have a strong passion for all that they do. While Ryosuke does the baking, Naomi manages the shop. It is clear that their defined partnership has been one of the key factors to their patisserie’s success.

The Story

Ryosuke Kita began his training in Japan when he was 18 years old. At the time, he only specialised in Japanese cuisine. However, he would eventually emigrated to Toronto where he worked at a Japanese restaurant before transitioning to French cuisine. He was first introduced to French cuisine by Masayuki Tamaru, one of the best Japanese bistro chefs in Toronto. Eventually, he worked at the Celestin Restaurant (now it is Thobors Boulangerie) for several years and it was where he trained under Marc Thobor, a pastry chef from Paris. This was also where he got the idea to open his own patisserie. Naomi Kita explains about the idea of starting mon K patisserie:

Ryosuke got inspired by French pastries at the Celestin Restaurant, but we, as Japanese, thought it was really too sweet for our taste. So, he went to Japan to learn about the Japanese way to make desserts and see if there was a way to make desserts less sweet, but flavourful.

The Art of Japanese Desserts

Upon Ryosuke’s return to Japan, he studied the art of Japanese desserts through various recipes and books. In fact, he has always practicing and learned his craft in the kitchen. Everything that he has ever learned was through experimentation or at the restaurants he has worked for. Ryosuke proves that one does not necessarily need specialised training to be successful in this field. He has even had the chance to work for Thobor in Paris. His lack of formal training has helped him find his own style in the kitchen.

“First, I imagine the customers’ faces when they eat my pastries. It is a challenging and sometimes stressful process, especially if it does not go well, but that always motivates me to make my customers happier,” says Ryosuke when he was asked about how he experiments with different ingredients to produce the best possible results.

mon K patisserie
mon K patisserie
mon K patisserie
mon K patisserie
mon K patisserie
mon K patisserie

Subtle Sweetness

Naomi and Ryosuke believe that it is always best to listen to their customers’ feedback to improve upon their desserts. In fact, they are constantly praised for their desserts’ subtle sweetness. They have even had an increase in Asian customers from all over Toronto since this criteria is also attractive to the Asian palate, which favours diverse flavours rather than the overtly sugary taste commonly found in most desserts. Besides that, they also offer the Flourless Gateau Chocolat, which consists mainly of cornstarch for customers who may have dietary restrictions.

mon K patisserie’s Coxwell location may seem unconventional for a bakery, but there is a good reason behind it. They have two younger children who they have to collect from school every day and it allows them to avoid downtown Toronto’s expensive rent. When Ryosuke still worked at restaurants, he would work until midnight and it was rare for him to see his family. Despite some of these personal challenges, it has never gotten in the way of Ryosuke’s passion for baking remains constant. As Ryosuke says:

“Baking for me means making my family, friends and customers happy with my food. I was always in the food industries, but my dream was to have my own restaurant rather than the bakery. It was not until we had our first child that I changed my mind. Creating food is always making people happy, that is what I believe.”