Bonjour!

About me
I come from a family of foodies. I remember the family kitchen where my Hakka mom & grandmothers prepared meals for our family. Our humble kitchen was the heart of our family, where recipes and secret techniques were passed from one generation to another. Cooking and baking has been my passion since pre-school. My first pastry experience was rolling Hakka noodle dough under Granny’s watchful eyes. Perfection was instilled into us even then!

After more that a decade as a Corporate Executive, I finally summoned the courage to pursue my dreams and enrolled in the premier Culinary Institute, Le Cordon Bleu. I am thankful that my decade of pushing pens has enabled me to understudy with the best.

And here I am, a French Pastry Chef (Granny would be so proud!) and passionate about sharing my skills with you!




The Chef's Credo
I am committed to producing fine, French pastries at its best.
I am passionate about sharing my knowledge of French baking techniques.

What is Madeleine?
Madeleine or petite Madeleine is a traditional small cake from Commercy, northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Their flavor is similar to, but somewhat lighter than pound cake, with a pronounced butter-and-lemon taste. (from Wikipedia)