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Ma Food Blog

Is it worth enrolling in a pastry school? Part 2

Inspiration Pastry School

Is it worth enrolling in a pastry school? Part 2

What I learned from working after pastry school

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Is it worth enrolling in a pastry school? Part 1

Inspiration Pastry School

Is it worth enrolling in a pastry school? Part 1

What you learn in a pastry school

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Peach Streusel Financier Recipe

cake financier peach Recipe streusel

Peach Streusel Financier Recipe

When it comes to pastry, it's all about learning the basics. The base of a cake, pastry cream, macarons, and tart, for instance, all have different techniques of incorporating ingredients into the product. How complex you make it is just an extension of the basics. At Maison Christian Faure, we learned about folding, whisking, temperature control, and lots more to optimize both texture and flavour; mostly the former. After understanding the simple steps, it's up to the students to create an identity for ourselves. Putting everything together, one of my simple creations was the Peach Streusel Financier. Financier is an almond cake...

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Year in Review and Going Forward

Year in Review and Going Forward

Looking back at 2020 and what to expect in 2021.

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Bake or Airfry Pocket Pies?

Airfryer Bake Oven

Bake or Airfry Pocket Pies?

A side-by-side comparison of using an airfryer versus an oven for pocket pies. Which is better?!

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