Enjoyed as a hearty snack or as a complement to our existing product lines, we would like to welcome our Mini Madeleines and Almond Sticks to our family of pastries. The description of both items are as follows: Mini Madeleines Classic French tea cakes with a distinctive shell-like shape and bumpy surface. Thick in size but soft and fluffy with a combination of slight lemon zest and buttery flavour. Best when complemented with a bowl of cold bean curd, the perfect fusion of a light snack between Western and Asian delights indeed! 100 grams of Mini Madeleines per bag. Almond Sticks Choux pastry crust layered with almond flakes and baked to perfection to give a crispy and crunchy sensation. Comes...
Ever wondered how are your puffs and pastries made? Here's a little behind the scenes video snippet depicting what we do on a daily basis to ensure that only the freshest and finest puffs, cakes and tarts are served to you! There might be variations in our baking techniques, store layout and display sets over the years as improvements are constantly being made, but our commitment to our customers remain unchanged. Contrary to some other stores that retail defrosted pastries, our bakers are stationed at our Causeway Point outlet 9am daily to begin preparations. Several rounds of baking will be carried out throughout our operating hours, as such, you can rest assured that only the best quality products are being...
Hi Pastry Lovers, By way of introduction, my name is Melvin Chua and I am the founder of Durian Garden. Our company specializes in delivering fresh from the farm durians to our lovely customer’s door-steps as a whole fruit or packaged in a box upon request. Today, I would like to share with you some fun facts regarding a popular type of durian in the market, the D24. Before I begin, I would like to thank my friend Yong Jin (enthusiastic young entrepreneur) for giving me this opportunity to write this blog post. How many of you know the reason why the D24 was named in that manner? I guess not many. Here is the actual reason: ‘D’ stands for Durian ,and...
With the advent of technological development, different aspects of our lives have been slowly progressing towards the end goal of full automation. This advancement has been unprecedented, and this can be evident from large dining establishments which have already integrated machinery which can cook an entire wok of fried rice without breaking into a sweat as an example. Without a doubt, the baking procedure is not spared either, and innovative companies such as Unifiller have already embarked on a research and development journey to facilitate the painstaking trial and error process. However, there comes the questions of whether the art of baking and the “love” that bakers put into their work be lost? Perhaps bakers might even become obsolete and redundant in the...
Happy Sunday pastry lovers!Here's a little sneak peak of what our team of bakers have been experimenting with. Presenting to you our first trial of making a Durian swiss roll cake! Contrary to other recipes in the market, our experimental durian swiss roll cake currently looks dull coloured as it does not contain any additional mix-in of cream in the filling to ensure the strong flavour bursts of the durian puree. If cream is added, the taste of the durian puree will be adversely affected since the levels of the durian flesh will be diluted. As such, there is a current trade-off between being visually appealing and being optimised to elicit the strong flavour bursts of the durian puree. In conjunction, the...
