Reply to How and why did Asia supplant Europe at being better at pastries and bread making?

Forum Index » Food, Cooking, and Restaurants

Reply to "How and why did Asia supplant Europe at being better at pastries and bread making?"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous]Asia is blowing Europe out of the water at their own art:

https://www.cnn.com/2025/01/27/travel/japan-france-pastry-world-cup-intl-hnk/

If you've been to Japan, Singapore, Thailand, South Korea, Malaysia, China, etc..you'll know.  Asia is blowing the doors off pastry and bread making.  You get far better croissants, baguettes, cakes, and other pastries now in Asian than you do in France, Italy, or virtually anywhere else.  They take extreme attention to detail, to optimizing food chemistry, and introducing new flavors and designs in Asia.  But how and why did this come to be? Do the French simply not have enough students anymore? Does no one in the west want to spend the time anymore learning the craft to become a master expert.

Yes, we've been to Japan 3 times and France 4.  Japan was the clear winner for croissants, pastries and bread  by a country mile.  I am still dreaming about the Danish we had with wild berries from the forests at the foot of Mt. Fuji with a sweet cream center made with cream from Hokkaido cows.  Perfect pastry dough too. [/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics