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

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]It's because Asians love sugar.  They put lots of sugar in bread and pastries and love to make sweet things.  Europeans like sweets but nothing like Asians.

Milk bread anyone?[/quote]

I agree that Asian sweets tend to be sweeter and not always in a preferable way. Also I think a lot of Asian pastry that is spectacular is very specific to one restaurant or bakery. But in France or Vienna you will stumble into some random bakery and still be able to find amazing bread or basic pastries. The top pastry chefs in Tokyo might be doing more creative, exciting things than the top pastry chefs in Paris, but the average croissant in Paris is still better than the average croissant in Tokyo because there's just a floor for pastry in France in terms of quality and that's not necessarily true in other places.[/quote]

Spoken like someone who has never been to cities like Seoul or Tokyo.  They have B
boulangeries and patisseries on almost every single block there.  The quality is outstanding on average, and beats much of the stuff you can find in Paris or Vienna.  Japan and South Korea are often obsessed with French culture and recapitulate back at home so well now that theyre doing it better.  It is well known that in France bread and croissant making is a dying art.  No one wants to work hard anymore for long hours in order to sell 1 euro baguettes. Contract that to Asia where they have an inherent philosophy that if you are going to do something, do it well and be as perfectionist as possible.  I mean we are talking about areas of the world where they have to cook and handle rice for 10 years before they're all to handle fish to make sushi, and we are surprised the Japanese now beat France in pastry competitions? Almost no one in the world can beat the Jaoanese when it comes to dedication to a craft and extreme attention to detail.[/quote]

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