For Thanksgiving, I made five cakes ( two orange, three chocolate), five Grandma's tarts, and ten dozen of cookies. I also tried something new: I ran a 5k race at Turkey Trot in San Jose on Thanksgiving day. The last "race" was 20 years ago.
This year I discovered that we have good oranges year-round, while quince only lasts less than a month in the Bay area. Now is an excellent time for apples and pears. Even though I have the recipe for the chocolate mousse cake of Jacque Génin, I cannot make the same. It's the experience, skills, and way to work that matter. Maybe that's why there is no trademark for most recipes.
I have mixed feelings toward sugar. On the one hand, I tried to intake as little as possible myself and use less in the pastries to avoid cavities, diabetes, high blood sugar, high cholesterol, etc., in a word, for health. On the other hand, sugar makes us happy and energized. Sugar gives pastries desired texture, beautiful color, pleasant smell, and good taste and serves as a preservative.
I discovered that pastries still taste good with less sugar, but not too little. All my clients like less sweet things. As I tried out the recipes of Japanese chef Tsuda Yoko, I usually cut the sugar in half. Half sugar works out great for most cookies and cakes. For tarts, I don't add sugar at all to the fruits. They are naturally sweet enough, especially when they are in season. While I continue to experiment, I will find a way to enjoy beautiful and delicious pastries while staying healthy. My commitment is to bring people both happiness and health.
Another way I do this is to eat less. For afternoon tea or dessert time, I make the tea. I set nice plates and forks. I cut a small cake for everyone and slowly enjoyed it with tea. This way, I eat fewer sweets and still feel very satisfied.
Ultimately, I would like to thank my Taichi teachers and Taichi brothers and sisters. I thank my friends, neighbors, parents, and teachers from my kid's school. You have helped and supported me in establishing my bakery business from scratch. I wish you all a beautiful holiday season!
I have mixed feelings toward sugar. On the one hand, I tried to intake as little as possible myself and use less in the pastries to avoid cavities, diabetes, high blood sugar, high cholesterol, etc., in a word, for health. On the other hand, sugar makes us happy and energized. Sugar gives pastries desired texture, beautiful color, pleasant smell, and good taste and serves as a preservative.
I discovered that pastries still taste good with less sugar, but not too little. All my clients like less sweet things. As I tried out the recipes of Japanese chef Tsuda Yoko, I usually cut the sugar in half. Half sugar works out great for most cookies and cakes. For tarts, I don't add sugar at all to the fruits. They are naturally sweet enough, especially when they are in season. While I continue to experiment, I will find a way to enjoy beautiful and delicious pastries while staying healthy. My commitment is to bring people both happiness and health.
Another way I do this is to eat less. For afternoon tea or dessert time, I make the tea. I set nice plates and forks. I cut a small cake for everyone and slowly enjoyed it with tea. This way, I eat fewer sweets and still feel very satisfied.
Ultimately, I would like to thank my Taichi teachers and Taichi brothers and sisters. I thank my friends, neighbors, parents, and teachers from my kid's school. You have helped and supported me in establishing my bakery business from scratch. I wish you all a beautiful holiday season!
