ED­I­TOR’S NOTE

Epicure (Indonesia) - - CONTENTS -

Most of us will agree that there are few aro­mas more de­li­ciously en­tic­ing and evok­ing than freshly baked breads. It’s one of the tricks real es­tate agents use when mar­ket­ing their clients’ homes: pop a loaf of fo­cac­cia or a tray of crois­sants in the oven to trig­ger a happy mood. Su­per­mar­kets in­un­date their aisles with the smells of baked goods so shop­pers are en­cour­aged to spend more. Com­pa­nies tap on the power of scent mar­ket­ing to launch their prod­uct cam­paigns.

Ap­par­ently the im­pact bread has on consumers goes be­yond in­flu­enc­ing pur­chas­ing de­ci­sions. One study, pub­lished in the Jour­nal of So­cial Pyschol­ogy, pur­ports that the lin­ger­ing aroma of baked bread can make one a kin­der person as it put strangers in a more pos­i­tive and al­tru­is­tic mood. Call me a hope­less op­ti­mist, but if that is in­deed true, Mother Earth would cer­tainly be a friend­lier and safer place to live in. Why break bones when you can break bread?

As a die-hard carbs fan, one of the first things I look out for when I’m din­ing at a restau­rant is the bread bas­ket. It’s rare to find chefs in Sin­ga­pore who lav­ish the same at­ten­tion on breads as they do on their de­gus­ta­tion menus. Whether it’s due to is­sues of kitchen and space con­straints, labour ef­fi­ciency or low mar­gins, many es­tab­lish­ments have stopped baking their own breads. For va­ri­ety, Tablescape Restau­rant & Bar in Grand Park City Hall im­presses with 14 types of bread, all baked in-house; guest choose four kinds along with an op­tion of salted or un­salted but­ter. Vian­ney Mas­sot, a pro­tege of Joël Robu­chon, whose es­tab­lish­ments are known for their bread trol­leys, con­tin­ues this time-hon­oured tra­di­tion at his name­sake restau­rant in Hong Kong Street. Comté cheese bread, mini crois­sants and crusty mini baguettes fill a classy black and gold trimmed, three-tiered bread trol­ley ac­com­pa­nied with fleur de sel and the piece de re­sis­tance –Beill­e­vaire but­ter. (The fam­ily-run French pro­ducer still makes but­ter from raw cream in wooden churns.)

Whether you are a baking en­thu­si­ast look­ing to im­prove your craft or a bread lover search­ing for your next slice of heaven, I hope you can find plenty to love about our Bril­liant Bakes-themed is­sue.

When it comes to the art and science of bread­mak­ing, few are as zeal­ous as Dean Brettschne­i­der, founder of Baker & Cook.

Vian­ney Mas­sot Restau­rant

Tablescape Restau­rant & Bar

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.