Get your jam on
Seven lucky mother-and-child pairs participated in epicure & Bonne Maman Mother’s Day Bake Along on 12 May, where French jam and preserves were the star ingredients.
Nothing spreads the cheer of Mother’s Day festivities like the warm aroma of baking, epicure celebrated this special occasion with a unique mother-child bake along, sponsored by Bonne Maman. Identifiable by the famous red and white gingham lid, Bonne Maman boasts up to 37 flavours of jams and preserves. Each bottle is made using a minimum of 50 percent fruit content, without any colouring, preservatives or artificial flavouring. Mickael Penvern, marketing manager of Classic Fine Foods, which distributes Bonne Maman, kicked off the session with a quick introduction of how the range of jams always successfully passed the taste test, be it over bread, baking, or even cooking savoury dishes.
Our participants included jewellery designer Simone Chenscott with daughter Kianna Scott; homemaker Mavis Lee with son Kynan Chen; HSBC anti-money laundering analyst Nirmala Natasha Sathyamoorthi with son Teshvin Noel Murali; flight attendant Aurelia Ng with daughter Kiersten Tan; homemaker Nayika Tanthien with daughter Nicha Thammanichanond; associate director of finance of Proctor & Gamble, Anna Camille Endaya with daughter Anna Daniella Endaya; and sales executive of Classic Fine Foods Paterine Ng and daughter Maxine Mok.
Held at Culinaryon and led by deputy executive chef Daniel Teo, who demonstrated the recipes, guests enjoyed a fun afternoon baking Spritz Cookies with Jam and Fruit Tarts with Jam. Led by the creativity of the children, each mother-child pair went on to bake self-patterned spritz cookies filled with jam as well as fruit tarts filled with assorted Bonne Maman jams, of course.
Each mother-child pair was also presented with a personalised door gift of two complimentary bottles of Bonne Maman jam. “My favourite flavours were the apricot jam and the fig preserve, because they were full of flavour without being cloyingly sweet,” said Ng.