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.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.