Special Program
Subtle yet genuine tenderness, a midsummer afternoon’s gentle intoxication — Interview with cône pâtisserie
More Article
2025.07.25Special Program
A Spoonful of Dessert Holds Every Moment of Breakthrough —— Interview with Brillante Pâtisserie
In the bustling heart of the city, Brillante Pâtisserie blooms elegantly on a lively street corner. The moment you step inside, it feels as if you’ve crossed time zones and entered a dessert universe parallel to Paris. Gentle sunlight pours through rows of glass display cases, illuminating each cake, pastry, and scoop of ice cream with a soft, radiant glow.2025.08.05Special Program
From Bean to Parfait: A Cocoa Fruit’s Ode to Earthly Abundance — Interview with TERRA Bean to Bar Chocolate
Starting with the cacao bean, and starting with the land. TERRA Bean to Bar Chocolate is one of the few specialty chocolate brands in Taiwan that works from the very source, boasting the widest range of origins across the island. From carefully selecting beans, roasting, grinding, tempering, to molding, every step is done by hand. With the vision of bringing chocolate into daily life, TERRA not only offers bean-to-bar dark chocolate from origins around the world, but also extends its craft into desserts, beverages, and savory creations—expressing the connection between terroir, cacao, and artistry in diverse forms.2025.07.25Special Program
A Spoonful of Dessert Holds Every Moment of Breakthrough —— Interview with Brillante Pâtisserie
In the bustling heart of the city, Brillante Pâtisserie blooms elegantly on a lively street corner. The moment you step inside, it feels as if you’ve crossed time zones and entered a dessert universe parallel to Paris. Gentle sunlight pours through rows of glass display cases, illuminating each cake, pastry, and scoop of ice cream with a soft, radiant glow.2025.08.05Special Program
From Bean to Parfait: A Cocoa Fruit’s Ode to Earthly Abundance — Interview with TERRA Bean to Bar Chocolate
Starting with the cacao bean, and starting with the land. TERRA Bean to Bar Chocolate is one of the few specialty chocolate brands in Taiwan that works from the very source, boasting the widest range of origins across the island. From carefully selecting beans, roasting, grinding, tempering, to molding, every step is done by hand. With the vision of bringing chocolate into daily life, TERRA not only offers bean-to-bar dark chocolate from origins around the world, but also extends its craft into desserts, beverages, and savory creations—expressing the connection between terroir, cacao, and artistry in diverse forms.2025.07.29Special Program
The Flow of Freedom and Flavor: Reconstructing a Summer Memory in a Glass—— Interview with Süivre Lab Suivre.
Strolling down the street, a grayscale studio hides quietly yet gently waves to passersby. Sunlight streams through the windows, casting light on dessert displays that resemble fragments of a ritual — tender yet vivid, outlining Chef Joyce’s unique style. This is Süivre Lab — a creative space unbound by style and unfettered by technique. Its name comes from the French word suivre, meaning “to go with the flow.” Joyce smiles, saying, “I hope to create in tune with my passion, my state of mind, and the rhythm of my life, rather than letting pastry become a set of professional regulations.”2025.07.25Special Program
A Spoonful of Dessert Holds Every Moment of Breakthrough —— Interview with Brillante Pâtisserie
In the bustling heart of the city, Brillante Pâtisserie blooms elegantly on a lively street corner. The moment you step inside, it feels as if you’ve crossed time zones and entered a dessert universe parallel to Paris. Gentle sunlight pours through rows of glass display cases, illuminating each cake, pastry, and scoop of ice cream with a soft, radiant glow.2025.08.05Special Program
From Bean to Parfait: A Cocoa Fruit’s Ode to Earthly Abundance — Interview with TERRA Bean to Bar Chocolate
Starting with the cacao bean, and starting with the land. TERRA Bean to Bar Chocolate is one of the few specialty chocolate brands in Taiwan that works from the very source, boasting the widest range of origins across the island. From carefully selecting beans, roasting, grinding, tempering, to molding, every step is done by hand. With the vision of bringing chocolate into daily life, TERRA not only offers bean-to-bar dark chocolate from origins around the world, but also extends its craft into desserts, beverages, and savory creations—expressing the connection between terroir, cacao, and artistry in diverse forms.2025.07.29Special Program
The Flow of Freedom and Flavor: Reconstructing a Summer Memory in a Glass—— Interview with Süivre Lab Suivre.
Strolling down the street, a grayscale studio hides quietly yet gently waves to passersby. Sunlight streams through the windows, casting light on dessert displays that resemble fragments of a ritual — tender yet vivid, outlining Chef Joyce’s unique style. This is Süivre Lab — a creative space unbound by style and unfettered by technique. Its name comes from the French word suivre, meaning “to go with the flow.” Joyce smiles, saying, “I hope to create in tune with my passion, my state of mind, and the rhythm of my life, rather than letting pastry become a set of professional regulations.”