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Asian Baking’s Blurring Lines and Market Ambitions in World Baking: When Bread Is More Than Bread, What Defines a Pastry?
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2025.05.19Column
法國勞動節爭議：甜點名廚Cédric Grolet槓上勞動部，聚焦麵包業特殊地位
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The Wave of Vegetable Desserts: When American “Innovation” Meets Asian Everyday Life
Recently, American food media outlet Eater published a feature article declaring that “vegetable desserts” are emerging as a trend sweeping across the U.S. dining scene. From Washington, D.C. to New York, from Chicago to Los Angeles, top pastry chefs are incorporating zucchini, tomatoes, parsnips, even sea beans and celery into their refined creations. This wave is seen as a bold challenge to traditional frameworks. Nick Tamburo, chef at New York’s Smithereens, expressed his enthusiasm for this spirit of innovation, remarking: “A ‘French revival’ or ‘mid-century style’ restaurant can be fun, but I think we’ve already had enough of those.”2025.05.19Column
法國勞動節爭議：甜點名廚Cédric Grolet槓上勞動部，聚焦麵包業特殊地位
2025.09.16Column
The Wave of Vegetable Desserts: When American “Innovation” Meets Asian Everyday Life
Recently, American food media outlet Eater published a feature article declaring that “vegetable desserts” are emerging as a trend sweeping across the U.S. dining scene. From Washington, D.C. to New York, from Chicago to Los Angeles, top pastry chefs are incorporating zucchini, tomatoes, parsnips, even sea beans and celery into their refined creations. This wave is seen as a bold challenge to traditional frameworks. Nick Tamburo, chef at New York’s Smithereens, expressed his enthusiasm for this spirit of innovation, remarking: “A ‘French revival’ or ‘mid-century style’ restaurant can be fun, but I think we’ve already had enough of those.”2025.12.15Column
「妖怪麵包」逆襲為聖誕節定番：史多倫在日本的50年發跡史啟示
提到日本的聖誕節，大家都會第一時間想到草莓鮮奶油蛋糕（いちごのショートケーキ），但精於吸收外來文化並轉化為自己獨特風格的日本人，怎麼可能放過別的甜點？如果你在11月到訪日本，就會發現商店已經開始陳設聖誕節專區。而和台灣聖誕節「流行商品」品項可能每兩三年就不同的現象不同，有些歐陸聖誕節的甜點麵包，在日本卻會數十年如一日地堅守崗位。其中一個台灣少見的，便是來自德國的「史多倫」（Stollen或Christstollen）。2025.05.19Column
法國勞動節爭議：甜點名廚Cédric Grolet槓上勞動部，聚焦麵包業特殊地位
2025.09.16Column
The Wave of Vegetable Desserts: When American “Innovation” Meets Asian Everyday Life
Recently, American food media outlet Eater published a feature article declaring that “vegetable desserts” are emerging as a trend sweeping across the U.S. dining scene. From Washington, D.C. to New York, from Chicago to Los Angeles, top pastry chefs are incorporating zucchini, tomatoes, parsnips, even sea beans and celery into their refined creations. This wave is seen as a bold challenge to traditional frameworks. Nick Tamburo, chef at New York’s Smithereens, expressed his enthusiasm for this spirit of innovation, remarking: “A ‘French revival’ or ‘mid-century style’ restaurant can be fun, but I think we’ve already had enough of those.”2025.12.15Column
「妖怪麵包」逆襲為聖誕節定番：史多倫在日本的50年發跡史啟示
提到日本的聖誕節，大家都會第一時間想到草莓鮮奶油蛋糕（いちごのショートケーキ），但精於吸收外來文化並轉化為自己獨特風格的日本人，怎麼可能放過別的甜點？如果你在11月到訪日本，就會發現商店已經開始陳設聖誕節專區。而和台灣聖誕節「流行商品」品項可能每兩三年就不同的現象不同，有些歐陸聖誕節的甜點麵包，在日本卻會數十年如一日地堅守崗位。其中一個台灣少見的，便是來自德國的「史多倫」（Stollen或Christstollen）。