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Chef's Blog

Chef's Blog

Chef's Blog

How to Store My Bread?

The best way to keep bread at its best is to keep it at room temperature (around 20ºC) for a day. After the second day the bread will probably taste better reheated or toasted.

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Chef's Blog

Galette des Rois

The last few days of our Galette des Rois, served by the slice and available as whole cake now through Sunday, January 6th.
Each galette is handcrafted by hand and filled with homemade frangipane inside a flaky inverted pâte feuilletée crust.

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Chef's Blog

Chaussons aux Pommes

Or apple slippers as literally translated. The classic French apple turnovers is native to Normandy. Try them, for a real breakfast a la France, over steaming cups of coffee, hot chocolate or tea, at Croisserie Plaza Damansara as we bake limited quantities this weekend!

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Chef's Blog

Beef Stew Pies

Our latest bake is beef stew pies. Customer made her secret recipe beef stew filling, and we made the pâte brisée (pie crust). And it’s one of the best beef stew pies we have ever eaten!

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Chef's Blog

Eggplant Tartine

Eggplant with oyster mushroom Tartine. Emmental and Parmesan. Extra virgin olive oil.
New recipe with semi sundried tomatoes.

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