Chef's Blog

Something Exciting is Coming Soon!

Rich, buttery, and impossibly light, added with some awesome flaky crusts.

Love in time of Covid-19. #kitajagakita

Butter, torched & condensed milk on a thick slice of Pain de Mie. An indulgent treat indeed!

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.

Here's an idea what you can make at home with our Pain de Campagne, or French Sourdough.

Sandwich featuring our Sourdough Baguette, baked using Moulins Marion organic French flour.

Team Croisserie feasting on Galette des Rois. Who’ll be the lucky one to find the lucky charm in their piece?

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.

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!

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!

The heavenly French dessert perfect for afternoon tea!

Tarte Tropézienne filled with crème chiboust flavoured with real vanilla beans.

New tasting item. Brioche au Sucre.

Eggs Benedict with poached eggs and hollandaise sauce.

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

Moulin Marion is an independent master miller since 1897 located in Saint-Jean-sur-Veyle.

Handle the eggs, you handle the cake. Use fresh eggs at room temperature to bake good cakes.

Practicing proper hygiene is one of our bakery's most essential activity and strictly adhered to.

Perhaps it takes a little OCD to work in a kitchen! There are a number of culinary knife cuts every chef should know.