Latest news with #pastries
Globe and Mail
11 hours ago
- Entertainment
- Globe and Mail
Cafe Amberdo Offers a Serene Escape in the Heart of Kitsilano
Tucked away from the daily rush of Kitsilano, there's a café that seems to follow its own quiet rhythm. It doesn't chase trends. It doesn't compete. It simply is unpretentious, calm, filled with soft light streaming through tall windows, and carrying the kind of scent that reminds you of home. At first glance, nothing shouts for attention. Nothing feels artificial. The space is minimal yet warm plain wooden tables, plants thoughtfully arranged by the windows, and a small display case that draws you in more than any billboard ever could. This is a place locals know well. Many start their day here with warm bread, fresh coffee, and a few moments of stillness before the noise begins. Some come back in the afternoon, maybe for a slice of cake, maybe just for the quiet familiarity the place offers. For them, Café Amberdo isn't just a stop, it's part of their daily rhythm. A New Story in the Display Every Morning Each morning, a new story begins behind the glass display. There's no repeat menu here, no day-old pastries. Everything is made fresh, just for that day. And by the day's end, it's all gone. This constant cycle of flavor and freshness is one of the reasons people fall in love with this café. The croissants are served while they're still warm crispy on the outside, soft on the inside. Some days the display is bright with a lemon cake; other days it might be a fig tart or an apricot galette. It all depends on the season, and the mood in the kitchen. And the coffee? It's never just coffee. It's selected with care and brewed with patience. There's no rush. No soulless speed. The cup in your hand is a quiet gesture of attention to the taste, to your mood, to the moment you're in. At Café Amberdo, this balance between flavor and feeling has become its signature. A Place That Speaks, Even in Silence In many spaces, we feel the need to perform act formal, act friendly, follow a script. But not here. At Amberdo, you're allowed to just be. If you want solitude, the space offers it. If you want to write, read, or simply watch the world go by, no one intrudes. Tables are spaced just right. The music is always in the background, never the main act. The lighting is soft and natural not staged. Every detail is designed to make you feel comfortable without having to pretend. The staff are the same way. Quiet, attentive, and genuinely present. You don't need to explain things twice. After a visit or two, they'll remember what you like. It's this quiet awareness, this understated hospitality, that makes people stay. Even the small things reflect that spirit. Packaging is fully recyclable. Leftovers aren't thrown out they're donated to local causes. None of it is a marketing trick. It's just how things are done here. At Café Amberdo, respect for people and for the planet is woven into the fabric of the place. A Place That Lasts—Without Needing Ads In a neighborhood like Kitsilano, there are plenty of places to get a coffee or a pastry. But staying in someone's memory takes something more than just taste or design. What brings people back is the quiet sense of trust they feel even on a first visit. No one here tries to sell you anything. People find the place on their own. And those who walk in even just once often come again. Even if all they did was sit in silence for a few minutes. Without flashy ads or seasonal discounts, Café Amberdo has found its way into the hearts of its visitors. Not by copying anyone else. Just by being honest. Just by staying true to a few simple things. And that's what makes it unforgettable. In a world where most places are starting to feel the same, sometimes all it takes is one small, sincere space to remind you what real feels like. Media Contact Company Name: Amberdo Cafe Contact Person: Mike Hassy Email: Send Email Address: 2678 West 4th Avenue City: Vancouver State: BC V6K 1PK Country: Canada Website:
Yahoo
05-07-2025
- Business
- Yahoo
Butter's global price surge hits croissants and kitchens alike
(Bloomberg) — At the Mamiche bakeries in the 9th and 10th arrondissements of Paris, their famous pains au chocolat and croissants depend on an essential but increasingly scarce ingredient — butter. Foreign Buyers Swoop on Cape Town Homes, Pricing Out Locals Trump's Gilded Design Style May Be Gaudy. But Don't Call it 'Rococo.' Massachusetts to Follow NYC in Making Landlords Pay Broker Fees NYC Commutes Resume After Midtown Bus Terminal Crash Chaos What Gothenburg Got Out of Congestion Pricing The bakery's regular supplier can no longer provide a steady flow of French beurre de tourage, a type of flat butter used to make the pastries. Mamiche has gone searching elsewhere to ensure the steady flow of sweet treats from its ovens, but it's coming with a cost. Butter prices in most of the world are lingering near record highs, with little end in sight to the surge. It's the result of a complex interplay of factors — challenges faced by dairy farmers from France to New Zealand, changes in Asian consumers' appetites that's spurring global demand, and commercial decisions by milk processors defending their bottom line. The end result is more cost pressure on consumers' favorite foods. 'When we have to change supplier, we can really see the difference' said Robin Orsoni, commercial operator for Mamiche. Other providers are charging prices 25% to 30% higher but Mamiche has to absorb the cost because 'we want to make our customers happy, we need the butter.' Around 70% of the butter exported around the world comes from two places — Europe and New Zealand. Each began 2025 with historically low stockpiles, and this supply tightness has caused prices to spike to a record, according to the Food and Agriculture Organization. The roots of the squeeze can be traced back to 2022, when the price of milk in Europe peaked as inflation and fuel costs hit farmers hard, pushing dairy processors to look at the best way to maximize profits. Butter is made by removing cream from raw milk and churning it. Once the process is complete, you are left with butter and buttermilk, the latter of which 'has some industrial uses, but those are relatively limited,' said Monika Tothova, an economist at the FAO. It's used for some cooking, to make other dairy products, and for livestock feed. In contrast, 'if you make cheese, you process the entire volume of milk,' said Tothova. Even the by-product from cheese-making, called whey, is in high demand from commercial food makers for flavoring and nutrition, or gym enthusiasts to bulk out the protein in their diets. European Union dairy processors have making more and more cheese. As a result, the bloc's butter production has steadily declined and is expected to hit an eight-year low this season, according to estimates from the US Department of Agriculture. Milk production itself is also becoming more challenging. In Europe, farmers' herd sizes are shrinking due to financial pressures, and they now face added risks to their cows from bluetongue virus, said Jose Saiz, a dairy market analyst at price reporting agency Expana. Lumpy skin disease, which can curb an infected cows' milk yields, is also making its way into Italy and France. Just as butter has fallen out of favor with dairy processors, consumers are developing a stronger taste for it, particularly in Asia. Global consumption of butter is expected to grow 2.7% in 2025, outpacing production, according to the USDA. In China demand has already grown by 6% in just one year. Usage in Taiwan between 2024 and 2025 rose 4%, while in India, the world's largest consumer, it is up 3%. Hong Kong's French bakery chain, Bakehouse, has been tapping into Asian consumers changing tastes. Its annual butter use is currently about 180 tons, an increase of 96 tons from the prior year after they opened two new stores, in addition to another 180 tons of cream, according to co-founder Gregoire Michaud. The firm only buys from well established suppliers — New Zealand has a top-tier reputation but China isn't good enough yet, he said. In New Zealand, which is a major dairy exporter and produces about 2.5% of global milk supply, butter production has yet to return to pre-pandemic levels, fluctuating around 500,000 tons a year since 2020. As in Paris, supply scarcity and high butter prices have forced Hong Kong's Bakehouse to cycle through three different providers in just a short period - from Australia, to New Zealand and then Belgium. Now they're potentially looking for a fourth. Western consumers are also eating more butter, which for years was shunned for being unhealthy, as they look to cut ultra-processed foods out of their diets. Purchases of pure block butter in the UK have grown, said Susie Stannard, lead dairy analyst at the UK Agriculture and Horticulture Development Board. 'Consumers who can afford it will still buy butter,'she said, but they aren't immune from price pressures. At the newly opened Morchella restaurant in London's Clerkenwell district, the brown butter and bread that was so popular at its sister eatery, Perilla in Newington Green, has been replaced with olive oil. Before the recent price hikes 'you'd put a lot of butter into the pan to base that piece of fish and meat,' said Ben Marks, who heads up the kitchens at Perilla. 'Now you've just got be much cleverer.' Relief for consumers isn't expected to come any time soon. Butter prices are also affected by the global conflicts, supply chain disruptions and tariff wars that have roiled every other commodity. Amid this 'very hot market,' Hong Kong's Bakehouse is now prioritizing butter from closer providers to avoid a loss of supply, said Michaud. Orsoni said Mamiche will absorb the higher cost of butter to keep French staples affordable for its customers, but Perilla's Marks said it's 'inevitable' that diners will face higher prices. The heat wave seen in Europe in recent weeks could also exacerbate the situation. High temperatures can reduce yields from diary cows, while also pushing up demand for other products that compete with butter for the fatty cream taken off the top of milk. Tennis fans reaching for cream to accompany their strawberries as they watch Wimbledon, or workers cooling down with an ice cream in city plazas, 'can only hold butter prices up,' said Stannard. 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Telegraph
02-07-2025
- Business
- Telegraph
Greggs hit by heatwave as shoppers shun sausage rolls
Bakery giant Greggs has warned that the recent heatwave led to shoppers buying fewer pastries, resulting in a sharp drop in the company's share price. In an update to investors, Greggs said 'very high temperatures' triggered a reduction in footfall across its stores, with shares falling by more than 14pc in early trading. The hotter weather increased demand for cold drinks, Greggs said, but customers have steered clear of its hot pastries and sausage rolls. It said this will lead to lower profits this year, fuelling concerns over the company's valuation after Greggs shares fell by 40pc in the last six months. Greggs' update came after the NHS warned the public to stay indoors on Tuesday as temperatures his 34.7C in some parts of the country. This followed weeks of warmer weather, with Met Office figures suggesting that this June was the hottest ever in England since records began in 1884. The latest profit warning will reignite the debate over Greggs' recent performance, as some customers question whether it is still good value after a string of price increases. In January, it raised the price of sausage rolls by 5p, blaming its higher wage bill, increased tax costs and ingredient increases. Roisin Currie, the chief executive of Greggs, said: 'We had to look at it around inflation headwinds. We came out of Covid in peak inflation territory.' Analysts at Peel Hunt said the weather had clearly hit Greggs, but they were equally concerned over 'the group's relative value proposition being eroded in the eye of the consumer'. Improved performance is key as Greggs pushes ahead with a major expansion drive, having opened 87 new shops in the first half of 2025. It now has 2,649 stores. The company said it was confident it would hit its target of opening up between 140 and 150 new stores by the end of the year. However, long-term plans to hit 3,500 stores have been described as overly ambitious by Peel Hunt. He said: 'This implies store densities of one Greggs for every 19,000 people, which comes well ahead of McDonald's store estate and ahead of Costa.'
Yahoo
30-06-2025
- Business
- Yahoo
'Amazing' Durham café announces sudden closure over 'burden' rising costs
An 'amazing' Durham café has closed after rising costs became 'more and more of a burden'. Maple Patisserie, on Durham's Riverwalk, announced 'with a heavy heart' on Monday (June 30) that it has shut the doors. Founded in 2022, the family-run business has become known for serving up 'excellent' hot drinks and 'truly amazing' pastries. But today, the business confirmed on social media that it had decided to close, thanking customers for their support over the years. A statement said: 'With a heavy heart, we have decided to close Maple Patisserie. 'We feel like it's the right time to leave with the ever rising costs becoming more and more of a burden. We couldn't have done it without you, and for that we are forever grateful. 'So sincerely, thank you from the bottom of our hearts to everyone that has ever supported the business and enjoyed Maple desserts. We will miss it always. Farewell.' The closure has already been met with sadness online, with one person saying: 'Absolutely gutted. You are going to be a big miss. 'Have so many happy memories coming in to see you guys. All the best for the future and we will be in touch for the next birthday cake.' Another added: 'So gutted for you both, you have put your heart and soul into it. You will be a big miss for so many people who loved coming to your shop.' Read more: North East family's 'nightmare' wait for son's body after his sudden death in China 'Deeply saddened' headteacher of Mylo Capilla pays tribute to 'cherished' teen 'Botox' probe into adverse reactions continue with 28 people reporting symptoms The news comes just days after another Riverwalk venue - Estabulo - was left with questions over its future after enforcement agents took control of the site. A forfeiture notice - a document used by a landlord to terminate a lease - was placed on the windows of the site, saying bailiffs have re-entered. A spokesperson for Estabulo said there has been 'no official confirmation regarding the permanent closure of the restaurant'.
Condé Nast Traveler
30-06-2025
- Entertainment
- Condé Nast Traveler
How You Can Experience London Like a Local
Transcript Hi, I'm Sarah Allard, London local and travel expert. Now, the internet has plenty to say about what you should do when you're in my city, but not all advice is made equal. I'm here to take you beyond the tourist traps to the places that make London actually special. [bright music] [upbeat music] I feel like the cafe and bakery culture in London has, particularly over the last five years, just gone crazy. You can absolutely expect to see people queuing for maybe even up to an hour at their favorite bakery now. Let's see where the internet recommends we get some pastries. So I'm actually seeing quite a lot of Afternoon Tea. Afternoon Tea is a great shout, but it's not really something that a lot of us London locals tend to do. I might go for Afternoon Tea, maybe, if my mom is visiting. The Ritz is probably the most iconic spot that you can go, but if you really wanna get yourself immersed in local life, then I would totally recommend a bakery. [groovy music] Morning. How are you? [Server] I'm good, how are you? I'm good, thanks. I'd love a maritozzi. Thank you [laughing]. [groovy music] This is a maritozzi. So this is the reason why I love Forno and I think it's the best bakery in London. When you're in Forno, I feel like you see every type of Londoner. There's people that have just come in from a run. There's parents with kids, you've got people working, people meeting up, having a chat. [groovy music] What do you think makes Forno so popular? Why do you think you get these Saint and San-yous? I think part of the appeal is seeing the bakers create the goods, like in front of you, people are always taking photos, like walking to the bathroom. We see them like sneakily pull out their phone [laughing]. With the maritozzi we're like making all day long because we just sell out. So we always have the buns ready to fill with cream throughout the day. A maritozzi is basically like a bready bun. Brioche, yeah. Brioche bun. And then we make a Chantilly, which is a sweetened whipped cream and we just fill that in the center. [Sarah] So what do you reckon is like the maximum number of maritozzis you've made in a day? I think easily like 300 to 400. My Gosh. I dunno how you're supposed to eat one because... [Server] Oh yeah, that's... Is there a technique to eating one? Like no, but I've seen every way here. I've seen people like tackle it with a knife and fork. Some people just go for it. I don't think there is like a one way, but I really enjoy watching the customers struggle [laughing]. So there's really no pretty way to eat this, but I'm just gonna go for it. So good. [upbeat music] So London is often referred to as The Big smoke, but it's actually one of the world's largest urban forests. So let's see where the internet suggests that we go. Okay, I'm seeing a lot of Hyde Park. Hyde Park. Hyde Park. And you know what? Hyde Park is amazing. It's iconic park right in the center of the city. It's huge, but you won't find many locals there. Where you will find locals is somewhere like Hampstead Heath. Hampstead Heath isn't exactly a secret, but what you might not know about is this hidden structure tucked away in plain sight called The Pergola, and it's just covered in these beautiful vines and flowers. And on a day like today, it's just beautiful. [upbeat music] So there's a lot of different information out there about what this actually started life as. And some say that it started life as a pleasure garden in the 20th century for London's high society, which I kind of love. When you're here, you can just imagine people swanning around having drinks, chit-chatting. I love to think of it as that. Bearing in mind, we're in the city, it's so quiet here and you actually really feel like you are in nature. I can just hear the birds singing. You kind of get the little buzz of insects now and then, it's so peaceful. And the smell of the flowers, I wish you could smell it, it's just absolutely amazing. [upbeat music] One of the reasons I love the Heath so much is that you get these incredible views that you just don't get from the tourist traps. London I'm looking at you. The people watching here is so good and if you're lucky you can actually spot the odd celebrity or two. I've actually heard that Harry Styles walks his dog through here. [bright music] When it comes to art and culture, London is hard to beat. Our history combined with how multicultural London is, creates this incredible creative scene that people come from all over the world to experience. Let's see what the internet says we do for a bit of culture. I've seen the British Museum, Tate Modern, the National Gallery, all really great options. But if I had an afternoon to spend somewhere for a bit of culture, I would come to The Wallace Collection. It's super central. We're just moments from Oxford Circus here. So it's a really busy part of town, but actually you wouldn't know it from where we are right now. And it does feel like a bit of a hidden spot. [bright music] First of all, the gallery itself is so beautiful and that's before you've even got to the art on the walls. It's home to one of the most impressive fine art collections in the world. Some of this stuff dates back to the 14th century and one of the best parts about it, like a lot of the galleries in London, is that it's actually completely free to just come in and wander around. [bright music] The vibe of the gallery is so peaceful. You genuinely feel like you've snuck into someone's home and like you're looking at their private art collection. I like to come here in the afternoons. You often find that you might have the place to yourself just like I do now. I feel like every time I come here I discover something new. There's just so much to see. Now, I don't believe in ghosts, but it is said that some of the paintings here are haunted. I'll let you tell me which ones you think might be. [upbeat music] I don't think it's any secret that us Londoners love a drink. We are so spoiled for choice when it comes to amazing pubs, amazing bars, and the absolute best thing we love is drinking a pint in the sunshine. In fact, someone's even invented an app where you can track exactly which pubs have sun at exactly what time. So let's see where the internet thinks that we should go for a drink. So I'm seeing a lot of pubs in Central London. The ones in Central London are really, really good. But I think that coming to East London you're gonna have a far more authentic experience of what it's like to be a local in London. My top recommendation would be to come to Satan's Whiskers in Bethnal Green. [groovy music] So today I'll be joined for a drink by my friend Hannah. So Hannah is an amazing drinks writer. She's been writing about drinks for about six years it's been, and now got a really exciting gig writing for The Guardian. Yeah. As the drinks critics so everything from wine to beers to BuzzBallz. And cocktails. What a job. Thank you so much. Thank you so much. This is the menu of today. I kind of want to start with something sparkling. I love anything 75 and I also love cognac. [groovy music] Thank you so much. Of course. Oh my gosh. Cheers. Cheers. So good to see you. How was it? Oh, it's a lot stronger than I thought it was gonna be. Which obviously because it's got cognac in it. What do you think it is about Satan's Whiskers that the locals love so much? Well, I feel like you've kind of already answered the question, like this is a bar that is for locals. I mean, when we were up at the bar and we kind of noted that the menu is something that changes absolutely every single day. That was something, 'cause when it opened 13 years ago, like no one was drinking cocktails in Bethnal Green. And the daily changing menu gave locals a reason to come back. And since then they've won like pretty much every single award there is to be won of Euro bar in London. I've actually come here before and I've been sitting at the bar and someone's literally challenged me and said, Okay, gimme four ingredients that you like and I'll make you something. And there aren't many places in London where you can get that. Tell me a bit about like the drinking scene in London, how it's changed since you've been writing about drinks. Do you think that there's been a bit of a move away from super experimental types of cocktails? I always get asked at the start of the year about drinks trends for the rest of the year. And I think that the idea of trends, like whether it's in hospitality or food or drink or even fashion, it's this idea that it's kind of like out with the old in with the new. But I think the thing that I love the most about London drinkers and drinking establishments is like the sheer variety. And just because you, I dunno, for example, get into clarified tomato cocktails, it doesn't mean that you're gonna completely forget about orange wine or kind of like a dirty martini with blue cheese. Tastes are constantly expanding, evolving and I think it's such a treat to be part of such an experimental and diverse drink scene. [upbeat music] So whenever I'm traveling, going to a market in that place is one of my absolute favorite things to do. I think you really get to know the culture and the people really well. And I have to say that London does markets the best. Let's see what the internet thinks is the best market in London. So I'm seeing a lot of mentions of Borough Market and Camden as well. I love Borough Market. It's so iconic and there's some really incredible food places there to try. But it can be quite touristy and it gets super busy. I'd much prefer to hop on my bike and come here to Broadway Market. [upbeat music] I absolutely love Broadway Market. It is definitely one of my favorite places to come at the weekend. But you'll find it's gonna be bustling every day of the week. It's always full of interesting people and there are some really good snacks around. The shopping here is also really good and I feel like every time I come away from Broadway Market, I have something that I didn't know that I even needed. [upbeat music] One of my favorite stops on Broadway Market has to be the Broadway Bookshop. I come in here all the time and you can just get lost in here for ages and ages. Yes, we get lost a bit sometimes too if we get stuck on doing a bit of shelving and it's really satisfying, sort of arranging everything. During the week, we usually have our locals and we've got locals who've been coming for the whole 20 years and some of them have been, you know, crawling about on the floor when they first came in and now they've got jobs and girlfriends and boyfriends and stuff and they come in. It's really nice. The market is sort of bustling with every kind of world street food you can get. I just love bustle and I love people. That's why London's so wonderful. Everybody can just be who they are in London. [upbeat music] I think people think that British food is boring and bland. Maybe they just associate London with like fish and chips, which I love. But it's certainly not something that we eat every day. So let's see where the internet thinks we should be eating today. So I'm seeing a lot of pubs, a lot of Chippy's, some actually really good recommendations. But my top choice for eating in London has to be St. John. [upbeat music] Today, I'm so excited because I'm gonna be there with a restaurant icon, Trevor Gulliver himself. Wow. This is a strong start to the day [laughing]. Yes, yes. So, what do we have here, Trevor? [Trevor] This is a Fergroni. [upbeat music] Cheers. Cheers. They're very strong, but they are so good. It's just so refreshing and it just pairs perfectly with the meal that we're about to have. [upbeat music] So we have got roast bone marrow with a parsley salad and it just looks incredible. I mean, there's no dish in London like this, but I have to admit, I don't think I know the proper way to eat it. So Trevor [laughing], could you show us how you are supposed to... [Trevor] Yeah, I would take that with your fingers. [Sarah] You go for it as well. I'm just a bit of a... [indistinct] Little hole there, I'm just gonna get it all out there. [Sarah] Oh wow. Okay. You take the wet salt. Parsley salad. Very simple. [Sarah laughing] As good as it ever is. Yeah. Cheers to that. [upbeat music] what we have now is another one of my favorites, Welsh Rarebit, which is absolutely delicious. What's the history behind this one? Trevor, tell us a little bit about this. I'm gonna dig in 'cause I'm starving. I'm gonna tell you what to do, so... [Sarah] Oh yeah, please do. Okay. Good idea is you score the canals, so you can do it diagonally, be positive. And then you take your Lea & Perrins. I should say Worcestershire sauce. And just tip it so it runs down the canals. And then I would suggest that you could cut that into slices or fingers like [indistinct]. So what we would invariably do is just slice it. Once, whoever did the honors... [Sarah] Rarebit fingers, I like it. We would slice it into Rarebit fingers and munch it. If you're having a a glass of good cider at the bar or whatever. It's just so comforting. [upbeat music] The first time I came here, I smelled the Madeleines and it almost made me cry. It just really reminded me of like being at home. It's just so buttery and comforting. And this is another of the dishes that so many people associate with coming to St. John. Can you tell us a bit about where the Madeleines came from? Why Madeleine's? Madeleines are a finish. They're a thank you. You don't finish them. Put 'em in a bag, take home. Do you have Madeleine's every day? [Trevor] No, but I'll never pass up the opportunity to have Madeleine. Absolutely. So those are some of my favorite spots in London. I really hope you enjoyed them. Let me know what you think in the comments. [upbeat music]
