Latest news with #pastry
Yahoo
9 hours ago
- Business
- Yahoo
Viral bakery Bao's Pastry to open 2nd outlet in the West this September
It appears that the bread gods have heard my pleas, as viral Chinese bakery Bao's Pastry is set to open its second outlet in Singapore in Sep 2025, this time in Westgate. While the brand has yet to make an official announcement, netizens have spotted its signage taking over the former Scarlett Supermarket space on B1 of the mall. If you're in the loop about all things doughy and sweet, you'll know Bao's Pastry first made waves when it launched its first overseas store at Paya Lebar Square's Scarlett earlier in May. Founded by Mr Bao Caisheng in Beijing back in 2004, this brand is beloved across China (and now Singapore, too) for its fusion of French patisserie techniques and traditional Chinese flavours, resulting in a range of nostalgic and novel bakes. Still not convinced? In 2023 alone, the bakery sold over 200 million of its signature Xiaobei Cakes! You can expect the same popular bakes at the new Westgate outlet. To start, I'd recommend getting said acclaimed 200-million seller Crispy Floss Cake (Seaweed)(S$3.60 for 2 pcs), a savoury-sweet chiffon cake blanketed in crispy seaweed and pork floss, with a touch of sweet cream waiting to spill over on the inside. Other fan favourites include the Butter Mochi (S$4.90 for 6 pcs), with its golden caramelised crust and chewy centre, and the visually stunning Velvet Taro Egg Tart (S$2.90), layered with smooth orh nee and a whisper of pulut hitam. Sometimes, basic is still best. Bao's Pastry also offers Portuguese-style egg tarts, flaky pineapple pastries, and traditional Chinese-style sweets like hawthorn crisps and egg-yolk puffs that come in gift-friendly boxes. The exact opening date of the Westgate outlet hasn't been confirmed yet, but one thing's for sure: Westies are in for a treat (East side best side, who?). I'm already counting down the days till September! See you at the opening? Hung Huat Cakes & Pastries: 49 years of heritage in these flaky mochi piah The post Viral bakery Bao's Pastry to open 2nd outlet in the West this September appeared first on
Daily Mail
2 days ago
- Business
- Daily Mail
Zufi's side hustle was booming. Then his videos were flagged as 'child abuse' for this absurd reason
An 18-year-old Aussie pastry prodigy has been left devastated after his thriving dessert business was banned by Meta after the social media giant accused the account of breaching its rules on child exploitation. Zufi Abdul, better known as the Cannoli Boss, has built a loyal online following selling his handmade Italian pastries from the St George area in Sydney 's southern suburbs. What started as a humble side hustle quickly snowballed into a full-blown business, thanks largely to Instagram and Facebook, platforms he used to take orders, promote market stalls, and showcase his popular cannoli creations. But on July 11, Zufi's world was turned upside down. Without warning, Instagram shut down his account, claiming a 16-second video violated community guidelines related to 'child abuse and nudity'. The clip in question was a harmless compilation showing Zufi in his kitchen, buying ingredients, setting up at a market stall, and proudly displaying a tray of cannoli. At one point, he's seen jumping up and down in excitement, a moment now central to the bizarre accusation levelled by the social media giant. The video was posted on TikTok, where it continues to garner views without issue. 'I felt helpless,' Zufi told Daily Mail. 'Instagram was everything to my business. It's how people discovered me, followed my journey, and supported my work. To be suddenly cut off, and accused of something so horrific, it's been deeply distressing.' Zufi said there was nothing remotely inappropriate about the content, and he has struggled to understand how Meta, Instagram's parent company, reached such an extreme conclusion. 'The Meta accusation is not only untrue, it's offensive,' he said. 'My page only ever had food content, behind-the-scenes videos, pop-up events, and customer orders. I was running a legitimate small business. 'There's nothing close to exploitation or abuse.' The teenager has tried every possible avenue to overturn the decision. He's lodged appeals, submitted support requests, and even visited Meta's Australian headquarters, all to no avail. 'There's no human you can speak to. No one has reached out. It's just silence. They tell you to wait, but you don't know if anyone's even looked at your case. Meanwhile, I've lost my customers, my content, and the community I worked so hard to build,' he said. Zufi's case highlights growing concerns around Meta's automated moderation system, which critics say regularly misfires by flagging innocent creators and allows genuinely harmful material to remain online. 'I've seen real child abuse content reported and still left up,' Zufi said. 'It's insane. The system is broken, and it's punishing the wrong people.' In response, Zufi has launched an online campaign using the hashtag #Justice4CannoliBoss, calling on Meta to apologise, restore his account, and publicly acknowledge the harm caused by the false accusations. 'This isn't just about me,' he said. 'There are other small creators out there who've had their livelihoods destroyed by bad moderation. It's not fair, and it has to change.' Despite the setback, Zufi remains determined to keep his business alive. He's currently rebuilding on other platforms such as TikTok, but says the damage from Instagram's decision has been immense. 'I built Cannoli Boss from nothing, one pastry at a time. All I want is to keep doing what I love, and to be treated fairly. Meta needs to do better,' he said. In a statement to Daily Mail, Meta said: 'We take action on accounts that violate our policies, and people can appeal if they think we've made a mistake.'
The Verge
25-07-2025
- The Verge
I tried Gemini on the Pixel Watch. Here's what it's like
I'm just getting acquainted with Gemini on the Pixel Watch I'm wearing when it tells me that there's a kind of pastry called 'nun's farts.' This relationship is off to a good start. 'Nun's farts' was a totally appropriate response, by the way. I'd asked it for a list of pastries with silly names, prompted by a question from my 3-year-old. But my first reaction — right after 'That's hilarious!' — was 'I wonder if that's true?' Which sort of highlights the problem with having AI on your wrist. Google has just released an update for Wear OS that enables Gemini Assistant on smart watches for the first time. I figured I'd have to faff around with software and app updates to get it on the Pixel Watch 2 that I use. Surprisingly, it downloaded automatically, announcing itself with a notification. I've gotten used to having Gemini at my disposal whenever I'm using an Android phone As problematic and hallucination-prone as AI assistants are, I've gotten used to having Gemini at my disposal whenever I'm using an Android phone. I don't ask it to plan my vacations or help me shop for shoes, which are the use cases AI companies seem most obsessed with. But I do find it useful for a certain kind of question — something a little more complex than one that can be answered by a straightforward Google search. I've also started noticing that I tend to have 'Gemini questions' when I don't have easy access to Gemini, like in the car or when I'm in the kitchen and my phone is in another room. I guess those days are over, because now I've got Gemini literally attached to my wrist, even when I sleep. Not creepy at all! I started with a question I was pretty sure I knew the answer to but asked anyway: 'Do I really have to scrub this sweet potato if I'm just going to peel it?' My husband yelled in the affirmative from the other room, and Gemini gave me a short answer to the same effect. Okay, okay, I get it. Gemini handled another line of questioning pretty well, too: 'Where should I get coffee around here?' It recommended a long list of shops, with two of my favorites at the top. When I prompted it to help me navigate to the closest one, it fired up Google Maps as directed. It also correctly identified a 'fancy, third-wave coffee shop' when I asked for such a recommendation in another neighborhood. Job well done. Calendaring — one of my favorite jobs to give AI — was more mixed. Gemini can add a new calendar event easily enough, and it found the details of my next flight when I asked. But for some reason it insists that there's nothing on my calendar tomorrow, even though there definitely is. It also doesn't seem to have access to events on someone else's calendar that's been shared with me, which is just an extension of the eternal struggle of living with multiple Google Calendars. Gemini didn't do so well with the ferry schedule. I asked when the next ferry would leave downtown Seattle for Bainbridge Island, and it gave me an answer that was, oh, 35 minutes wrong. That's not something I'd normally rely on Gemini for, but when you use Gemini on your watch that's kind of your only option. Working with such a small screen and no web browser, there's no easy way to verify or contextualize what Gemini is telling you from the watch itself. Aside from a little fine print that says 'Gemini can make mistakes, so double check it,' you have to put a lot of trust in a technology that is known to make things up. Of course, your phone is usually around somewhere even if you're talking to Gemini on your watch, and all of your conversations with the AI are available in the Gemini phone app's history. Assuming your mobile device isn't far away, it's not hard to grab it and double check what's being said. But given how few people actually click through to the sources on AI summaries for web searches, I'm not confident that everyone's going to go to the trouble. You have to put a lot of trust in a technology that is known to make things up I am sure of one thing, whether or not I want to admit it: I'm going to use Gemini on my watch a lot. I'm already used to having AI available to answer certain kinds of low-stakes questions, and having constant access to it will probably spur me to ask even more of it. I like to think that I'm disciplined enough to double-check sources when it really matters. Maybe those are famous last words. I don't think I'm alone in wanting this kind of convenience. When I started using my watch with the regular Google Assistant to ask simple questions — the ones you can answer with a basic web search — my tech-averse husband took notice. Now he says 'Ask your watch' whenever he has a question about something and his phone is out of reach. Once you realize you can get certain kinds of questions answered without lifting a finger, you start to notice those questions more often and actually ask them. Just double check that ferry schedule, though. Posts from this author will be added to your daily email digest and your homepage feed. See All by Allison Johnson Posts from this topic will be added to your daily email digest and your homepage feed. See All AI Posts from this topic will be added to your daily email digest and your homepage feed. See All Gadgets Posts from this topic will be added to your daily email digest and your homepage feed. See All Google Posts from this topic will be added to your daily email digest and your homepage feed. 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New York Times
12-07-2025
- Business
- New York Times
How the Entrepreneur Behind Mini Croissant Cereal Juggles 2 Bakeries
Ashley Coiffard co-owns L'Appartement 4F, a bakery with locations in Brooklyn Heights and the West Village, with her husband, Gautier Coiffard. The couple has become well-known in the pastry world after transforming their home baking project into a beloved destination in less than three years. The business idea came about during the coronavirus pandemic when both were working in completely different careers: Mr. Coiffard, 37, was a software engineer, and Ms. Coiffard, 35, was a school nurse. What began as hosting and baking for friends evolved after they went to France and ate delicious croissants on every corner. They decided New York had room for one more bakery, even if it was, at first, just their tiny apartment. The Coiffards' approach combines his pastry skills and methodical background with her community building and social media savvy. Recipes like a $50 mini croissant cereal have brought them viral fame. They live in a two-bedroom apartment in a Brooklyn Heights brownstone with their mini goldendoodle, Chip. Ms. Coiffard recently shared how she spent a busy Wednesday juggling work at the bakeries and an accompanying wine bar at the Brooklyn location, L'Apéro. This interview has been condensed and lightly edited. Want all of The Times? Subscribe.
Arab News
11-07-2025
- Entertainment
- Arab News
Recipes for success: Chef Federico Erroi offers advice, a tasty crème brûlée recipe
DUBAI: Federico Erroi's culinary story begins in Florence, Italy, guided by his grandmother's steady hands. She taught young Federico how to make pastry cream, sparking his lifelong fascination with desserts and the discipline behind them. For the latest updates, follow us on Instagram @ 'I was never the best at theoretical subjects in school,' Erroi tells Arab News. 'But when it came to getting my hands dirty in the kitchen, I always found success and great satisfaction.' By the age of 21, Erroi was already working professionally in Florence. After nearly a decade honing his craft in Italy, he moved to Dubai in 2017. Since then, he has led pastry programs at top-tier restaurants including Rue Royale and Cipriani. Today, he heads the pastry team at CÉ LA VI Dubai, a restaurant featured in the city's Michelin Guide for three consecutive years. Erroi was recently shortlisted for Pastry Chef of the Year by the Hotel and Catering Awards. When you started out, what was the most common mistake you made? If there's one thing I've always struggled with — not just in the kitchen, but in life — it's patience. I always wanted to finish everything as quickly as possible, but still perfectly. This has been one of my biggest challenges, because pastry — especially baking — requires time. Long resting periods, fermentation and proofing are what give flavor, texture and structure to the best products. A mousse that hasn't rested long enough will be too runny, and dough that hasn't been rested long enough will lack flavor. That's how I've come to master the ancient art of patience. What's your top tip for amateurs? When it comes to pastry, the most common mistake is always the same: precision. Pastry is a perfect balance, an alchemy based on carefully selected and precisely measured ingredients. Many amateurs get the measurements wrong out of haste or distraction, or they replace ingredients or alter quantities as they please, which inevitably leads to disappointing results. My mother, for example, has the bad habit of reducing the amounts of butter or cream in my recipes. She's very health-conscious and always afraid of overdoing it. But without fail, the result never satisfies her, and she always asks the same questions: 'Federico, why are these cookies so hard?' or 'Why is this cream flavorless?' or 'Why is this mousse so runny?' And my response is always the same: 'Mom, are you sure you followed the recipe?' Desserts aren't always healthy. They are indulgences and guilty pleasures. We can absolutely enjoy them, as long as it's in moderation. What one ingredient can instantly improve any dish? Any dish, if made with care, passion and — above all — love, will never disappoint. And maybe it's the love we put into cooking that gets passed on to the ingredients we touch and makes our meal a moment of pure pleasure. That's probably why your mom's or grandma's food always tastes the best. Then again, maybe a good quality vanilla or a pinch of salt — a contrast to the sweetness in pastry — is the real secret ingredient. When you go out to eat, do you find yourself critiquing the food? I'm simply grateful to share that moment with the people around the table. What scares my friends and family most when they cook for me is the fear of being judged, but I always tell them this: 'For those of us who work in kitchens, just sitting at a table with loved ones is already a wonderful meal, because we're used to eating in a rush, standing up or sitting on a cardboard box in a kitchen corner, alone, at odd hours, or while working.' What's your favorite cuisine or dish to order? I always like to try something new — something beyond my culinary culture or dishes that require complex preparation that I can't replicate at home. Sometimes, I just enjoy a perfectly executed croissant or a pizza baked in a wood-fired oven. As for desserts, I prefer to stick with the classics — a good tiramisu or quality gelato. What's your go-to dish if you have to cook something quickly at home? Probably pasta with cherry tomatoes, basil and parmesan. If I need a quick dessert, I'll make a tiramisu, a passion fruit panna cotta or a chocolate soufflé. What do these recipes have in common? Simplicity. Just a few ingredients, each carefully selected and blended or cooked in a way that creates a dish with a unique flavor. What customer request or behavior most annoys you? Cooking in a restaurant also means learning to accept criticism, to really listen to what customers say, and to understand their preferences. It's not always easy to accept certain comments like 'This chocolate mousse is too airy' or 'This dessert is too sweet or too bitter,' because everyone has their own palette. But sometimes, feedback, if listened to and understood, can genuinely help us improve. That's why I always stay open to customer opinions, whether positive or negative. In fact, I'm often more interested in the negative feedback, because it's from that input that I've been able to create new ideas or improve dishes I thought were already perfect. The truth is, in this profession, you never truly 'arrive.' There's always something more to learn. What's your favorite dish to make? Panettone. It's one of those desserts made with just a few ingredients: sourdough starter, water, flour, butter, eggs and sugar, along with raisins and candied orange. But making it is a true magic act that starts with the sourdough itself, a simple mixture of water and flour that's fermented and refreshed daily for at least three months. This creates a colony of bacteria that will make the panettone rise and give it a unique, unrepeatable flavor, as the bacteria's development depends on the surrounding temperature, the water used, and good microbes in the working environment. Only when the sourdough is ready can we proceed with the first dough, mixing the starter with water, flour, sugar, butter and eggs. This rests for 12 hours, followed by the final dough with the remaining ingredients. Then, after another six-hour rest, we reach the magical moment of baking, the moment of truth, where, based on the final volume, we truly understand whether all the previous steps were done perfectly, or if we made mistakes in temperature, fermentation or even the pH of our precious star ingredient, the sourdough starter. As a head chef, what are you like? I believe I've changed a lot over the years. I love teaching and sharing everything I've learned. I have no secrets — there truly are none, even if some professionals still claim otherwise. I always try to motivate my team and keep morale high, especially when the work hours get longer and more stressful. Today, I consider myself a very patient person — maybe thanks to this beautiful profession. I've never raised my voice in the kitchen, never insulted or scolded anyone. I firmly believe that kindness and good manners are the foundation of any relationship, and they can truly make a difference in the workplace. Chef Federico's pineapple creme brûlée Ingredients for the coconut pastry cream: Coconut milk 350 g Coconut cream 50 g Sugar 1 38 g Lime zest 1/2 pc Sugar 2 38 g Salt 0.6 g Flour 32 g Corn starch 12 g Egg yolk 80 g Method: Mix coconut milk, coconut cream, sugar 1, lime zest in a pot and bring to a boil. In a separate bowl mix sugar 2, salt, flour, starch, egg yolk till powder is completely absorbed avoiding the lumps formations. Pour hot liquid onto the egg mix and bring back on fire stirring continuously till first bubble appear. Pour in a terrine and let it set covered with cling film on touching the cream (to avoid skin formation). When is completely cold mix till creamy texture and pour it onto the pineapple compote into the pineapple cup. Coat the surface with sugar and brulee till golden dark brown. Ingredients for the pineapple compote: Pineapple juice 100 g Sugar agar agar 10 g Finely chopped pineapple 100 g Method: (One portion 70 g of compote) Take a whole pineapple, cut off the leaf and slice it into three thick slices horizontally. With a spoon or a scooper scoop off the pulp creating a cup. Warm up the juice to 40°. Mix sugar and agar and add to pineapple juice. Boil for one min. Let it set in the chiller and blend it nicely. Add pineapple chopped and mix. Spread it evenly inside the pineapple cup.
