Search This Blog

Tommy Le Baker

Specializes in pre-ferments and long fermentation process to nurture the taste and to achieve the full nutritional potential of bread using what the nature has provided to his baker.

Pages

Home

More…

Get link
Facebook
X
Pinterest
Email
Other Apps

Labels

Patisseries
Viennoisserie

October 04, 2011

Royal Diplomat

"Royal Diplomat" (Royal Bread & Butter Pudding)

Get link
Facebook
X
Pinterest
Email
Other Apps

Email Post

Labels: Patisseries Viennoisserie

Comments

Oven steam gives the boost to crusty breads

Get link
Facebook
X
Pinterest
Email
Other Apps

6 comments

March 01, 2013

The baking process of bread.

Get link
Facebook
X
Pinterest
Email
Other Apps

1 comment

Powered by Blogger

Tommy Le Baker: My love affair with bread and pastries began when I headed off to France to study Linguistics and translation. When I eventually graduted in 1999, the asian economic crisis had hit and job opportunities were scarce. It was around this time that I discovered my passion for baking, so I went back to France and took up a pastry chef course in Gregoire Ferrandi, (which is part of L'Ecole Superieure de Cuisine Francaise in Paris) and later became a certified pastry chef. After, I also studied to become a certified boulanger (baker). I've travelled all over rural areas in France, discovering how breads are made across the country. After I came back to Malaysia, I became involved in the food industry in a sales capacity. After meeting so many industrial customers and seeing how they made bread, I started longing for the breads I used to have in France. I opened my bakery, Tommy Le Baker in November 2010.

Visit profile