Scarborough Town Center Branch (300 Borough Drive,Toronto) Baking Soon in Dec 2019
Shelley Fralic, Vancouver Sun Published: Wednesday, August 03, 2011 Mickey Zhao will tell you that his specialty, the treat that has customers taking numbers all day at his Saint Germain bakeries, is really more cheese souffle than cheesecake. He’s partly right. His Japanese cheesecake isn’t anything like traditional New York-style cheesecake. For one thing, there’s no crust, graham cracker or otherwise. For another, it doesn’t taste like someone whipped up a few pounds of cream cheese and then baked it to death in a springform pan. For another, there are no toppings, no piles of strawberries or chocolate drizzle, no overly sweet glaze drizzled over the top and oozing down the sides. Instead, Zhao’s Japanese cheesecake is a two-layer unadorned sponge cake the size of a double deck of cards, a four-bite delight that has an odd, mushy texture, but is so light and cheesy you will be lucky if it lasts long enough for you to dream of ways to dress it up, which you can easily do with fresh fruit and yogurt or maybe a dollop of vanilla custard.
Mickey Zhao, Saint Germain’s executive pastry chef, and production manager Weng So with cheesecakes, butter creme bun and apple tarts. Like many ethnic delicacies being served up around Metro Vancouver, Japanese cheesecake began as an overseas sensation, in this case about 15 years ago in Asia, says Zhao. It was so popular in Japan, he says, that when it hit that country a few years back, customers were limited to six at a time. “It’s not too sweet, not too fatty, just something light and fluffy.” It gets that way when you fold whipped eggs whites into a mixture of Philadelphia cream cheese, evaporated milk, egg yolk, flour and lemon zest, and then cook it like you would a custard. And that’s pretty much it. Zhao is not only the Saint Germain executive pastry chef, he’s also a director of the 25-year-old company. His Japanese cheesecakes, sold in little cellophane packages for $1.35 each, are baked at the company’s factory in Richmond and sold at the bakery’s three Metro Vancouver locations in the Metrotown, Aberdeen and Oakridge malls. And while you might be tempted to pick up one of Saint Germain’s fullsized tiramisu cakes while you’re browsing the big glass case full of Saint Germain goodies – it’s the bakery’s most popular item – you can’t actually buy Japanese cheesecake as a whole cake because it only comes as a palm-sized pastry, which is just as well, because no one’s buying Zhao’s “not too fatty” contention.
Do you have a secret treat, a local delicacy that you’d be willing to share with Vancouver Sun readers? Let me know at the email above, and I might check it out and perhaps do a column about it. The rules? The culinary object of your desire, be it sweet or savoury, must not only be delicious, but unusual and not mass-produced, something tasty that can’t be found at your average restaurant or chain grocery store. And it must be a single item – preferably something you can hold in one hand and eat on the run.
好消息, 好消息!! 十月二十四日二零零八年, 加拿大廚藝隊在国際奧林匹克廚藝比賽上贏得四面金牌, 世界排名第五! 新之美餅店行政總廚Mickey任加拿大隊西餅總廚.
“French Macaron” ***Gluten Free*** Let me tell you a bit about myself. My name is “Macaron” or “Gerbet,” but between the two of us, I prefer to be called “Macaron.” I am round and tempting to the eye. I am made primarily of almond flour, sugar, and egg whites.
Throughout the years, very little has changed in terms of my components. I have always had a very classic flavor and my colors have always been very mellow, but recently, two renowned chefs have experimented with me by giving me countless colors and flavors beyond your wildest imagination.
Over the years many have experimented with my shape, but whenever possible, I prefer my classic round form. I have become the most coveted cookie in France, particularly in Paris. I am a bit of a trendy item for people to serve, the favorite sweet of children, the ideal breakfast treat, the beloved cookie of Parisian tea salons, the fashionable gift to give, and the ideal cookie for holidays such as Valentine’s Day and Mother’s Day, and finally, without sounding pretentious, I am a bit of a *Star*. Despite my popularity in Europe and Asia in particular, I have not had much success yet in Canada. Although it is possible for you to find me here, more often than not it is at extremely expensive prices.
Even when I am sold at reasonable prices, perhaps I am not as crunchy outside or as creamy inside as I should be, or perhaps I am too dry, or made with poor ingredients. Presently, The pastry chefs of Culinary Team Canada are planning to make me a *Star* in Vancouver, Canada. These chefs are from Culinary Team Canada. They are representing the country of Canada and just sweep four Gold Medal at the Culinary Olympic 2008 in Germany. They understand me and love me, and you will too. A bit of History : The Macaron cookie was born in Italy, introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the duc d’Orleans who became king of France in 1547 as Henry II.The term “macaron” has the same origin as that the word “macaroni” — both mean “fine dough”.
The first Macarons were simple cookies, made of almond powder, sugar and egg whites. Many towns throughout France have their own prized tale surrounding this delicacy. In Nancy, the granddaughter of Catherine de Medici was supposedly saved from starvation by eating Macarons. In Saint-Jean-de-Luz, the macaron of chef Adam regaled Louis XIV and Marie-Therese at their wedding celebration in 1660. Only at the beginning of the 20th century did the Macaron become a “double-decker” affair. Pierre Desfontaines, the grandson of Louis Ernest Laduree (Laduree pastry and salon de the, rue royale in Paris) had the idea to fill them with a “chocolate ganache” and to stick them together. Since then, French Macaron cookies have been nationally acclaimed in France and remain the best-selling cookie in pastry retail stores.
我們的新之美行政總廚Mickey被加拿大廚藝組(Culinary Team Canada)任命為2008加拿大西餅總廚。 Mickey將率領團隊代表加拿大在德國出席最大的廚藝盛事 — 2008奧林匹克廚藝比賽 (Culinary Olympic Competition)。