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  • February 06 2017 . Interview

    Behind the scenes with Buttermafia

    From law student, to baking for friends, and now the man behind a successful company providing a host of cafés with slices and cakes that truly taste homemade. Kenn Chia from Butter Mafia let Sugar Kitchen into his kitchen for a chat.

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  • October 12 2016 . History

    History of the croissant

    There are few foods that are as culturally iconic as the delicious layers of flaky, buttery pastry called a croissant. It is the heart and soul of French pastry, a breakfast favourite and the source of inspiration for creations from the croissant-wich to the cronut, and the cruffin. Imitations and adaptations aside, it is quintessentially French, right? Or is it?

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  • September 26 2016 . The science of food

    Curious about curd

    Fruit curd is a paradox in a saucepan – how can something be tart and fresh whilst at the same time be rich and creamy? We look at the chemical reaction that chefs have been taking advantage of for centuries and sugar's role in preventing curdling.

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  • September 26 2016 . Interview

    Sweet Inspiration at LuxBite

    Sugar Kitchen spent some time behind the scenes with Bernard Chu from LuxBite - the Melbourne patisserie famous for it's colourful macarons. In this first piece of a two part article he shares some history and where the inspiration for flavour starts.

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  • June 21 2016 . Interview

    Gontran Cherrier

    Gontran Cherrier is a fourth generation Parisian baker known in his home country not only for his mouth-watering croissants but it’s his twist on French classics with an Aussie edge that has pastry lovers most excited at his newly opened Melbourne boulangerie.

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  • June 26 2016 . The science of food

    The secret ingredient

    Air. It’s not on the ingredient list, and it’s rarely talked about. But air, or lack thereof, in a cookie, cake or biscuit is the key difference to a good product. There are three ways to create air in baking: mechanically, chemically, and physically.

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