KelvinApr 23, 20232 min readSnackLa Sablésienne: the French Artisanal “Biscuiterie” Since 1670The French sablés are my favourite. Crispy on the outside and buttery on the inside, they can be very addictive if you are not careful.
KelvinNov 21, 20212 min readSnackHow a Century-Old Chocolatier Passes from Generation to Generation“Dad, these ingredients are making you work every day. Why should I stop then?” The story began in 1912 in the bakery of Daniel Mercier ...
