Kumori opens full cafe, launches delivery service

MANILA -- Kumori Japanese Bakery, known for its “bite-into-clouds” pastries and breads, continues its expansion in the Philippines by opening its first full-scale Café Kumori branch, as well as launching an online-ordering service.

Partnering with popular app Zomato, diners can now have their instant Signature Hanjuku Cheese fix any time. Deliveries come in a pretty carry-on box, with individually wrapped breads and pastries.

Try the new service by ordering from the Rustic Bread line. Choose from a crusty ciabatta for your sandwiches, or for something different, try the Cranberry Yuzu bread, filled with tart cranberries and flavored with a slight yuzu tang.

To satisfy your sweet tooth, the Apple Cheese Danish is a cream cheese-filled flaky treat with caramelized apples on top. The Custard Butter Bun, meanwhile, is all about soft bread hiding custard and buttercream.

Looking for a quick savory snack? There’s the Crabstick Bun, same soft bread but with a topping of crabstick and Japanese mayonnaise gratin.

Last February, Café Kumori opened in SM North Edsa. Here, diners can have their fill of Kumori goodies while sipping on their beverage of choice. The drink menu includes various iterations of coffee -- from the standard brewed at P85 a cup, to a six-hour cold brew -- as well as teas that can be enjoyed hot or cold.

It also offers milkshakes like the Chocolate Hazelnut Milkshake, or the more interesting Japanese Sweet Corn variety.

Kumori Japanese Bakery counters are located in SM Makati and Landark Makati, while Café Kumori is located at the ground floor of the Block at SM North Edsa.

It will open a branch at UP Town Center this July.

source: www.abs-cbnnews.com

Food finds: Japanese bread, pastries at Kumori

MANILA -- One does not immediately think of Japan when craving for pastries and breads. Perhaps it's time that you do.

Japanese baking has long taken the best of Western techniques and imbued it with its own culture and tastes. Kumori Japanese Bakery was borne of this tradition, using only the best and freshest ingredients with no preservatives and additives to create unique Japanese pastries and breads.

Now with two stores in Makati (at the basement levels of Landmark Department Store and SM Makati), Kumori promises to deliver "Japan baked daily" to Filipino consumers. Here are six items that you should not miss.

1. Signature Hanjuku Cheese

This is Kumori's version of the almost ubiquitous Japanese cheesecake -- a half-baked cheesecake with a cream cheese center. It has the perfect blend of textures -- crumb and cream -- with just the right sweetness, rich without being heavy. This is available in both cheese and chocolate. The cheese version, eaten a bit cold, is near heaven.

2. Soft Matcha Bun

The "kumo" in Kumori means clouds, and biting into the Soft Matcha Bun feels like biting into a cloud. The soft bread has as a matcha filling that definitely tastes of Japanese green tea, but not overwhelmingly. A sprinkling of snow sugar powder and matcha powder finishes this treat. You can also try the Fuwa-Fuwa Cream Bun, a custard-filled cream bun.

3. Salmon Bonito

There are various savory baked goods in Kumori Bakery, but the Salmon Bonito is one of its bestsellers for a reason. The twin buns are "umami bombs," with Kumori's signature soft bread, a salmon filling, a drizzling of teriyaki sauce, and a topping of bonito flakes.

4. Pudding

Pudding is gaining quite the traction here in the Philippines, as we see various bakeries offering their own versions. Kumori's Japanese version of pudding has a beautiful texture -- soft and creamy without any hint of gelatin (although you know it's there). It's just extra smooth, silky and creamy. Try the original (cream and caramel, similar to our leche flan), and green tea versions.

5. Krone

Always freshly filled are Kumori's Creamy Custard Krones. Combining cones and croissants, this pastry pleases young and old alike, as it hits points on texture and taste, with its crispy tube of flaky pastry especially against the filling of luscious custard cream. Not to mention the fun factor of eating a tube of cream.

6. Tofu Cheesecake

Let's face it, the idea of tofu in a cheesecake seems downright weird at first. Perfect for those looking for a healthier dessert alternative, Kumori's Tofu Cheesecake was a revelation, as it just works. It had a light crust and the "cheesecake," even though a bit heavier in texture, was still very light and airy. It also has this nice interplay of sweet and a barely perceptible hint of saltiness.

Covered in whipped cream that adds just the right amount of sugar, and sesame seeds that add texture (as well as a nutty taste), eat this blindfolded and you'd never guess that its main ingredient is tofu.

source: www.abs-cbnnews.com

6 affordable sweet treats for Valentine's Day

MANILA – Whether you are single or in a relationship, these treats will make your Valentine’s Day sweeter without hurting your pocket.

These are not endorsed by ABS-CBNnews.com.

Mallow Puff snacks

Mallow Puff combines the goodness of marshmallow, cake and chocolate. Photo: Handout

 

Fluffy marshmallow and cake are combined and coated with chocolate in this new treat from Jack ‘n Jill called Mallow Puff, which can be enjoyed at home or on the go.

A pack containing two big pieces of Mallow Puff costs only P13.50 and is available at supermarkets, groceries and convenience stores nationwide.

Alpenliebe candy

With its smooth and silky finish, Alpenliebe candy offers both sweetness and creaminess in a single bite. It is available in supermarkets nationwide in four flavors: caramel, strawberry, coffee and cheesecake.

Alpenliebe comes in bags of 50 and 320 pieces, and can be easily shared with family and friends.

Toblerone chocolate bars

Sweet messages are written on selected packs of Toblerone, making the well-known chocolate an ideal Valentine’s Day gift.

The packaging can also be transformed into origami shapes such as rings, hearts, roses and boxes.

Toblerone is available in supermarkets, convenience stores and chocolate shops nationwide.

Danish Bar pastries

Looking for freshly baked goods? The Philippine branch of the Tokyo-based Danish Bar at SM North EDSA mall may satisfy your cravings.

Danish Bar offers stick-type mini pastries sprinkled with sugar (P60) or filled with ham and cheese (P80) and other seasonal ingredients (P70). Pastries in ball form are also available, as well as boxes for larger orders.

Aside from the Philippines, Danish Bar also has branches in Hong Kong, Thailand and China.

Fog City Creamery ice cream

Fog City Creamery lets customers send a pint of ice cream with a personalized note to their special someone this Valentine’s Day.

Known for flavors such as Strawberry Shortcake, Ferrero Rocher with Nutella Swirl and Vanilla Malt with Maltesers, Fog City Creamery can be ordered via phone at 87878. Each pint is priced from P190 to P320.

Teleserye-inspired chocolates

Remember the Buena Criollo chocolates in the top-rating ABS-CBN series “Sana Bukas Pa Ang Kahapon” starring Bea Alonzo and Paulo Avelino? These are still available at the ABS-CBN Store at the ELJ Center in Quezon City, just in time for Valentine’s Day.

The Buena Criollo chocolates are in the heart of the story of “Sana Bukas Pa Ang Kahapon” and come in six flavors – caramel, cashew, coconut, coffee, nougat and tiramisu. These are sold in boxes of six and 12.

source: www.abs-cbnnews.com

Bread shop Danish Bar opens first branch in PH

MANILA - It's no secret that Filipinos love their bread and pastries.

Take a stroll down any street in the country and you are bound to come across a local bakery, enticing onlookers with a freshly baked batch of pandesal, a small bread roll that is a local breakfast and afternoon snack staple.

Dozens of specialized pastry shops, many of which are international franchises, find their home in malls -- arguably the most popular destination for Filipinos, especially on the weekends.

There, hundreds line up to take home boxes made up of an assortment of bread and pastries of different shapes, sizes, and flavors.

So it came as no surprise that Danish Bar, an affiliate of the Japan-based Little Mermaid Bakery, has decided to whiff together its first batch of mini-sized pastries in the country.

"Always just-baked freshness," is the motto of the brand, which has branches in Hong Kong, Shanghai, and Bangkok.

Among its specialties are Danish balls and bars, which are bite-sized pastry rolls made rich with the taste of marzipan.

The store also sells stick-type pastries, with flavors ranging from green tea, red bean, sugar crunch, and ham and cheese.

Danish Bar's first branch is located at the ground floor of SM North EDSA Center Mall, beside National Bookstore.

source: www.abs-cbnnews.com

Pinoys in Barcelona cash in on cupcake craze

SPAIN – Filipinos who love to bake are entering the cupcake business to earn money in Barcelona.

Entrepreneur Lorena Averion bakes delicious cakes and cupcakes in Barcelona. Averion said she was inspired by her relatives in Italy, who have a cake business, so she tried to make cupcakes as a side business.

She took baking lessons and has been in the business for five years now.

Averion said her secret lies in the passion to create cakes that cater to the Pinoy taste.

"Yung mga Pilipino dito name-miss nila yung panlasa nung mga cupcakes sa Pilipinas. Kasi dito naman iba yung pagkatimpla dito sa Spanish," said Averion.

One of her satisfied customers is Barcelona resident, Amherstia Sacramento.

"Kasi yung mga products niya colorful and so attractive talaga," she said.

Another Filipina in the cupcake business is Grace Hernandez Banabon. She said there is such big demand for cupcakes that she would have to decline some orders.

Like Averion, Banabon's family has a bakery in the Philippines.



Banabon is a full time mom and also a Zumba teacher in Barcelona, but cupcake-making is her side job.

She made a Facebook page for her cupcake business to introduce her products to potential clients.

She said the ingredients are cheap and the only things she really needs to invest are the mixer and decorations.

"Passion, meaning yung gusto mo yung gagawin mo," she said.

It will help more if one has background in art and baking.

source: www.abs-cbnnews.com

Official recipe for cronuts released

MANILA – Here’s good news for those who followed the cronut food fad: the official recipe for the croissant-donut hybrid has been released online.

“Good Morning America” recently posted the recipe for cronuts from the book titled “Dominique Ansel: The Secret Recipes.” Ansel created and trademarked the cronut, which took New York by storm last year.

The cronut trend also reached the Philippines, with several establishments coming up with their own versions of the pastry.

Ansel’s recipe posted online by “Good Morning America” makes eight servings and takes more than two hours to make. It has been slapped with a “difficulty: extreme” rating.

Some of the ingredients for the cronut include flour, Kosher salt, sugar, instant yeast, cold water, egg white, unsalted butter, heavy cream, grapeseed oil, decorating sugar and glaze.

The recipe also requires some equipment – a stand mixer with dough hook and whisk attachments, a ruler, a large offset spatula, ring cutters in different sizes, a deep-frying thermometer and piping bags, among others.

The pastry dough should be prepared two days in advance, according to Ansel's recipe. The resulting cronuts need to proof in a warm spot until tripled in size before deep-frying for around 90 seconds on each side.

The recipe states that the oil should be at 175 degrees Celsius as the pastries will be greasy at a lower temperature. If the oil is too hot, the cronuts will be burnt on the outside and undercooked on the inside.

source: www.abs-cbnnews.com

Ara Mina gets back to baking

Last year, Ara Mina turned to a forgotten passion of her youth, one encouraged by her late grandmother. Surely, wherever her Lola is now, she couldn’t be more proud over the success of Ara’s Hazelberry cupcakes.

Long before she looked through rose-colored glasses and fell in love with show business, the teenage Ara Mina enjoyed spending time in the kitchen where she indulged her passion for the culinary arts. In particular, Ara loved to bake. It was a passion she shared with her Lola Sonya (Mathay), who passed away late last year.

“I took naman Pastry Lessons, this time at ISCAHM (International School for Culinary Arts and Hotel Management). Meron kasi kaming isang baking class that time. Ngayon, I took the full course in Pastry Baking,” she said.

Her grandmother who, for a while, had her own home-based business, encouraged Ara’s interest. Although she found baking an enjoyable activity and a stress reliever, there was a time when Ara had to put it aside in favor of other things.

Last year, she tried baking again, starting with a batch of Red Velvet cupcakes and offering them to friends. These friends, in turn, passed the word along to other friends. Orders started to come in until Ara finally decided that with so many orders coming in, it was high time to get serious and turn her hobby into a full-blown business. The first order of that business was to come up with a name to call it.

“Mostly, I was baking cupcakes, at dumami nang dumami ’yung mga orders, so I decided to put a name to it,” she said.

Now based in her home kitchen in Quezon City, the business is called Hazelberry Cupcakes—Hazel being Ara’s real name (she is Hazel Klenk Reyes in real life), and berry, a fruit commonly used for pies and cakes.

source: www.abs-cbnnews.com

Krispy Kreme gives in, offers version of 'cronut'

MANILA – The local franchise of the American donut chain Krispy Kreme has finally given in to the “cronut” craze in the country.

Reacting to the popularity of the donut-croissant hybrid here, Krispy Kreme Philippines announced on Thursday that it will start offering its version of the cronut in all of its Luzon branches.

The Baked Krispy Kroissant was described by the company as “our very own version of the food craze that is half doughnut and half croissant, rolled in sugar filled with pastry cream, and topped with select ingredients to excite your palate.”

The pastries come in chocolate, strawberry, apple cinnamon and vanilla cream flavors.

Krispy Kreme Philippines is one of the late entrants to the cronut race in Manila, which already includes franchises such as Dunkin’ Donuts and Chatime, hotels such as InterContinental Manila, and local joints like Dolcelatte.

The first to introduce a version of the hybrid pastry to the local crowd is Wildflour Café + Bakery, a relatively new dining spot in Taguig City that has been getting raves for its breads and other breakfast items.

Each brand here has come up with another name for the cronut to avoid being sued by the pastry’s original creator, Dominique Ansel of New York.

Click here to know where else to buy cronuts in Manila.

source: www.abs-cbnnews.com

After the cronut, cafes bet on crookie, croclair

MANILA – While some bakeries attempt to replicate the success of the “cronut” in New York, other cafés have come up with their own pastries to compete with the croissant-donut hybrid.

One such treat is the “crookie,” a pastry is made by stuffing crushed Oreo cookies into a croissant dough, according to a report from ABC News, who noted that the sweet treat was invented in the Clafouti Patisserie et Café in Toronto, Canada.


Each crookie is priced at $2.70 – lower than Dominique Ansel’s $5 cronuts – with customers placing large orders, according to Clafouti.

But it has yet to catch up with the hype of the cronut, which has been trademarked by Ansel after inspiring long lines, copycats and scalpers, who sell the hybrid pastry for as much as $100.

Manila gets a taste of the crookie

As with the cronut, Wildflour Café + Bakery in Taguig City was quick to spot the crookie trend as it recently came up with its own take on the pastry.

Early this month, Wildflour announced that it is offering crookies at P120 each, the same price as its croissant-donuts.

The relatively new dining spot in Taguig City has been attracting even more customers because of its croissant-donuts, which now come in mixed berry and dulce de leche flavors on top of the usual chocolate and strawberry.


At least three more establishments in Manila have followed suit, each offering its own version of the hybrid pastry.

Such is the popularity of the cronut that Enderun Colleges will be holding a special class on how to make the "it" pastry. Chef Marc Chalopin will conduct a demo on July 27 from 9 a.m. to 12 noon at the school's culinary amphitheater for P1,500 per participant.



Meanwhile, Mesclun Bistro at Serendra, also at the Bonifacio Global City, has created an entirely new hybrid, which it calls "croclair," a cross between a croissant and an eclair.

The croclair actually looked like a croissant in terms of its shape, but is covered in chocolate. But like the eclair, it comes with a creamy custard filling.

source: www.abs-cbnnews.com