oh ya, bakerzin, i wanted to tell u that the other day but i’ve been too busy lately - they call their ispahan lookalike dessert as ispahan! is it legal to do that? i guess pierre herme must not have patent that, otherwise how could anyone use that name to create a similar looking item? are the other items just like pierre herme’s too? but i thought the stuffs bakerzin sells are pretty cool, other than canele patisserie & the patisser.

and, your ispahan looks really really good! in fact i think this one looks better than your last, at least on photo, coz you used a white plate this time :p

About Bakerzin - I once read somewhere that Daniel Tay (CEO & founder of Bakerzin) actually apprenticed under Pierre Hermé in Paris. Personally, I think it’s better that Bakerzin use the same name rather than market it under another name. This way at least we all know where the dessert originated from.

btw whats that “thing” below your plaisir sucre? it looks like a pierre herme logo to me :p also, how did your macarons & raspberries get so shiny? i thought my macarons were smooth, but not glossy like yours. and the raspberries you bought, they’re like so fresh & red. mine’s always at the “brink” of spoilage. i cant seem to get really fresh berries here.

The “thing” that the dessert sits on is just a piece of gold coloured cardboard, commonly used in hotels and cafes for individual slices of cakes. I bought them at Phoon Huat. They are available in round or rectangle shapes.

The macarons I make get their shine after refridgeration. The raspberries are from Cold Storage. I don’t know how long they sat there before I bought them. At $8.95 a box, I think they might have been there for a while! I usually try to look for boxes that have firmer looking berries inside.

i find you really really really talented! its a waste that you never enrol in le cordon bleu! you hv the taste, talent and style in these french desserts, and you can make them so well. not many ppl in singapore actually “dare” to attempt these. guess alot of them just don’t hv the exposure yet.

oh actually i don’t hv luck in these berries. i bought them twice, once from cold storage takashimaya & another time from carrefour. i probably didnt use them immediately so they just turned mushy after a day. for a start, there just werent that many firm berries to choose from even if they’re firm, they’re not shiny like yours.

btw, can i just ask, where did u get the transparent plastic box that you use it to put macarons in? im referring to this : http://farm1.static.flickr.com/107/295128469_9db4253f1f.jpg?v=0

im trying to find but cant find it anywhere. im also hoping to get a bigger size to put cakes/cupcakes in. they look better than the white cardboard boxes. did you get them in singapore? thx for yr help karen =)

Actually, I think there may be many talented people out there in Singapore with regards to cooking and baking - just that they don’t necessarily blog about it.

I got the box from Canele when I bought macarons there and just reused it. :o)

You can drop me an email anytime if you have more questions!

I bought mine at Kinokuniya. I usually order my cookbooks from Amazon. It’s cheaper (even with the shipping costs included) when you buy several books at a go. But you are only getting one book, it might work out to be the same if you get it from the bookstore directly, especially when they have a storewide discount.

Where can we buy the Valrhona chocolates ?

Tks,
eliz