ButterBlock&co

When we were in Europe, we had some amazing pastries. Everywhere we go, pastries are always something that we love to compare and appreciate. The difference in butter plays a big part of how the final look of a pastry turns out!

In 2017, our first croissant recipe was created with butter from Ireland. During covid, to support our local farmers, we switched over to Canadian butter!

For our today, we want to invite you to taste an 84% butter from New Zealand! Some people might be able to tell right away and for some, it’s no different. But for us…the butter is freezing point is different, switch affects our lamination. The color of the butter is also different, the New Zealand butter is much more yellow than Canadian. Lastly, also the biggest debate in the kitchen, some say one is flakier than the other.

Come try it for yourself!

Hello ! Ube Crinkle cookies with Mochi by Sweetzelle!

Ube, the vibrant purple yam from the Philippines driven by its natural colour, nutty taste and sweetness, is making its way into drinks and pastries menus around the globe!

Sweetzelle’s first attempt was our Ube Coconut Banana loaf, which uses an Ube jam called Ube Halaya. This time she flavoured Ube extract into a cookie dough and rolled mochi into it! It gives a chewy texture with a great catchy colour and the perfect sweetness by coating them with icing sugar!

What other memorable Ube products have you tried? Let us know below!