About AW

Baking enthusiasts

I believe the happiest aroma in the world is the scent of bread and cakes waiting to be baked in the oven. I once studied at Le Cordon Bleu, the cradle of modern desserts, to appreciate the delicate and multifaceted nature of French desserts. Hong Kong flavors run in my blood, and I love reinterpreting the local flavors I remember with French techniques.