Very soft and fluffy Shokupan or Japanese Milk Bread using straight-dough method. It is fast, no planning needed.

This caprese pasta is ready in 15 minutes but high in flavor! This is especially popular with my family and I make it often during Summer.

Highly recommended cottony soft and fluffy, yet slightly chewy Shokupan or Japanese Milk Bread, using Yudane method.

Shokupan - Fluffy, Soft, Milky Japanese Bread that is perfect for any kinds of toast, sandwich, or plain!

This Double Fromage Cake or Double Cheese Cake is very light despite the name. This cake can be adapted into many different flavors too!

Hands down the best blueberry muffin I've ever had with crunchy streusel topping on top! (Recipe)

Pistachio Hazelnut Cake- A play on texture that makes a creamy mousse, crunchy layer cake that's light on the palette.

Meyer lemon tart with candied lemons and peels based on Pierre Herme's famous lemon tart to welcome Spring

Mango Raspberry Cake - layers of almond dacquoise, raspberry jam, Kirsch bavarian cream, and mango mousse

Exotic Orange Cake - layers of honey cake, orange bavarian cream, caramel cremeux, and mango-passion fruit jelly

Deep-Fried Fermented Cassava Balls (Indonesian Snack).

Sicile - Pistachio and Blackberry mousse on top of kirsch-soaked pistachio joconde.

Pierre Herme's lemon tart with white chocolate cream and strawberries

Assorted Cheesecake: Vanilla Bean, Mascarpone, and White Chocolate Cheesecake

Molten Chocolate Cake with Pierre Herme's Vanilla Bean Ice Cream

Cremeux - Joconde, Kirsch syrup, mascarpone mousse, raspberry garnish, white chocolate yogurt mousse

Cheesecake - from Pierre Herme book "Pastries"

Key Lime Pie Bars

Mariee - from Hidemi Sugino book, a strawberry and pistachio mousse cake

A Rendition of Pierre Herme Passion Fruit and Raspberry Tart

Tarte Aux Fruit Rouges - My rendetion of Sadaharu Aoki's Fruit Tart

Tartelettes Crouistillantes Abricots et Cerises (Apricot and Cherry Crumble Tart)

Enjoying the summer bounty with summer fruit crumble

Meyer Lemon Tart from Pierre Herme's recipe