蜜桃碰派 / Peach PonPie

行不行?
試一試,
才知道!

又要換季了!
七八月是水蜜桃盛產的時節,我們的烘焙實驗室也即將推出清涼的新甜點——「蜜桃碰派」!

Summer is out there!
And it is also the season of PEACHES! So ready yourself for the cool taste of our café’s new
dessert, “Peach PonPie”!


▲ 食品也是藝術!這讓我想到美國當代藝術家Jackson Pollock的作品~
Culinary art! This made me personally think of Jackson Pollock’s artwork~


▲ 甜甜的醃漬水蜜桃裹上馬士卡彭起司,再淋上75%瑞士蓮黑巧克力
Made of preserved peach slices and Mascarpone cheese, splashed with 75% Lindt dark chocolate

同事剛開始嘗試這個食譜的時候,跟我說她覺得第一次一定會先失敗吧…,但沒想到結果卻好吃到令
人凍未條~!!(拍桌!)其實,咖啡店的工作夥伴們都不是餐飲出身,所以現在菜單上供應的餐點
能累積到一定的數量,然後從咖啡、茶類、飲料,到甜點、鹹食都有,說真的也是件蠻神奇的事~。

My co-worker said she was likely to screw it up when first trying the new recipe… BUT, to our
surprise, it was a pie to die for~!! Honestly, none of our café staff comes from a culinary
background. So it is pretty amazing that we now have coffee, tea, drinks, some very delicious
sweets and Cheese Tuna Waffle on board.

咖啡店和其他許多餐飲業一樣,很多餐點都是從試試看開始的,試過後被淘汰掉的情況也是有的,或
者不斷地嘗試不同廠牌的原料,直到「這樣才對嘛!」的時刻出現。很多時候,改變和進步就是要等
我們試一試才知道~!

Like many other cafés or restaurants, we started our menu with experiments. Sometimes we fail to find the right taste to us. Still, we keep trying different ingredients until the magic moment arrives!
But the first step is always just to try out!

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