New Bacco is coming !

Just let you guys see this beautiful clip I got from Brendan (My chef). Also we are opening the second branch soon on Level 3 QVB.. Stay tuned !

Pastry Perfection with Brendan Dewar from Kris Kerehona on Vimeo.

Bacco Wine Bar Pasticceria

I just think that I have never blogged about Bacco yet, I might blog about it soon :)

Bacco Wine Bar Pasticceria
3/2 Chifley Square Sydney NSW 2000
Tel : (02) 9233 95552
Open Weekdays 7am-5pm

I can't be happier !

This was the picture I saw when I was walking into the kitchen this afternoon....

My birthday is this coming Sunday, so they gave me my birthday present in advance...Actaully the book was wrapped nicely in a baking foil (using in our kitchen lol) and beautiful black ribbon (again, using in our kitchen)... but I was too surprised and excited till forgot to take photo of it, such a bad blogger :P

The amazing book & my birthday cake. (please ignore the rosemary behind, its for Foccasia)

Yvonne, my new friend :D

I got these wonderful books for my birthday and the best thing is.... Everyone wrote the card for me... Thanks, Brendan, Rowen, Dan, Andrew and Yvonne !

Don't know how to tell you guys how much I appreciate. This year, I have one of the best present for my birthday.. It's that I am working here, Bacco

Did I write about I was crying??? Oopsss !!!!! (Yes, Rowen, I think its the tears of happiness :P)

I got a job !

I got a job ! I got a job ! I got a job ! I got a job ! I got a job ! I got a job ! I got a job ! I got a job ! I got a job ! I got a job ! I got a job ! I got a job ! I got a job !

And not only just get a job, now I am working at Bacco winebar pasticceria, Chifley tower since this Monday 24th Aug.. my god, unbelievable !

I was very happy when chef Brendan Dewar, executive chef, allowed me to go working in his kitchen.. And I am now even more extremely happy cuz chef Brendan, Andrew and Daniel (working for another chef who is having holiday) are amazing ! They are super great chefs, very nice and kind to me. Everytime they tell me to do something, they also teach me, just like I am in school again... so cool !

Today I feel that I made the right decision applied the job there...since I was thinking that Bacco looks too good so I was scared to apply.. The day I went there to send the resume, I was hiding under the escalator in front of the restaurant for 30 minutes ! haha , yes, exactly 30 mins standing.. cuz too nervous. Finally I started walking and told them that I was looking for a job ! Lucky got chance to talk to the chef..

The first 2 days I worked there, I was very happy. The third day, I love them ! I feel I am the luckiest person got chance working here.

please take a look about how cool the shop is at the SMH Good living .

Bacco Pasticceria
Lower ground floor, Chifley Plaza, 2 Chifley Square, 9223 9552
Mon-Fri, 7am-5pm
http://www.bacco.com.au/

SWEETNESS The Patisserie

Time is flying.. As I started working as a volunteer for 1 month at SWEETNESS The Patisserie during 19 May - 19 June... now I have been completed.

I first know the shop at The Good Living Growers' Market. The shop gives us many samples of biscuits and loaves to try and they are so nice.. That was my first impression.


After that I have seen lots of information in the foodie blogs, esp from Helen. One day I sent an email to Gena (Owner and chef) that I am her fan and she replied me at that night :D

The next market, I went to talk to her then she told me about her shop just opened in Epping and offered me about get some experience working there. First I went to the shop.. Wow, there is a brand-new big and super clean open kitchen. The small section to show the product was decorated so pretty. I was really happy and excited.



Such a beautiful experience I have learned. Actually most of the things I did there were not the new things, there were things that I have baked at home or did in school before. However, I have learned more in term of business and bulk baking. For example, normally in the recipe always say that you should use egg in the room temperature. Here, we use the egg straight away from the fridge but still no big problem can be found. I asked chef, she said of course using egg in room temperature is much better as it saves time to whisk and maybe you can get more volumn but if we leave the eggs in room temperature for long time, it reduces shelf life.

Moreover, in the real world business, you have to concern about cost and time more than just like baking at home for your family and friends. Somethings I think I can do better but I was a bit nervous, they didn't turn out so well. sorry chef ^ ^''



Truly I wanted to take picture on the last day I worked there which was Friday but that day the shop was very busy preparing goods for the Saturday market.. So I went back on the next tuesday to return the uniforms and it was a great time to take some nice pictures to show you guys.

Strawberry marshmallow biscuit, the new item.. cute, isn't it?

with Camille (my favourite)

with Jodie (anoter my favourite)

with Esther ( I like her, she is a marshmallow expert)

Ciecilia ( not sure how to spell ur name ^ ^''), another student who is the next volunteer. She is nice friend !

English Toffee with Almond, lovely.

The trolley full of nice stuffs.

Let the photos show you how beautiful the shop!

and.....

Sincerely thanks, Chef Gena !

Oh, and if you are there and see Pumpkin & Ginger loaf, Cranberry orange muffin, Macademia shortbread and Florentine.. please don't miss it, my favourite !

SWEETNESS The Patisserie

38 Oxford St., Epping, NSW 2121

Tel : (02) 9869 3800

http://www.sweetness.com.au/

I am in SMH Good Living !

On last last Friday, when I was working at the SWEETNESS, Gena told me that in the evening there will be a guy from newspaper come to take photo of us.. (of course I mean the shop ^ ^) Then around 6 pm.. he came and took pictures of some products and the kitchen.. At that time, there were only 3 of us left, Chef, me in the kitchen and Camille working at the front. That day we prepared lots of biscuit dough.. When he was taking pictures, I was wishing that there will be my face in the picture lol.. When he left, I asked chef which newspaper he came from.. ''Sydney Morning Herald'' said by Gena

Yesterday when i was walking in to the shop sickly, Camille asked me whether I did see the newspaper.. I was no idea then she shown me... Ta da !

Please feel free to click on the photo ..hehe...

( I am the short fat tiny thing on the right hand side ^ ^'')

You can read the article in the Good Living. Unlucky there are no pictures on internet.. but Gena kindly sent me the pdf file for me to blog :D

Wow... my first job !

Yeah, finally I got a chance to do the stage in SWEETNESS the Patisseries.. It is about being volunteer working in the shop for 1 month without pay.. I will work on this Tue 19 May - 19 Jun on Tue, Fri and Sat... Wish me luck.. I will tell you guys about how is it :D

Thanks Gena !

SWEETNESS The Patisserie

38 Oxford St., Epping, Sydney

Tel: (02) 9869 3800