June 9, 2021
[Meet with] Julien Rouast – Sales & Operation Manager (FB Solution)
Julien Rouast has joined FB Solution since April 2021. He is ready and excited with his new adventure with FB Solution Taiwan. We would like to extend our warmest welcome to him and let’s find out more about him in our brief interview!
October 4, 2020
The importance of your Bread basket
While the first conversations begin and the order is launched, the hand spontaneously reaches out to the basket. In the restaurant world, bread is sort of an introduction to your cuisine.
April 23, 2020
Deliveroo, UberEats, Food Panda… Hong Kong’s food delivery battle heats up
A merciful battle at a strategic moment where online sales have never been more relevant. And for you, it’s all …
February 13, 2020
The best tearooms in Paris
Only recently arrived in the French capital, tearooms are gaining momentum in Paris and seducing more and more sweet-tooth clients!
January 30, 2020
AOP / POD / Isigny / Echire… what’s in my butter?
Between rigorous certifications, origin, know-how and marketing, what really makes the difference between all these butters?
January 23, 2020
China wins the 2020 Bakery World Cup
The Bakery World Cup is the most important international contest for bread and bakery artists worldwide.
December 16, 2019
From Paris to Hong Kong, Christmas creations of 2019!
Feast for the eyes, discover our favorite creations of 2019 in both cities!
December 11, 2019
When collaboration becomes a key success factor on China market
Building up on collaboration, partnering with like-minded brands, we have chosen to bring more than just our products to our Mainland China clients.
November 13, 2019
[Meet with] Christophe Castellino – Asia Area Manager, at Boncolac
A moment with Christophe Castellino, to come back on his experience of Greater China markets and the evolving needs of Food Professionals.
October 30, 2019
Plant-based meat — the new must on your Menu for 2020?
90% of plant-based food consumers are not Vegan or Vegetarian, and the trend is rising in Hong Kong. Will you feature plant-based meat on your 2020 menu?
Macaroons – the star of your coffee treats
If today this little treat is vastly associated with the Parisian chic, did you know that it actually did not originate from France?
October 16, 2019
5 Asia-based Chefs predict the future of Food
We have gathered for you some of the quotes collected by Foodie magazine, questioning several great Chefs based across Asia to know what was the future of food to them.
October 2, 2019
Sandwich market, a growing potential in Hong Kong
Very present in the Western food culture, did you know that the sandwich has also been for long a very popular grab in Hong Kong everyday food?
September 25, 2019
[Meet with] Jeremy Leroux – APAC Manager, at Traiteur de Paris
Today we are interview Jeremy Leroux. The opportunity for him to share with us on the evolution of our industry here, and what are his expectation for coming years.
September 13, 2019
[ITW] Chef Smita Grosse | “I did my first tattoo when I was 9 years old”
Chef Smita Grosse, Executive Pastry Chef at the Grand Hyatt Hong Kong, opens up with us about her personal tattoo story.
Gianduja, when an Italian puppet inspires the most indulgent chocolate recipe
True chocolate lovers know Gianduja already, but do you know its name and recipe origin?
Roast fig, smoked bacon & blue cheese
Created by Michel Roux – a Michelin starred Chef – as a bread pairing for Bridor Bread with fig, this delicious starter will waken the taste buds of your guests. And yet it’s so easy to make!
Snacking d’Or – awarding most innovative creations of the F&B industry
Organized every year in partnership with the Sandwich & Snack Show in Paris, the Snacking d’Or is held by France Snacking to reward food products and equipment facilities most fitted to the snacking, fast food and nomadic world.
August 16, 2019
6 tricks for a more balanced Chef life
Chefs are among the busiest professionals: long working hour, constantly standing, supervising multiple teams, multiple services… and in the middle of all this, they still must find the time to create new recipes.
Try out the SO moelleux ‘Landais’
In need for new inspirations to spice up your sandwich menu? Curious to see what could enhance our sandwich bread range?