The GOODS from Beaucoup Bakery & Cafe
Vancouver, BC | Beaucoup Bakery’s Betty Hung further translated her passion for French baking into a cookbook last year with the publication of French Pastry 101 – a labour of love where she not only wrote and tested all the recipes, but also photographed the entire project. This book has now won Gold in the Single Subject Cookbook category at the 22nd annual Taste Canada Awards, announced yesterday, October 27, 2019 in Toronto.
“To be able to do what I love and be given the opportunity to create a cookbook last year was already a dream,” says Hung, who co-owns Beaucoup Bakery with her brother, Jacky Hung. “And now, to win an award is just such a special feeling. Thank you so much, Taste Canada. This means a lot!”
In French Pastry 101, Betty creates 60 easy-to-follow, quintessential French dessert recipes that are completely do-able, even for beginners, such as Fondant au Chocolat, a chocolate cake with a deliciously molten and gooey centre, or Coffee Éclairs, a slightly more advanced recipe with the rich flavours of a coffee crème and white chocolate coffee glaze.
Betty writes in her introduction, “How could such humble ingredients turn into something complex and delicious? As I immersed myself into the world of patisserie, I learned that French pastries are not just about the techniques and ingredients; they are also about precision, temperature, time and the smallest details that make the biggest difference.”
French Pastry 101 is available North America-wide, such as at Chapters Indigo and Amazon. It is published by Page Street Publishing and is distributed by Macmillan in the United States and Publishers Group Canada in Canada. The company is known to actively search out creative people whose passions and exceptional talents have earned them many fans, and whose expertise can translate into great books. For more information about the Taste Canada Awards, please visit tastecanada.org. For more information about French Pastry 101, please visit www.pagestreetpublishing.com.
About Betty Hung | Previously a designer, Betty had little formal food training but her passion to create delicious pastries really drove her to succeed. She started at Beaucoup Bakery as an intern from the very beginning and worked her way up to head pastry chef, receiving one of Beaucoup Bakery’s scholarships in Paris to train at the famed École Gastronomique Bellouet Conseil. In her spare time, she started a blog called YummyWorkShop, which has followers from around the world.
About Beaucoup Bakery | Beaucoup Bakery & Café opened its doors in December 2012, offering French-inspired pastries. The reason for opening Beaucoup Bakery was simple, to leave the world a happier place, even if through something as simple as a cookie. The company’s priority is to put care and pride into everything it does, from the ingredients used and the little details that go into the baking, through to the way the company treats valued customers and friends.