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May 23, 2017

Buy 2 Cemoi products and get 1 additional product for free! Offer valid until 11:59 pm today. To order, please contact us at Tel: +852 3590 6377 / 3590 5677, or Email: koh@pastrygreaterchina.com / kristy@pastrygreaterchina.com.

March 31, 2017

On March 2017, PGC corporates with CÉMOI invited Chef Frank Michel “Meilleur Ouvrier de France 2004” to go on a magical chocolate journey with us. Also being a world pastry champion, chef never hides his talents but show all his best to us. Participa...

July 1, 2016

Having his own pastry shop Patisserie Aplanos in Saitama (埼玉縣), Chef Asada has over 30 years experiences working in the pastry industry. He won silver medal of World Pastry Cup 2001 and created a well-known roll cake - Asada  Roll(朝田晋平卷).

In July 2016...

July 16, 2015

Owning the most popular pastry shop in Osaka, chef Yokogawa has been in the industry for more than 30 years. He won the Japan TV champion which made him one of the most famous pastry chefs in Japan. He was also the mentor of chef Koichi Izumi.

In 14-1...

March 31, 2015

Naomi Mizuno was the winner of World Chocolate Masters 2007. He also received awards for his chocolate pastry and creative chocolate showpiece.  On 12-14 March, 2015, he came to PGC and shared his talents to us.

Professional Experience

1997- Pâtisserie...

October 15, 2013

- Attend Japan Cake show and Top of Patisserie in Aisa Finals 2013
- Visit the top pastry shops in Yokohama and Tokyo

Please contact us before 15 Sept if you are interested to join so we can plan in advanced.


For further information or join our VIP ac...

May 31, 2013

藤本智美, 2007WTC冠軍,如果你從搜尋器他的名字, 除了找到日本女優外,還可以看到幾張精美的蛋糕圖片,可是卻看不到這位享負盛名的大師的廬山真面目, 低調,似乎是業界對他的印象。而他的低調與沉著,卻成就了一身好武藝,點石成金。

看著他從煮糖,拉糖,吹糖,到上色以至塑形,實在想象不到平凡的白砂糖,除了為食品加上甜味,還可以化身藝術品,變成花,化成草,甚至是游動於十指間的魚。這條栩栩如生的金槍魚代表著藤本大師對美學的堅持,美食的追求, 以及日本文化的熱愛。

*以上為藤本大師於PGC工作室之現場及作品

March 1, 2013

2013年3月, 世界冠軍和泉光一大師放下東京的個性店來到PGC, 他為來自業界的十位師傅帶來店裏最熱賣的9款甜點,還有技驚四座的chocolate showpiece. 同時, 他也毫無保留地分享了最新的技術與資訊,還有他的國際視野與胸襟。


時刻閃閃發光的工作臺,筆直帥氣的工作服,親切陽光的笑容,細心的解説與聆聽,還有對甜點的執著和一絲不苟的態度,和泉大師表現出來的氣度都讓站了整整兩天的師傅們由心佩服。

September 3, 2010

Chef Igarashi started his career as a pastry chef at Patisserie Colombin in Tokyo where he quickly grew his talents. He then moved to France and worked at the Patisserie Cartron and the Hotel Seiyo Ginza as Executive Pastry Chef.
 

He joined Mandarin...

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