21 May, 2010
A windfall for blood-type A; is carbohydrate mains, bread here. (My blood-type digests grains properly). Besides goodwood hotel and hard rock cafe, the gaps were filled in by breads; my replacing Katong, Joo Chiat, East Coast and Maxwell Road. Give me a loaf and I will make it three.
I remember there was a Phase I- expiry dates on monster house brands: man versus bread-Who is will be crowned Winner? Then was Phase II orthorexia nervosa- Mestemacher whole rye bread and Five Loaves organic wholemeal bread. The most expensive bread sold in stores locally. Coming Phase III, one becomes headless and directionless- brioche, whitemeal; with honey, with glucose, as long as they are found in the larder or with coffee and tea.
This was found in a patisserie, ma ma patisserie, to be exact. Like all patisseries they are packed full with packaway people. Chocolate buns & tuna buns: I could finally pinpoint its nectar-like properties. Other than coffeshop-white, there is Italian-crusty, Japan-pan, and artisan-hearty. Patisserie; mama's way, would have been a mix between coffeshop-white and Japan-pan.
Definitely. Soft, palatable- light in weight, it resists flaking whilst retaining foaminess. It has a black sesame fragrance to put off the terror of a white carbohydrates mountain, golden buttery surprises found inside every bite.
Healthy is the last thing on one's mind here. All the more when this is not junk food. This is because all coloured/blackish foods seems to hail from some paradisiacal land, purporting their own version of health-promoting compounds with benefits. Its the-how can it be of any plant or animal origin when it does not absorb any wavelength/sunlight-when black bread is held between the fingers, to be exterminated in my body.
P.S. Look at the crumb. Black sesame ingredient as microbes over the bed of white; giving it a heterogenous gray. The crust is unsullied, a splendorous combination of brown and speckled gray. [Phase 4 launched].
