Archive for July, 2014

All About Chocolate

This week, Lavonne has been abuzz with everything to do with chocolate, since Asian PastryCup Medalist Chef Hong is here to conduct his exclusive chocolate workshop. But chocolate has always been a product we have focused on promoting keenly. At Lavonne, we insist on the use of couverture chocolate for all our products, and the…

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Meet the Students

The core of Lavonne is the Academy and we’re extremely proud of all our students. Every year, we send out batch after batch of enthusiastic new bakers, all set to revolutionise the world of baking. Meet Rishika, from the batch of 2013. This is her Lavonne story. Tell us a little bit about what you…

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Customising Cakes

At Lavonne, we make cakes for different occasions, and our custom cake specialist, Chef Joonie Tan, creates multiple creative and unique cakes that span a variety of themes. Custom cakes have become an extremely popular trend today, and for us the great part about this is the level of involvement with the customer and the cake…

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Making Ice Cream

Ice cream is arguably the favourite of all frozen desserts. Its popularity with different age groups is testament to that. It has delighted youngsters and adults alike, and for a product that traces its origins all the way back to before the 9th century, it doesn’t seem to show any signs of slowing down. With an…

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Frozen Desserts

A Long and Fabled Legacy Everyone’s heard the story of how ice cream was invented in China, where it was served in the form of flavoured crushed ice. But over time, due to the inability to accurately identify one single country as responsible for inventing ice cream, it has been accepted that it is more…

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