The world is replete with scrumptious food and exquisite desserts. Nations far and wide bring their own culinary delights to the table, presenting what they believe to be the finest representation of their food culture. 

Certainly, there is a vast array of dishes and desserts to discover even within your homeland. However, when you’ve explored all your options or crave something entirely different, venturing beyond borders can unveil flavours, recipes and techniques you never imagined.

One way to do this without splurging on an expensive plane ticket is to learn from acclaimed chefs across continents right from your home base. As walking encyclopaedias of culinary knowledge and expertise, these world-trained chefs can not only widen your worldview, but also challenge your perceptions of taste, tradition and the core nature of the food itself.

This is even more so for dessert, because desserts are the very symbol of celebrations, rituals, and the sweetness of life! Ahead, here’s why learning from international chefs will level up your baking:

#1 It’ll broaden your culinary knowledge.

Different countries have cooking styles and ingredients that are familiar to them. Rather than limiting yourself to what’s physically around you, engaging with other cultures allows you to expand your culinary repertoire—even if their ingredients or techniques don’t seem immediately relevant. Give it time to marinate, and eventually, you may find a way to connect the dots and create something uniquely your own. In fact, that’s how the French-inspired, yet now Korean, fatfat-carons came to be!

#2 You’ll pick up new skills and techniques.

Intrigued by how people assemble the delicate layers of baklava? Or how chefs achieve the perfect temperature every time for choux pastry to puff up without collapsing? There’s no better person to teach you these skills than someone who was born into it. Whether it’s introducing innovative methods or finding a deep-rooted passion to approach the entire craft, a master chef from the heart of the tradition can guide you to newfound dessert perfection.

#3 You’ll discover ingredients you’ve never used before.

Immersing yourself in different cultures opens up a world of unconventional, albeit delectable flavours and ingredients that have the power to completely revolutionise your dishes. In baking, sometimes just a tiny twist can lead to a brand new experience that will leave you craving more. Orh nee and milo dinosaur in macarons—sounds unexpected? Don’t knock it until you’ve tried it!

#4 You’ll connect with the culture behind the cuisine.

A literal taste of history. Plunge into the fascinating stories and cultural significance behind each cookie, cake or pastry to deepen your appreciation of these sweet creations. Most desserts carry captivating tales, whether they are disputable myths or proven historical facts. Take churros, for example: although they’ve long been regarded as a Spanish treat, their origins can be traced back to China, where they were inspired by a fried dough pastry. Understanding the history behind these desserts lends a richness definitely worth savouring.

#5 You’ll push your creativity in the kitchen.

There’s no better way to get inspired than to expose yourself to different techniques and flavours brought forth by like-minded professionals. Part of being a great baker is surrounding yourself with the right people, and these individuals will encourage you to experiment with new recipes. Rather than confining yourself to a specific locale, take this golden opportunity to embrace fusion, which allows you to blend diverse cultural influences—stretching your creative range and introducing exciting new ingredients and methods into your culinary portfolio!

#6 You’ll expand your career horizons.

Networking with international chefs is a marvelous way to open up opportunities for global culinary experiences and jobs, both at home and abroad. You never know, the chef you met five years ago at that baking workshop might be the one to reach out when it’s time for you to try something new, offering you a chance to work with them in another country. 

#7 You’ll develop a sharper palate.

A big part of training your sensitivity to the nuances of flavour, texture and aroma in food is simply getting hands-on experience—actually trying things out for yourself. Tasting desserts from different cultures expands your food vocabulary, helping you identify each element and create mind-blowing flavour profiles. Developing a refined sense of taste takes experience, practice and exposure—and international chefs serve as a catalyst to that. Why else do so many chefs and bakers travel the world?

#8 You’ll grow to become more adaptable in the kitchen.

The kitchen can feel like a fixed setting, but there are always changing circumstances that could completely throw off your creations. The key to handling this uncertainty is learning how to stay in control no matter what, and learning from international chefs is the quickest way to get there. From diverse cooking environments to surprising techniques and unique problem-solving methods, you’ll discover your own versatility and adaptability as a chef. Like, how do you fix a sunken soufflé? Only a French baker, or one who has been trained in French patisserie, could tell you how to.

#9 You’ll gain a deeper respect for food traditions.

As mentioned before, every dish has a story, and that’s where traditions are born. Connecting with these stories helps you appreciate the food on a deeper level when you finally experience it, even if you’re not the one making it. When you develop a personal connection to these dishes, you become more thoughtful and intentional in your cooking. And when you start unpacking the flavours yourself, you’ll discover even more depth. Chefs are like walking manuals on how to truly enjoy food, and it’s only with knowledge that we can savour every bite with purpose and appreciation.

#10 You’ll get to meet new people from all over the world.

Last but not least, one of the coolest parts of learning from international chefs is the chance to meet so many interesting people. Chefs from all over the world bring their own flavour to the kitchen, and getting to know them can teach you more than just recipes. You’ll hear stories, share tips, and maybe even make some lasting friendships. It’s a chance to grow your network while learning something new and exciting.

Learn from World-Class Chefs in Singapore at Nanatang 

Starting out as an online bakery in 2013, Nanatang has since grown into a vibrant studio and bakehouse. Today, we offer workshops for aspiring bakers, featuring world-class chefs from all over the globe. From French and Korean to Italian and Japanese, you’ll get hands-on experience with the best. At Nanatang, dive headfirst into patisserie knowledge, pick up baking tips fermented over years of experience, and join a supportive community that has your back—wherever you are! 

Learn from international chefs right here in Singapore and take your baking to the next level, because adventure in the kitchen is just a recipe away. Browse all the upcoming workshops at Nanatang now and make your passion thrive worldwide.

Cream is, well, la crème de la crème. We’re in love with the way it’s carefully squeezed from long piping bags, travelling through finely shaped nozzles, and ending up as delicate, ruffled stars on cakes, cookies and pastries. But not all creams that exit a piping bag are the same. In fact, when it comes to cakes, there are two main types of cream commonly used: buttercream and fresh cream, also known as fresh whipped cream (or simply whipped cream).

This article explains the differences between fresh cream and buttercream, and which are used when.

Fresh Cream

In fresh cream cakes, fresh cream often refers to whipped heavy cream, which is a dairy cream that contains a high fat content. Aerated by whisking, fresh cream is light and fluffy, making it ideal for dessert toppings and fillings. A popular dessert known for using fresh cream is the Japanese strawberry shortcake.

Ingredients and Preparation 

Fresh cream requires three basic ingredients: cold heavy cream, sugar (powdered or granulated), and vanilla extract (optional). Preparation involves using a handheld or stand mixer fitted with a whisk attachment to whip on high speed until medium peaks form.

Taste and Texture 

Heavy cream tastes sweet and light, especially if it is enhanced with vanilla. When whipped well, it is also airy and fluffy, while having a smooth and creamy texture. Sweetening fresh cream with sugar makes it delicious for desserts. Some may also describe it as rich and fatty, with a distinct dairy flavour.

Applications 

Fresh cream is commonly used for delicate and less overpowering cakes due to its relatively mild and neutral taste. This means that when paired with fruits, such as in a fruit cake, or a lighter option, like a Victoria sponge cake, its luxurious and creamy flavour can properly come through.

Buttercream

Buttercream is a butter-based frosting that some may also refer to as butter icing. Like fresh cream, it is used for filling and decorating cakes, although it exists in more colours and even flavours compared to fresh cream. While not as popular, buttercream is appreciated for its ability to hold its shape well, and can also be stored at room temperature for longer.

Ingredients and Preparation 

The recipe for buttercream icing typically calls for unsalted butter (softened), powdered sugar, milk and vanilla extract. The addition of eggs creates a lighter, fluffier texture—a trusted method for helping Swiss, Italian and French buttercreams hold their shape better. Sometimes, a dash of salt may be included to balance the sweetness. Generally, buttercream is made by combining the ingredients and beating them on low speed until it reaches medium consistency. You can test its readiness by running your spatula through the buttercream; if it comes out with small and soft peaks (which makes it highly spreadable), you’ve gotten the right consistency. 

Flavoured buttercreams will involve the addition of other ingredients, such as extracts and essences. Chocolate flavoured buttercream uses cocoa powder or melted chocolate for a deep chocolate taste. 

Taste and Texture 

Buttercream is less delicate than fresh cream. However, it is also rich and much more decadent—deliciously buttery. Texture-wise, it is dense and smooth, making it heavier than whipped cream. Among the different types of buttercream, American buttercream is the heaviest and sweetest, while Swiss meringue buttercream is considered one of the lightest, and silkiest. In Singapore, the old-fashioned buttercream cakes are often made of American buttercream, which gives them the rich, slightly oily and nostalgic taste of traditional bakery cakes. 

Italian buttercream is considerably smooth, stable, and slightly less sugary than American buttercream. The meringue imparts a mild sweetness that complements the buttery taste, and its creamy consistency makes it rather popular for cake decorating. On the other hand, French buttercream is known for being the most “custard-like” of all. It is made with egg yolks instead of whites, and presents a balanced flavour profile—making it a superb frosting choice for individuals who love a rich, velvety and buttery indulgence with just a hint of custard-like depth.

Applications 

Buttercream has woven itself into various desserts by virtue of how insanely versatile it is in terms of flavour, appearance and stability (the ability to maintain its shape and structure). From coating and decorating cakes to filling pastries and Swiss rolls, buttercream is still widely acknowledged by bakers, even as its popularity falters in favour of lighter alternatives like fresh cream. Cupcakes continue to be one of the most recognisable pastries that still showcase buttercream.

How to Choose Between Fresh Cream and Buttercream

You should be choosing between fresh cream and buttercream based on the dessert you’re making. Here are five thoughtful questions to ask yourself to guide you to the right choice. 

• “What cake or pastry am I making?”: Some desserts only use fresh cream, such as a mousse. The stronger, sweeter buttercream is more suitable for denser or less sweet cakes.
• “What’s my desired texture?”: Fresh cream is light, airy and fluffy, but buttercream is rich, creamy and thick. 
• “How long will the dessert be outside?”: Buttercream generally holds up better than fresh cream. However, if you’re serving it immediately in cooler temperatures, fresh cream is worth consideration. 
• “What’s the flavour profile I’m aiming for?”: Fresh cream is milder and tastes more neutral and subtle, better for palates that are easily overwhelmed. If you like the classic feel of traditional cakes, buttercream is a good choice.
• “What kinds of decorations are involved?”: Detailed piping and intricate shapes using cream might offer you better control if you’re using buttercream. If you desire something more simple and smooth, fresh cream provides that elegant and natural sheen.

Final Thoughts

After all this explanation, we hope this blog has given you a clearer understanding of the qualities of fresh cream and buttercream. However, as bakers ourselves, we know that nothing teaches better than hands-on experience. That’s why at Nanatang, we’re super excited to offer you a space where you can experiment and learn from skilled chefs using only the finest ingredients—ensuring that all the imaginable variables are under control.

Join us in one of our workshops and take your baking skills to the next level. Whether you’re new to the art or looking to refine your technique, we’ve got everything you need to create delicious masterpieces. Explore our workshops now, or browse our cakes and desserts today—whether fresh or buttercream has already won your heart!

Baking is an art, but it doesn’t always require an oven. Whether you’re avoiding the heat, short on time, or simply looking for a creative way to make desserts, no-bake recipes offer a world of possibilities. From creamy cheesecakes to indulgent chocolate treats, these desserts deliver all the flavour without the hassle of baking.

At Nanatang, Singapore’s renowned artisan bakery and baking studio, we believe in bringing people together through creative and delicious desserts. While our expertise spans a variety of baked goods, we also offer hands-on workshops that teach techniques perfect for no-bake treats.

Why Make No-Bake Desserts?

No-bake desserts are becoming increasingly popular, and for good reason. They are:

• Time-saving – Many no-bake recipes require minimal preparation and can be made in just a few steps.
• Beginner-friendly – Since there’s no risk of overbaking or burning, these desserts are perfect for beginners.
• Great for warm climates – In places like Singapore, where temperatures remain high year-round, avoiding an oven can help keep your kitchen cool.
• Highly customisable – The possibilities are endless, from fruit-infused variations to chocolate-based delights.

If you’re ready to explore the world of no-bake desserts, here are some of the best ways to create delicious treats without turning on the oven.

1. Master the Art of No-Bake Cheesecakes

Cheesecake is a classic dessert that doesn’t have to be baked to be delicious. No-bake cheesecakes offer the same creamy texture and rich flavours but are set in the refrigerator instead of the oven.

How to Perfect a No-Bake Cheesecake

• Choose the right base – A sturdy crust made from crushed biscuits or cookies provides structure and enhances the overall texture.
• Achieve the perfect consistency – No-bake cheesecakes rely on whipped cream or gelatin for stability, giving them a light and airy texture.
• Experiment with flavours – Classic vanilla and lemon are always a hit, but you can incorporate chocolate, berries, caramel, or matcha for a unique twist.
• Get creative with toppings – Fresh fruit, ganache, or caramelised nuts can elevate the look and taste of your cheesecake.

Learn from the Experts

While Nanatang specialises in various baking techniques, their workshops cover fundamental skills that can be applied to making no-bake cheesecakes. Understanding how to balance flavours and textures will help you create a cheesecake that looks and tastes professional.

2. Create Elegant Tiramisu and Other Layered Desserts

Tiramisu is a world-renowned Italian dessert that requires no baking. Its signature layers of coffee-soaked biscuits and creamy mascarpone filling make it a luxurious treat.

Why Layered Desserts Work Well as No-Bake Options

• Visually impressive – The contrast between layers makes these desserts aesthetically appealing.
• Customisable – You can swap ingredients to create chocolate, fruit-infused, or tea-based versions.
• Great for entertaining – These desserts can be prepared in advance and served straight from the fridge.

Nanatang’s Tiramisu Workshop

Nanatang offers a hands-on class called Social Media’s Favourite Tin Tiramisu, in which participants learn to make a no-bake tiramisu in a trendy tin presentation. This workshop covers essential layering techniques, helping you achieve a rich and creamy texture without turning on the oven. Whether you’re a beginner or an experienced baker, this class provides valuable insights into creating professional-quality tiramisu at home.

3. Make Decadent No-Bake Chocolate Treats

Chocolate lovers don’t have to rely on an oven to indulge in their favourite flavours. From silky mousse to decadent truffles, there are plenty of ways to enjoy no-bake chocolate desserts.

Popular No-Bake Chocolate Treats

• Chocolate truffles – A simple blend of melted chocolate and cream shaped into bite-sized confections.
• Chocolate mousse – Light and airy, this dessert is made by folding whipped cream into melted chocolate.
• No-bake brownies – A fudgy mixture of cocoa, nuts, and natural sweeteners. They are pressed into a tray and chilled until firm.

How to Elevate No-Bake Chocolate Desserts

• Use high-quality chocolate – The better the chocolate, the better the flavour.
• Experiment with textures – Incorporate crushed cookies, nuts, or coconut flakes for added crunch.
• Pair with complementary flavours – Chocolate pairs well with coffee, citrus, spices, and sea salt.

4. Decorate Cakes Without Baking

If you love creating stunning cakes but don’t want to bake from scratch, decorating pre-made cakes is a fantastic alternative. Whether you use store-bought sponge cakes or pre-baked layers, decorating can transform them into showstopping centrepieces.

Cake Decorating Techniques for No-Bake Cakes

• Frosting and icing applications – Smooth, glossy buttercream or fresh cream, or ganache can give a cake a polished look.
• Piping techniques – Using different nozzles, you can create floral patterns, rosettes, and intricate borders.
• Edible decorations – Fresh fruit, edible gold flakes, or chocolate curls can add elegance to any cake.

Learn Cake Decorating at Nanatang

Nanatang’s cake decorating workshops provide hands-on experience in creating professional-level cakes. These classes suit beginners and experienced bakers and offer insights into advanced decorating techniques.

5. Explore Quick and Creative No-Bake Desserts

No-bake desserts aren’t limited to cheesecakes and mousse. Countless easy-to-make treats require minimal effort but still deliver big flavour.

Simple No-Bake Dessert Ideas

• Parfaits – Layer yoghurt, fruit, and granola in a glass for a quick and refreshing treat.
• Frozen treats – Popsicles and icebox cakes are perfect for warm climates.
• Energy bites – A mix of nuts, seeds, and dried fruit blended into bite-sized snacks.

How to Make No-Bake Desserts More Exciting

• Play with textures – Combining crunchy elements with smooth or creamy layers enhances the overall experience.
• Experiment with flavours – Adding spices, citrus zest, or flavoured extracts can elevate even the most straightforward recipe.
• Use creative serving ideas – Presenting desserts in jars, glass cups, and moulds can make them look more appealing.

Final Thoughts

No-bake desserts open up endless possibilities for creative and delicious sweet treats. Whether crafting a silky cheesecake, layering tiramisu, or decorating a pre-made cake, there’s no need for an oven to create something spectacular.

At Nanatang, we offer workshops that provide hands-on experience in dessert-making, helping you refine your skills and explore new techniques. Whether you’re a beginner or a seasoned baker, there’s always something new to learn.

Visit Nanatang’s Workshop page to explore our classes and start your no-bake dessert journey today.

Macarons have long been known for their delicate, dainty nature, but Fatfat-Carons flip that idea on its head. These oversized, indulgent creations are a bold evolution of the classic French macaron, featuring thicker shells, ultra-creamy fillings, and creative flavours that push traditional pastry-making’s boundaries.

If you haven’t tried them yet, here’s everything you need to know about these chunky, flavour-packed desserts and why they’ve taken Singapore by storm.

1. Nanatang is the Original Creator of Fatfat-Carons in Singapore

Unlike regular macarons, prized for their petite elegance, Fatfat-Carons are unapologetically oversized and indulgent. Nanatang, Singapore’s leading bakehouse and baking studio, exclusively crafted these unique treats.

Nanatang introduced Fatfat-Carons as Singapore’s first Korean-style oversized macarons, drawing inspiration from the popular ttung-carons in Korea. While the concept started with a trend, Nanatang perfected the recipe, making these chunky macarons a signature product that has won the hearts of dessert lovers.

In addition to selling them, Nanatang is the only baking studio in Singapore offering Fatfat-Caron workshops, where aspiring bakers can learn to create these decadent treats from scratch.

2. They’re Bigger, Bolder, and Chunkier Than Regular Macarons

A typical macaron is a bite-sized delicacy, but fat macarons are an entirely different experience. They are nearly twice the size of traditional macarons, with extra-thick shells and generous fillings that add layers of texture and flavour.

While classic macarons have a thin layer of buttercream or ganache, Fatfat-Carons have thick, creamy centres and often incorporate chunks of fruit, chocolate, or even savoury elements for a completely new take on the dessert.

The result? A chewier, creamier, and more satisfying macaron that feels like a whole dessert rather than a quick bite.

3. The Flavours Are Next-Level (and Incredibly Creative!)

One of the biggest reasons Fatfat-Carons stands out is its bold and unexpected flavours. Nanatang is inspired by local desserts, nostalgic childhood snacks, and modern pastry trends, resulting in unique flavour combinations.

Here are some of the most popular Fatfat-Caron flavours at Nanatang:

• Ondeh-Ondeh – Inspired by the classic Southeast Asian kueh, this version is filled with coconut, pandan and gula melaka.
• Milo Dinosaur – A nod to Singapore’s favourite malted chocolate drink featuring a rich, chocolaty profile with crunchy toppings.
• Orh Nee (Yam) – A creamy, yam-based delight that pays tribute to the traditional Teochew dessert.
• Durian – A bold choice for durian lovers, made with real durian paste.
• Ham & Cheese – A savoury-sweet twist that proves macarons don’t have to be purely dessert.

Nanatang frequently experiments with new flavours, keeping the lineup exciting and constantly evolving.

4. They Require Special Baking Techniques to Get Just Right

Macarons are already known for being notoriously tricky to make, but Fatfat-Carons take that challenge to another level. Their larger size and heavier fillings require special techniques to ensure the shells remain light, airy and structurally stable.

At Nanatang’s Fatfat-Caron workshops, expert pastry chefs guide participants through the intricate process of making these oversized macarons, covering techniques like:

• Achieving smooth, crack-free macaron shells that don’t collapse under the extra filling.
• Perfecting the “feet” of the macaron—the signature ruffled edge that gives macarons their classic look.
• Piping extra-thick fillings that hold their shape while remaining soft and creamy.
• Assembling and decorating Fatfat-Carons to maximise flavour balance and visual appeal.

For those who want to level up their macaron skills, learning to make Fatfat-Carons is a fun and rewarding challenge.

5. They’re More Than Just Macarons—They’re Flavour Bombs!

While traditional macarons are known for their delicate balance of sweetness and texture, Fatfat-Carons are designed to be indulgent and intense. Their higher filling-to-shell ratio means each bite is packed with flavour, making them feel more like a hybrid of a macaron, cake and trifle than just a pastry.

The thicker shells enhance the experience, offering a chewier, more substantial bite than regular macarons. Because the fillings are so dense and rich, every Fatfat-Caron feels more like a mini dessert than a light treat.

Whether you’re a fan of bold, creamy flavours or complex textural contrasts, Fatfat-Carons are designed to deliver maximum satisfaction in every bite.

6. Where to Get Fatfat-Carons: Buy or Bake?

Fatfat-Carons are available exclusively at Nanatang, where customers can purchase freshly made batches with rotating flavours. New and seasonal flavours are introduced regularly, ensuring that each order from Nanatang brings something exciting and different.

For those who want to go beyond eating them, Nanatang also offers exclusive Fatfat-Caron workshops. Participants learn how to bake, fill and decorate these oversized macarons from scratch in these classes. They are designed for all skill levels, making them an excellent experience for beginners and experienced bakers.

FAQs About Fatfat-Carons

Are Fatfat-Carons harder to make than regular macarons?

Yes, due to their size and extra filling, they require precise techniques and a stable structure, which is why Nanatang’s workshops are great for learning the process.

Can I order customised Fatfat-Carons for special occasions?

Absolutely. Nanatang offers custom orders for birthdays, weddings and corporate events.

How long do Fatfat-Carons last?

They can last two to three days in the fridge but are best enjoyed fresh.

Why Fatfat-Carons Are Worth the Hype

Fatfat-Carons are more than just an oversized macaron—they represent a new, innovative way to experience this classic dessert. Their chunky build, creative flavours, and rich textures make them a must-try for any dessert lover looking for something exciting and indulgent.

Beyond their deliciousness, Fatfat-Carons showcase the art and creativity of modern baking, blending traditional French techniques with bold, Asian-inspired flavours. Whether you buy them fresh from our bakehouse or join a workshop to make your own, one thing is clear: these oversized macarons are changing how we think about desserts!

If you’re ready to experience Singapore’s unique macarons, visit Nanatang today to order or sign up for a class.

You’ve probably followed recipes for butter cookies, brownies, and banana bread online before, and had decent success with them. They’ve achieved the hallmarks of passable bakes—a lovely fragrance wafts in the air, and the treats turned out tasty enough to enjoy. But learning to bake from scratch and sourcing your recipes from others is as much about the end result as it is about the process. Baking classes, like those offered at Nanatang, can enrich your time both in and out of the kitchen, making your experience feel more rewarding than just blindly following a recipe. 

Need a little push? Here are 10 reasons to help convince that you’ll love joining a baking class, no matter your skill level!

#1 You can pick up basic baking skills.

One of the things missing from simply following instructions without much thought is the opportunity to understand the “why” behind each step—like the distinct differences between stirring and folding. Enrolling in a structured baking programme ensures you’re taught the fundamentals, including essential techniques for measuring and mixing ingredients, temperature control, and the trick to balancing flavours and textures. 

#2 You’ll get to explore different cultures through desserts.

Baking classes are where the worlds of foodies and history buffs collide. From cheesecakes with origins in Greece and wagashi influenced by Buddhist traditions, to the chunky macarons that recently gained fame in Korea, there are international recipes and techniques waiting to be uncovered. And contrary to popular belief, croissants might not even have originated in France. Intrigued?

#3 You get to work with professional tools and people.

Getting to work with professional bakers is incredibly valuable, because it offers hands-on experience with experts who are recognised for their craft. This means you will have access to techniques and insights that you otherwise wouldn’t have known from other sources. You’ll also get to experiment with tools and equipment like stand-in mixers and piping bags under qualified supervision.

#4 You can handcraft gifts for family and friends.

Nothing speaks thoughtfulness and care like handmade gifts. We believe that a way to any person’s heart is through their stomach. Whether it’s a special occasion or any other day, knowing how to bake is like having the right gift ready at all times.

#5 You’ll learn the science behind baking.

Baking is a delicate balancing act between art and science. While culinary schools explore this in depth, baking workshops provide a fantastic introduction, allowing you to dabble with the basics—even if you’re just baking for fun. For example, different ingredients interact in unique ways, like how butter and sugar work together to create tender, fluffy crumb.

#6 You relieve stress—and inspire creativity.

Baking is an activity that requires a significant level of focus and attention. Not only does concentrating on your creation help you stay in the present moment, it also empowers you to feel a sense of control and purpose. Its therapeutic benefits can alleviate stress and restore creativity.

#7 You’ll be ready to kickstart a career in baking.

With expert guidance, the distant dream of becoming a baker becomes much more attainable. Even if working as a full-time baker isn’t your goal, you can still turn your passion into a side hustle or even open your own bakery. A choice like this has the potential to reshape your career path!

#8 You’ll discover healthier alternatives along the way.

While the internet is certainly a treasure trove of inclusive and healthy alternatives, baking classes offer a more personalised approach to ingredient swapping. With the accumulated knowledge and experience of professional bakers, you’ll learn which substitutes work best and get real-time help if a recipe doesn’t turn out as expected. For the health-conscious foodie who wants to craft the perfect guilt-free indulgence, baking classes are the way to go!

#9 You’ll save money on sweet treats!

Those containers of cookies and boxes of pastries during birthdays, anniversaries, and special occasions stack up to a lot. By mastering the art of baking, you can create professional-quality baked goods at home for a fraction of the price.

#10 You’ll connect with fellow baking enthusiasts.

Last but not least, baking workshops and courses are a great way to meet like-minded people who share your love for creating—and enjoying—delicious treats. You’ll connect with others who can inspire you, share ideas, and help you grow your skills. These aren’t just networking opportunities—they’re friendships and collaborations that can keep you motivated and excited about baking, whether you’re looking to turn it into a career or just want to try something fresh and fun.

Final Thoughts

Ready to roll up your sleeves and put on your oven mitts? Learning from professional bakers in a detailed baking programme like those at Nanatang offers countless opportunities for self-care and improvement. You get to have fun, learn some cool tricks from the pros, and further reinforce the belief that whipping up something without shortcuts is way more satisfying (and delicious). Don’t wait—our world-class courses are high in demand! 

Browse and enroll now to experience the magic for yourself.

Tiramisu is a dessert that takes on many unexpected roles beyond its delectable and dolce qualities. First and foremost, and acknowledged by all, it has become a hallmark of Italian culinary tradition. Then, the coffee aficionado might argue it serves as an excellent primer for coffee appreciation. Some others might even propose that, like chocolate, it’s a luxurious aphrodisiac, making it an appropriate and pleasing no-bake finale for a Valentine’s Day dinner.  

Seeping into so many facets of our lives, it’s no surprise that tiramisu is a beloved dessert, found in the poshest of Italian restaurants as well as casual eateries. But beneath the layers of pastries, coffee, eggs, and more, there lies a history as rich as its complex flavours. 

Savour a spoonful of tiramisu’s past with us at Nanatang.

What is Tiramisu?

Tiramisu, an Italian dessert made with ladyfinger cookies, coffee, mascarpone cheese, eggs, cocoa powder, sugar, and sometimes coffee liqueur, takes its name from the phrase “pick me up”. Unlike most other sweet treats, tiramisu is made by simply assembling its ingredients, no baking required. It also does not fall into either categories of cake or trifle, but rather identifies as a unique layered dessert that combines rich, creamy textures with a delightful contrast of coffee-soaked ladyfingers.

While tiramisu is enjoyed year-round, it is particularly popular during special occasions such as Christmas, Easter, and Valentine’s Day.

The Flavour Profile of Tiramisu

One of the most distinctive features of tiramisu is the coffee-drenched ladyfingers. Absorbing the strong aroma and flavour of coffee, the ladyfingers soften and take on a cake-like texture. They are sometimes also infused with rum or cognac for added depth.

You might have heard some referencing a special Italian “custard” present in tiramisu. This is actually a mixture of mascarpone cheese, egg yolks, and sugar. This custard is the base for the creamy mouthfeel of tiramisu. It is described as rich, sweet, and slightly tangy. 

And don’t forget about the cocoa powder. Like a fine dusting of snow over the dessert, it lends a subtle bitter chocolate flavour, which juxtaposes nicely with the sweetness of mascarpone custard and the fragrance of coffee-soaked ladyfingers, resulting in a nuanced and luxurious treat.

Tracing the Origins of Tiramisu

The history of tiramisu is somewhat contentious, but the fact remains that it is native to Italy. While some believe the original tiramisu recipe was modeled after another dessert, the sbatudin from the Veneto region, others claim that the Italian classic was an invention created to honour Grand Duke Cosimo III. Not far from the sbatudin is the tale that tiramisu was spontaneously whipped up at a restaurant called Le Beccherie in Veneto, where pastry chef Roberto Linguanotto is credited with its invention.

But that’s not all. Tiramisu has also found its place in the history of Italian brothels, particularly in Treviso, where its supposed aphrodisiac effects have been acknowledged since the 19th century. According to some sources, the owner of a brothel in Treviso created tiramisu to serve to customers at the end of the evening, helping to reenergise them before they headed home. It also contributed to boosting business, its aphrodisiac phenomenon by virtue of its high caffeine, sugar, and alcohol content.

Tiramisu’s Debut in Literature

The uncertain origins of tiramisu become even more mind-boggling when you consider that it wasn’t that long ago when tiramisu came into official existence. The earliest documented evidence of the dessert seems to be from the 1960s, when it was first mentioned in some cookbooks. Soon after, it appeared in restaurant columns, encyclopedias, and dictionaries.

Despite its supposed roots in Treviso, the neighbouring region of Friuli Venezia Giulia sought to protect tiramisu as a regional culinary product in 2017. This means that the original ingredients and methods will be strictly guarded, and substitutes or alterations to the recipe won’t be considered “authentic” tiramisu in the region.

Modern Takes on Tiramisu

Tiramisu has since been adapted into many kinds of desserts all over the world, from cakes and ice cream to mousse, parfaits, and even tiramisu-flavoured macarons. Some modern renditions feature variations like tiramisu cupcakes, tiramisu in jars, and even tiramisu-flavoured puddings. With endless creative possibilities, this cherished dessert continues to spark off new interpretations across different cuisines.

At Nanatang, we offer single-day courses to teach dessert lovers how to recreate the famed tiramisu in tins. In classes of six to eight, learn how to capture the latest dessert trend and celebrate the Italian icon all at once.

Final Thoughts

Tiramisu’s simple but intricate construction and colourful history makes it a delectable dessert that continues to be savoured, year after year, all over the world. Whether you’re relishing its classic flavours or exploring new versions, tiramisu always offers an experience that invites revisiting. Join us at Nanatang and immerse yourself in the coffee-saturated art of tiramisu, where tradition meets innovation in every bite. We also welcome you to explore our other workshops here.

There’s magic in transforming a few simple ingredients into a beautiful loaf of bread. This magic lies at the heart of artisan baking—a world that Nanatang embraces with passion. 

Known for handcrafted baked goods and regarded as a renowned baking studio, Nanatang has perfected the art of combining tradition and creativity. But what does it mean for bread to be “artisan”? This guide explores what sets artisan bread apart, its techniques, and how aspiring bakers can embark on their journey towards crafting quality treats.

What Is Artisan Bread?

Artisan bread is more than just food—it’s an experience. It results from traditional methods, quality ingredients and time-honoured craftsmanship. Unlike mass-produced bread, which prioritises speed and uniformity, artisan bread is created in small batches with great care and attention to detail.

Key Characteristics of Artisan Bread:

• Simple Ingredients: Typically, artisan bread is made with just flour, water, salt, and yeast. No unnecessary preservatives or artificial additives allow the authentic flavours to shine.
• Slow Fermentation: Time is an essential ingredient in artisan bread. Long fermentation (often lasting 12 to 48 hours) allows natural yeast and bacteria to develop, resulting in a more complex flavour profile.
• Handcrafted Processes: Artisan bread is often crafted by hand, from kneading to shaping. This ensures each loaf has unique textures and flavours that reflect the baker’s expertise.
• Small Batches: Baking in small quantities ensures every loaf is monitored closely, maintaining quality and consistency.

Artisan Bread vs. Commercial Bread

The main difference between artisan and commercial bread lies in the approach. Commercial bread, mass-produced in factories, focuses on efficiency and shelf life. It’s packed with additives to preserve freshness and uses automated processes for consistency.

In contrast, artisan bread is all about tradition and authenticity. It requires skill, time and effort, resulting in a product with:

• Thicker crusts that offer a delightful crunch.
• Airy crumbs with uneven holes, thanks to natural fermentation.
• Deep flavours that develop over time through slow fermentation.

This process can feel like art for bakers—each loaf tells a story through its imperfections and unique characteristics.

Regional Varieties of Artisan Bread

Artisan bread styles vary across cultures, each reflecting local traditions and flavours. Exploring these varieties can help aspiring bakers find inspiration and learn new techniques.

• French Baguettes: Characterised by their long shape, crisp crust, and soft interior, baguettes are a staple in French bakeries.

• Italian Ciabatta: Known for its open crumb and chewy texture, ciabatta is made with a high-hydration dough. It pairs perfectly with olive oil or spreads.

• German Rye Bread (Roggenbrot): Dense, flavourful rye bread often incorporates seeds and whole grains. It has a long shelf life and a distinct sour taste.

• Japanese Milk Bread (Shokupan): Known for its soft, fluffy texture, this bread is enriched with milk, butter and sugar, making it a popular sandwich choice.

Each type of bread offers unique lessons for bakers to experiment with, from hydration levels to shaping techniques.

Essential Techniques for Artisan Bread Making

Creating artisan bread involves several vital techniques that aspiring bakers must master:

• Choosing the Right Flour: Artisan bakers choose high-quality flours, such as bread flour or stone-ground whole wheat. The protein content plays a significant role in creating the desired structure and texture.
• Mastering Hydration: Hydration refers to the amount of water used in the dough. High-hydration doughs are more challenging to work with but produce bread with an open crumb and chewy texture.
• Practising Autolyse: Autolyse is mixing flour and water before adding salt and yeast. This step allows the flour to fully hydrate, enhancing the dough’s extensibility and flavour development.
• Shaping and Scoring: How a loaf is shaped influences its final structure, while scoring (slashing the dough) allows for controlled expansion during baking, creating the signature look of artisan bread.
• Mastering the Bake: Baking at high temperatures with steam helps achieve a perfect crust—crispy on the outside and soft on the inside.

These techniques may seem daunting initially, but they become second nature with practice, transforming baking into a meditative process.

Troubleshooting Common Baking Challenges

Even seasoned bakers encounter setbacks, but overcoming these challenges is part of the learning process. Here are solutions to some common issues:

• Dense Bread: This could result from under-proofing the dough. Make sure to allow enough time for fermentation and proofing.
• Flat Loaf: If your bread spreads instead of rising, the dough might be over-proofed or not shaped tightly enough. Try shaping it more firmly before the final proof.
• Uneven Crumb: Inconsistent bubbles in the crumb can result from uneven mixing or handling of the dough. Use proper folding techniques during bulk fermentation.

These troubleshooting tips will help bakers stay motivated, even when things are unplanned.

Developing Your Artisan Skills: Tips for Aspiring Bakers

• Start Simple: Begin with basic bread recipes, such as a rustic loaf or sourdough, to familiarise yourself with the techniques.
• Invest in Quality Tools: A good oven, baking stone, and banneton (proofing basket) can enhance your results.
• Learn the Art of Patience: Artisan baking takes time. Embrace the slow processes—long fermentations and careful proofing are essential for flavour development.
• Experiment with Flavours: Once you’ve mastered the basics, incorporate herbs, seeds, or dried fruits to create your signature loaves.
• Join a Baking Community: Connect with other bakers online or attend baking workshops to learn from experienced professionals and share your progress.

Glossary of Key Artisan Baking Terms

For beginners, understanding the terminology can make the journey less intimidating. Here are a few essential terms:

• Hydration: The percentage of water relative to the flour in the dough affects its texture and crumb.
• Autolyse: A resting period after mixing flour and water, allowing enzymes to develop.
• Proofing: The final rise of the dough before baking.
• Crumb: The interior structure of the bread, including the size and distribution of air pockets.
• Scoring: Make shallow cuts on the surface of the dough to control how it expands in the oven.

The Final Loaf: Discover the Joy of Artisan Baking with Nanatang

Artisan bread is more than just a trend—it’s a return to mindful craftsmanship, where every loaf tells a story through its texture, flavour and appearance. As you begin your journey into artisan baking, let Nanatang be your guide. 

With hands-on classes led by experienced bakers and a focus on handcrafted goods, Nanatang offers the perfect environment to hone your skills and explore new techniques. Whether you’re a complete beginner or an experienced baker looking to refine your craft, you have a place in Nanatang’s community.

Ready to craft your first artisan loaf? Join one of Nanatang’s baking classes today and experience the joy of turning simple ingredients into something extraordinary! Read about our story here.

Asian-inspired desserts are captivating worldwide taste buds, offering an irresistible mix of artistry, flavour and tradition. From delicate pastries to visually stunning cakes, these treats are rewriting the dessert scene beyond Asia. Their growing appeal comes from their ability to blend local ingredients with contemporary presentation, creating global experiences that resonate with food lovers.

Singapore’s Nanatang, an artisan bakery and baking studio, celebrates the craft behind these desserts. Known for producing handcrafted baked goods and offering world-class pastry workshops, Nanatang connects global dessert trends with a deep commitment to quality.

1. Korean Bento Cakes – Petite, Personal and Playful

Korean bento cakes are mini-sized, round cakes made for one or two people. They are often decorated with minimalist designs or playful messages. Their appeal lies in their compactness, which feels both personal and luxurious, making them ideal for small celebrations. These cakes offer endless customisation—from pastel-coloured frosting to quirky drawings—turning them into edible art pieces.

Their popularity skyrocketed through social media, where their charming designs caught the attention of dessert lovers worldwide. The combination of sweet simplicity, customisation and portability makes bento cakes a global trend that shows no sign of slowing down.

2. Korean-Style Financiers – Delicate Yet Decadent

Korean-style financiers are an elegant adaptation of the classic French almond cake. While traditional financiers are already beloved for their buttery richness, Korean pastry chefs have infused these small cakes with flavours like matcha, black sesame and yuzu. This fusion of East and West elevates the humble financier into a sophisticated treat perfect for tea-time indulgence.

These bite-sized delights are about taste and presentation, with their golden-brown tops and perfectly balanced flavour profiles adding to their appeal.

3. Japanese Mochi – The Chewy Delight

Mochi has been a staple of Japanese culture for centuries, symbolising good fortune and happiness. Its chewy, glutinous texture offers a uniquely satisfying bite, whether filled with traditional red bean paste or modern options like ice cream and fruit purée.

Mochi variations have become a global phenomenon, with specialty mochi doughnuts and ice cream versions appearing in cafes and supermarkets worldwide. Its playful texture and adaptability to different flavours make it a crowd favourite.

4. Thai Mango Sticky Rice – A Tropical Favourite

Mango sticky rice is a cherished dessert made from glutinous rice, fresh mangoes and coconut milk. The tropical flavours and the delightful combination of creamy and chewy textures make it an irresistible summer indulgence. Though rooted in Thailand, this dessert has gained popularity worldwide, with restaurants and dessert bars introducing their spins on the classic dish.

In many places, chefs enhance the dish with pandan leaves or additional fruits, making it delicious and visually appealing.

5. Taiwanese Pineapple Cakes – A Sweet Taste of Tradition

Pineapple cakes have long been a symbol of prosperity and hospitality in Taiwan. These buttery pastries, filled with a tangy-sweet pineapple jam, are popular gifts during festive seasons. Beyond Taiwan, they have become a sought-after delicacy in bakeries and specialty shops worldwide.

Chefs continue experimenting with new flavours—like passionfruit and lychee—transforming this traditional pastry into a modern dessert without losing its cultural roots.

6. Japanese Soufflé Pancakes – Light as Air

Japanese soufflé pancakes are a dessert marvel, known for their jiggly texture and melt-in-your-mouth feel. Achieving the perfect rise requires precise technique; making these pancakes is more about skill than taste. Their pillowy softness and subtle sweetness have won over dessert enthusiasts worldwide, with cafes in major cities offering variations with fruits, whipped cream and syrups.

These pancakes are visually stunning and indulgent, making them a favourite for social media posts.

7. Filipino Ube Desserts – A Vibrant Purple Obsession

Ube, or purple yam, has captured the imagination of dessert lovers worldwide with its vibrant hue and subtle sweetness. Originally from the Philippines, ube is now found in everything from cakes and cookies to ice creams and doughnuts. Its eye-catching colour and versatility make it an exciting ingredient for bakers and chefs.

Many international bakeries now feature ube desserts on their menus, catering to a growing demand for this exotic flavour.

8. Hong Kong Egg Tarts – Buttery and Irresistible

Hong Kong egg tarts are a delightful blend of Chinese and Western culinary traditions. With a buttery, flaky crust and smooth custard filling, they offer the perfect balance of texture and flavour. These tarts are a popular comfort food and have become a mainstay in cafes worldwide, loved for their simplicity and nostalgic appeal.

Whether enjoyed plain or with a twist of modern flavours like salted egg yolk, egg tarts remain a beloved dessert that crosses cultural boundaries.

9. Vietnamese Coffee Desserts – Bold and Flavourful

Vietnam’s rich coffee culture has inspired a range of coffee-based desserts, from tiramisu to ice cream. Known for its bold, sweetened condensed milk flavour, Vietnamese coffee adds depth to these treats. Its strong, aromatic presence makes it a favourite for those who appreciate complex, robust flavours.

Desserts infused with Vietnamese coffee offer a new experience for dessert lovers. They combine caffeine with sweetness to create a memorable, invigorating indulgence.

10. Matcha Everything – A Green Tea Revolution

Matcha, finely ground green tea powder, has transformed the global dessert landscape. Its earthy, slightly bitter flavour pairs well with sweet ingredients, leading to the rise of matcha-flavoured cookies, cheesecakes and lattes. Beyond its taste, matcha’s health benefits—such as antioxidants—make it a popular choice among health-conscious consumers.

As both a flavour and ingredient, matcha represents the fusion of wellness trends and dessert culture, making it a favourite among chefs and consumers.

The Global Craze for Asian-Inspired Desserts

The appeal of Asian-inspired desserts goes beyond flavour. These treats offer a sensory experience through vibrant colours, intricate textures and creative presentation styles. They challenge the conventional idea of desserts by blending unexpected ingredients with visually stunning designs.

Social media platforms like Instagram and TikTok have played a significant role in spreading the popularity of these desserts. Photogenic and easy to share, bento cakes, mochi, and ube pastries have become viral, inspiring people worldwide to explore new flavours and experiences.

The global interest in these desserts also reflects a shift toward cultural appreciation and diversity in food, with people increasingly drawn to experiences that offer something different from their everyday routines.

Explore the Art of Asian-Inspired Baking

The global rise of Asian-inspired desserts showcases a growing love for culinary creativity and cultural diversity. Whether it’s a bento cake, an egg tart, or a matcha cookie, these treats excite the dessert world.

Nanatang embraces this trend with handcrafted pastries and workshops that teach participants how to create these desserts. Whether you’re looking to indulge in a unique treat or learn the art of artisan baking, Nanatang offers the perfect opportunity to dive into the world of Asian-inspired sweets. Visit our workshop page and sign up to experience a blend of tradition, artistry and modern flavours.