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[Taipei pastry shop / 台北甜點店] Bonheur,Bonne H...

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[Taipei pastry shop / 台北甜點店] Bonheur,Bonne Heure (中文請按"see more")

During my last stay in Taipei, I also had the chance visiting Bonheur, Bonne Heure, a French pastry shop opened by yet another good friend of mine. The chef Claire Lin and her husband have spent years in France and thus have immersed herself into the French spirit and art of living. The name of the shop plays a pun of two French words "bonheur" (happiness) and "bonne heure" (good times), which is exactly how the couple has pictured it - to offer customers wonderful pastries and a good time to enjoy.

The style of pastries here is pretty feminine and delicate. Claire has spent a lot of time testing different recipes and making her own creations aside from traditional ones. She also modifies tastes as well as presentations of a pastry often to make it better. Opening a pastry shop does require countless efforts and the life as a pastry chef is never meant to be fancy. Beautiful pastries are done by repetetive work every single day, and we all know it's hard to be as enthusiastic after long working hours and never-changing daily routines. That's why I always admire all my chef friends who chose this career, stay passionate about what they're doing, and never stop to improve.

If you're in Taipei, don't forget to find time and stop by. Click on the photos and the following link to have a closer look: https://www.facebook.com/bonheurbonneheu…/…/878709995562046/

上回回台北,還在板橋找到了我的秘密基地 —— 好朋友Claire夫婦與兄嫂合開的法式甜點店「Bonheur,Bonne Heure」。店名玩了法文的諧音與雙關,希望所有來到店裡的客人都能在這裡嚐到幸福(bonheur)的好滋味、以及度過一段美好時光(bonne heure)。

Claire與Pierre都是非常溫暖纖細的人,在我剛到巴黎的時候就伸出援手。後來Claire開始學甜點,我們也經常交換實習工作的酸甜苦辣。那些辛苦與巴黎的生活點滴如今都變成了養份,持續地滋潤著他們如今不輟的甜點創作及每日的工作。開甜點店從來就不只是實現夢想、也不是在糖和奶油的夢幻氛圍中輕鬆變魔術,而是怎麼在日常不斷的重複勞動裡找到繼續的動力、在堅持中看到持續進步的可能;不忘記甜點帶給自己快樂的初心、以及和更多人分享的快樂。

在他們八月在法國充滿電回去之後,決定在原本的五六日之外,也開放週三週四的下午「恬靜時光」,供應飲料、馬卡龍與常溫蛋糕(新鮮蛋糕還是以五六日為主),讓更多人能享受一段美好的靜謐時光、體驗法式的生活精神。如果還沒有嚐過主廚Claire的手藝,不妨一試。

記得點照片看看Claire纖細美麗的創作!也可點以下連結看Pierre介紹他們細心妝點的店:https://www.facebook.com/bonheurbonneheu…/…/878709995562046/

#yingspastryguide #taipei #bonheurbonneheure


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高端甜點師轉身,華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉,擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》;譯有《人氣甜點師的新穎傳統甜點藝術》。 長期為商業周刊、國內外雜誌 、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎,是當地社群媒體界知名意見領袖(Instagram @applespoon)。持續第一手引介與開拓法式甜點的專業知識與趨勢,攝影作品亦散見國際媒體。 畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家,擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.
零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。
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