Sunday, June 17, 2012

Peut-etre Le Best Breadmaker In The Country ....

Pardon my attempt at basic French, went for a nice and easy Saturday morning hunt for the bread maker that has been given rave reviews by some of my friends. So it is with guarded expectations and muted anticipation that me and my special friend went searching for this little gem. We were not disappointed.

Its a tiny place but from what I know, they already have established a solid reputation and is supplying excellent breads to many restaurants and luxury hotels. We tried two of their four most popular breads for sandwiches, very good to excellent. A warning, their portions are generous to a tee.

The story goes that Tommy went backpacking to France but stayed on for years to learn how to make bread, so romantic, passionate ... how not to fall in love with his products.

To get a full sense of Tommy's vision, passion and motivation, let him speak for himself:

"My passion for baking and the desire to revive the traditional values of craftsmanship in bread-making are the qualities that drive the essential spirit behind “Tommy Le Baker”.

My offerings are carefully made to restore bread-making to the highest standards of the craft. And more importantly, to recapture the original flavours sought by masters of the tradition.

Kneaded, shaped and baked on-site: the specially selected ingredients, time-tested methods, and unmistakable oven-baked freshness of Tommy Le Baker make every slice, loaf or piece of pastry truly a rare indulgence.

Modern means of production, managed with heartfelt care for the final outcome on a fussy selection of flours, grains, seeds, butters and oils allow me and my artisans to offer you the best kinds of fresh bread likely to be found anywhere in Kuala Lumpur.

In addition, where ever possible, I have been absolutely faithful to traditional recipes, while looking to support our local merchandisers and produce.

In the culmination of my time-tested methods, the finest ingredients, and a desire to produce only the best you may find in my bakery-café traditional favourites from artisanal viennoisseries, pâtisseries, gateaux de voyage, to even long-forgotten French regional specialities.

Come sit for a while here in my little bakery, surrounded by a plethora of the baker’s paraphernalia and instruments of his craft, and imbibe the sights, smells and tastes of the art of baking.

Here, you may enjoy fine coffees, popular soft drinks, and the occasional soup servings to accompany breads and pastries fresh out of Tommy Le Baker’s ovens.

Through my modest bakery, I hope you will join with me in my passion for good things, especially our breads: a significant part of culinary history that has brought joy, nutrition and life to mankind since time immemorial."

The lemon tart, which was raved by many, to me was good but not mind blowingly so. Still its a pretty good tart, 8/10. Should try. We tried their house cake, the La Joncha, or the Mona Lisa, it is simply possibly the best cake both of us have ever tasted. Its layered, it may not look like much but its divine. Each of the layers presented different textures to the whole cake and yet somehow each contributed exquisitely to the whole experience. There is the soft cream, the ice cream smooth moose, the delectable rich chocolate holding the whole cake together ... its just a wonderful cake experience. I am not exaggerating if I say this is 10/10 for a cake.

Love the guy, he is affable, personable, genuine, and you can feel his passion emanating through what he does. Love his mum too. Nice touch at the end, a personal hand written receipt, it kind of signs off on a lovely lazy afternoon, ... I am a happy boy!

Tommy Le Baker: Specializes in pre-ferments and long fermentation process to nurture the taste and to achieve the full nutritional potential of bread using what the nature has provided to his baker.
B-0-7 Viva Residency,
378, Jalan Ipoh
(Opposite KLPAC)

Tel (03) 40432546

Opening hours
Tues - Fri, 10am - 8pm
Saturday, Sunday, Public Holiday , 10am - 6pm
Close on Monday


The Contrarian said...

this is as good as bread can get... and not to mention fermentation unlocks the true meaning of bread..time consuming no doubt but its absolutely crucial to a GREAT product that is loss in practice by many, chef de partie. Dali u never cease to amaze the palate with greater finds both in stocks and food

Andrew said...

Great. Must check this out. Do they provide Bloomberg Markets for reading as well??????

Salvatore_Dali said...


bring yr own dude

the contrarian,

yes its great to see someone so dedicated n passionate in their craft

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