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Thanh Lam’s New Plan

The man who launched Ba-Le in Hawaii has a new bakery—and a new café coming to a location near you. Ba-Le’s Thanh Quoc Lam at the stone-shelf oven in his new La Tour Bakeshop. Lam started out baking the baguettes for Ba-Le’s bánh mi in the back of his Chinatown store. The office is 1,000 square feet, exactly the same size as the [...]

By |July 19th, 2013|Categories: Media Coverage|Tags: , |0 Comments

Parting Shot: La Tour Bakehouse

Jie Na Liu of La Tour Bakehouse places a cookie on top of cream to create macaroons (known as macarons in French and at La Tour). They will age for a day before being sold; the aging process creates a crispy exterior but chewy interior. La Tour makes approximately 1,000 macaroons a day. Photographer: David Croxford View Article Online 

By |July 19th, 2013|Categories: Media Coverage|Tags: , , |0 Comments