Bakers and dessert lovers in Brunei recently gathered for a two-day baking event at Le Apple Bakery Mart in Menglait. Organized as a special collaboration between Green House Flavours & Colours, Maju LSK, and Le Apple Bakery Mart, the sessions brought together local home bakers, professional decorators, and curious foodies eager to pick up new techniques.
Led by Green House Technical Chef, Chef Kim, the event covered a mix of traditional flavors, trendy cafe-style desserts, and practical tips for using Emulcos to elevate everyday baking.
Here is a recap of what went down across the two sessions on October 16 and 17, 2026.
Day 1: A Symphony of Aidilfitri (October 16, 2026)
The first session focused on festive bakes and classic comfort treats, showing participants how traditional recipes can be refined with steady technique and the right flavor enhancement.
Chef Kim demonstrated four distinct recipes during the afternoon session:
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Kuih Akok Kelantan: A traditional favorite where getting the right aroma and smooth texture is key.
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Pistachio Nestum Cookies: A crunchy, nutty festive cookie packed with flavor.
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Matchamissu: A subtle, green-tea twist on the classic Italian tiramisu.
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Espresso Marble Butter Cake: A staple loaf cake featuring rich espresso swirls and a tight crumb.
Day 2: “Follow the Chef” Hands-On Demo (October 17, 2026)
The second day shifted focus toward modern bakery trends and technical pastry construction, giving attendees an up-close look at how to pull off complex textures and clean finishes.
The featured recipes for the day included:
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Matcha Basque Burnt Cheesecake: A creamy, lightly torched dessert balancing the rich notes of cream cheese with earthy matcha.
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Ube Swiss Roll: A vivid, rolled sponge cake that relies on gentle folding techniques and proper roll stability.
Participants had the opportunity to ask questions directly, observe precise piping and rolling techniques, and learn how professional kitchens maintain consistency during high-volume production.
Free Goodie Bags & Product Giveaways
To wrap up the experience, attendees received an exclusive Green House gift set worth BND 30. The pack included:
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An official Green House baker’s apron
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A trio of 30g Green House Emulcos: Tiramisu, Matcha, and Espresso
These Emulco samples gave participants everything they needed to recreate the recipes at home while experimenting with concentrated flavors and natural-looking colors in their own kitchens.
What’s Next?
We want to send a huge thank you to everyone who attended, as well as our partners at Maju LSK and Le Apple Bakery Mart for hosting us in Menglait.
If you missed out on this round, keep an eye on our social media channels for upcoming workshops, product updates, and future baking demos across the region!
FAQ
1. How does climate change affect the taste of food?
Climate change alters growing conditions like temperature and rainfall, which can change the balance of sugars, acids, and aromatic compounds in plants, directly impacting their final taste and aroma.
2. What is Controlled Environment Agriculture for flavours?
It is a method of growing flavour-producing plants like herbs and spices indoors, where factors like light, temperature, and water can be precisely managed to ensure a consistent and reliable crop.
3. How does Green house Flavour ensure the quality of its raw materials?
We ensure quality by working closely with our growers, diversifying our supply sources, and using biomolecular analysis to verify the flavour profile of our raw materials before processing.
4. Can you create unique Malaysian-inspired flavours?
Yes, we specialise in developing unique Malaysian-inspired flavours by leveraging the country’s diverse regional ingredients and heritage profiles. From Bentong ginger and Cameron Highlands strawberries to iconic favourites such as Musang King durian, pandan leaf, Perak white coffee, and Johor M2 pineapple, we create distinctive flavour solutions that capture authentic local taste while meeting modern application needs.