Un Pastiche

About Me

Who am I?

Hi I’m Janine! I first started my old blog Not the Kitchen Sink! to chronicle my forays in the kitchen. I did not always have an interest in baking, and it was only after a year of self-discovery overseas in 2009/10 that I realized that I had some interest in baking. This interest was spurred on by my Christmas present by my dearest (now hubby) – a red KitchenAid, which effectively removed any mental barriers (or excuses) I initially had. Strangely enough, this mild interest in baking grew and blossomed into a passion for baking and giving, and now, I cannot imagine a time when baking was not an integral part of my life.  Although I spend much of my waking hours working in a profession which many consider to be cut-throat, I enjoy it nevertheless. As cliched as it sounds, baking is my way of relaxation, and I hope to be my own boss in the future, a boss of a quaint little cafe selling healthful and tasty treats. This blog serves not only as an online recipe journal for the treats that you may one day see in my cafe but also as a journal chronicling my life and escapades in the kitchen.

What does “un pastiche” mean?

“Un pastiche” means “a mix” in French. I bake in a home kitchen situated in Singapore (and occasionally Malaysia)(I’m now permanently located in Sydney, Australia), providing a melange of baked products, such as petit fours, cakes, cookies, macarons and other pastries. I also provide uniquely catered homemade breads made with sourdough and natural yeast. These products are the result of extensive test-tasting by my friends and families, and are a combination of traditional Asian and Western baking methods and recipes.

What is my philosophy?

I believe in living a conscientious lifestyle. This means eating smart, healthy and sustainably. One way of doing so is to eat organic foods. Thankfully, organic living is gaining popularity in Singapore, and prices of organic ingredients have been decreasing over the years. Nevertheless, I understand that going completely organic is not only costly, but remains restrictive in Singapore (variety of butter and eggs in Singapore is limited, and costs are often triple or quadruple the price of their non-organic counterparts). Most products are baked using organic dry ingredients (flour and sugar) where possible. I also offer non-organic and other options for customers.

In addition, while efforts are made to source for local suppliers to reduce our carbon footprint, it remains more cost effective (ironically) for me to import my recyclable and eco-friendly labels and packaging from USA. This means that no chemicals have been used to change the natural organic appearance of the boxes. In addition, the natural packaging uses less fibre than other materials, which means that fewer trees have been harmed in the process. In addition, all fibre used come from sustainable and environmentally friendly initiatives.