Last week, JjGlobal had so much fun meeting all bakery masters and F&B professionals at Bakery China. It was such an honor to be a part of this event as it is one of Asia’s most important F&B events.
过去的上海烘焙展对于JjGlobal来说真正是收获满满的四天，除了和世界级别烘焙大师近距离接触还能和食品行业的同行进行切磋，可谓是夫复何求，作为这次亚洲最重要的食品行业盛事，我们非常开心在本次展会中向大家展示我们的品牌与理念，我们也希望通过这篇文章带您在回味一遍本次烘焙展带给我们的小激动。
From May 6th-9th, we met world-class chefs, the biggest industry professionals; and had the chance to know the widest array of bakery and confectionery equipment, ingredients, related products, and services.
As promised, we organized fabulous cooking demos conducted by our amazing chefs. Here are some important notes that you shouldn’t miss.
从5月6日到9日，我们不仅遇到了世界一流的厨师，与行业顶级专业人士交流学习，也有机会了解到行业中最齐全的生产设备，原料以及相关产品和服务，说这次烘焙会是一个行业知识大熔炉，一点也不为过哦！
按照约定，我们每一天都安排了资深大厨甜点烘焙课程，每一个课程都得到了大家充分的关注与认可，JjGlobal在这也要非常感谢大家的热情参与。如果你没来得及参加展会，没关系！下面就是我们在烘焙展度过的精彩瞬间：
- David Redon, the 2016 European Pastry Cup winner, and world-renowned chef and pastry consultant.
- JjGlobal Foods邀请到了2016年欧洲甜点杯（European Pastry Cup）冠军David Redon到场，他是世界闻名的明星大厨和资深面点顾问，这次展会，Redon大厨算是跟中国食品行业专业人士来了一个面对面的交流。
In front of all enthusiastic visitors, chef Redon showed his inspirational creativity. He used Veliche’s gourmet chocolate to make chocolate cream cheese tarts and lemon chocolate brownies. All our booth visitors fell in love with the combination of fruitiness and the natural aroma of Veliche Chocolate.
在热情的食客面前，Redon大厨展示了他对食材的极大创造力。他用梵丽时巧克力先后制作了巧克力奶油芝士塔，柠檬巧克力布朗尼等等。水果的果香加上梵丽时天然又浓郁的可可香味，这让所有食客瞬间爱上这个具有丰富个性的甜点。
Vanilla Exotic
Hazelnut Soya Chou
Jasmina
- Chef Anne Marion and Chef Fei Huang from Bridor were also loved, especially for their traditional and artisan-style breads and pastries, baked perfectly and using only the finest products from Bridor.
- Anne Marion大厨和Fei Huang大厨来自布利多，她们两位中西结合的搭配也是博得许多食客和专业人士的喜爱。当她们向观众展示如何把布利多提供的最优质的原料，通过传统的的手法变成香甜的面包和诱人的甜点，大家都抑制不住自己的“吃货心”。
Together, they presented Bun & Roll, Almond Croissant, Almond Pain Au Chocolat and Ciabatta from Bridor Amandine, using local ingredients to inherit traditions.
Anne和Fei Huang一共烘焙了布利多面包卷，杏仁可颂，杏仁巧克力起酥卷，恰巴塔，所有手法都沿袭了法国烘焙传统，整个课程中，面包的香气真的能让人想起法国南部清甜的空气。
- Last but not least, our fabulous chef Lily Fan from JjGlobal had conducted an amazing demo. In 4 days, Lily continuously amazed F&B professionals with JjGlobal Tiramisu, Innovation Drink, Mousse and Fruit Bonbon because in Jj, we care about F&B industrial innovation, as well as upgrading eating experiences.
- 最后，来自我们JjGlobal团队非常优秀的Lily Fan大厨也成功向大家展示了她非常新颖的厨艺理念。通过创新提拉米苏，饮品，慕斯和水果夹心巧克力，她吸引了同行专业人士的眼光和赞赏。这里要给Lily大厨点个赞，因为通过Lily大厨的课程展示，大家看到我们JjGlobal对食品行业创新的坚持，还有提升中国饮食体验的核心。
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Chocolate Mousse with Cream topping
Chef Lily at Bakery China 2019
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