Gusta Haus of Sugar Art

Gusta Haus of Sugar Art Sugarwork, wedding cakes, chocolates, macarons -- Gusta loves it all.

Operating as usual

On the average day (let's call it Wednesday), perhaps you should feel nostalgic (or not) and eat what your ancestors use...
03/22/2017
Eat like your grandma: Why you should skip the kale salad

On the average day (let's call it Wednesday), perhaps you should feel nostalgic (or not) and eat what your ancestors used to eat.

Take a pass on the wheatgrass, too. The healthiest food you can eat may be your family’s ancestral diet.

Making the top of crème brûlée?  Turbinado.  Sprinkling sugar crunch over your cookies?  Demerara.  Strong raw sugar fla...
02/26/2017
All About Raw Sugar

Making the top of crème brûlée? Turbinado. Sprinkling sugar crunch over your cookies? Demerara. Strong raw sugar flavour for cooking? Muscovado. This is one of the better short articles online about raw sugar.

Learn all about sugar in Sweet!: From Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener by Mani Niall, including recipes for Raspberry Sorbet Cream; Smoky Pumpkin Seed Brittle; Semolina-Citrus Turbinados.

Our next generations are going to pay for the real costs of our momentary gratification.  The current way of life shall ...
02/24/2017
German government agency bans meat from official functions

Our next generations are going to pay for the real costs of our momentary gratification. The current way of life shall always be criticised to be improved.

The government says it’s for environmental reasons, but critics are complaining of violation of personal freedom.

Welcome to my more or less egocentric page.  If you are looking for Dessert Supplies or Cooking Classes alike, ...
01/10/2017
Gusta Cooking Studio

Welcome to my more or less egocentric page. If you are looking for Dessert Supplies or Cooking Classes alike, please visit Gusta Cooking Studio.

Here, instead, I bring you more of our industry and life insights that may be boring or extremely interesting depending on what excites you. Tasteful nonetheless, as this is Gusta Haus.

Baking, dessert making, cake decorating, culinary techniques and more! Learn from chefs in our kitchen workshop, and find ingredients and tools here too!

Reading this on my way back from Las Vegas serves as a perfect alarm.
08/09/2016
Food waste in Italy to be slashed by revolutionary new law

Reading this on my way back from Las Vegas serves as a perfect alarm.

Food waste is to be tackled by new measures in a law passed by the Italian Senate that will make it easier for businesses and farmers to donate excess...

08/01/2016

Did you know... 1 teaspoon of white granulated sugar weights almost-precisely 4 grams? Next time you can easily convert recipes from volume to weight and get accurate results!

Link to the new Cooking Studio.  Culinary & dessert classes.  Hard-to-find ingredients and kitchen tools.  Sentence frag...
07/16/2016
Gusta Cooking Studio

Link to the new Cooking Studio. Culinary & dessert classes. Hard-to-find ingredients and kitchen tools. Sentence fragments. Too much excitement.

Baking, dessert making, cake decorating, culinary techniques and more! Learn from chefs in our kitchen workshop, and find ingredients and tools here too!

07/12/2016

Many months passed. Here I am again, this time with a new venture -- Gusta Cooking Studio -- @gustacooking

It is all the emotion and respect that flows in the story.  So touched.
11/21/2015
How a 10-Year-Old Scored the Toughest Sushi Reservation on Earth

It is all the emotion and respect that flows in the story. So touched.

It’s hard enough to get a reservation at Tokyo’s world-famous Sukiyabashi Jiro, let alone persuade the three-Michelin–starred sushi restaurant to break its own rules. But one traveler says that’s what happened this past October when she and her husband brought their 10-year-old son for dinner at the…

"[Edmund Mayr’s] wish for the future is that people become more courageous and speak out when they are served bad coffee...
10/05/2015
A life with and for coffee

"[Edmund Mayr’s] wish for the future is that people become more courageous and speak out when they are served bad coffee for an expensive price."

"Bio-refinery" is a fine word to use.  While my recent study in shojin ryori teaches us to use them all, a convenient wa...
10/01/2015
Potato-powered energy plant goes live at 2 Sisters site

"Bio-refinery" is a fine word to use. While my recent study in shojin ryori teaches us to use them all, a convenient way is to harvest energy from food waste before they goes back as fertilizer. Not sure how effective the fertilizer is at the end, but the idea is great!

2 Sisters Food Group has started up a potato-powered energy plant as a first step in the Group's aims to slash its carbon footprint by 20% by 2018

Using siphon and microwave to make chiffon, blend jelly to make marshmallow, and of course a vacuum chamber to aerated c...
09/22/2015
Valrhona TV

Using siphon and microwave to make chiffon, blend jelly to make marshmallow, and of course a vacuum chamber to aerated chocolate, fun combination of modernist techniques.

12 Telltale Signs of a Great Restaurant
09/17/2015
12 Telltale Signs of a Great Restaurant

12 Telltale Signs of a Great Restaurant

When dining out, it's often those minor touches that act as bellwethers of quality: everything from what's in the bathroom to what's put on the table as soon as you sit down. We asked our readers and various food media to weigh in on the subtle signs of a good restaurant. What are those ...

12/09/2014

Love Quebec for its much more varied selection in #SAQ as compared to #LCBO. Now you get to taste an eau de vie of wild raspberry as opposed to ordinary raspberries!

Painstakingly seeking venue for my new launch, so very simple work for this season of red and green.  Snowball of champa...
12/05/2014

Painstakingly seeking venue for my new launch, so very simple work for this season of red and green. Snowball of champagne, a touch of gold, it's time to be festive!

Determined to bring a piece of Bordeaux to this desolate community (in patisserie terms) that has its first croissant sh...
11/13/2014

Determined to bring a piece of Bordeaux to this desolate community (in patisserie terms) that has its first croissant shop just opened this month. Markham, here I come!

11/10/2014

Design in progress. Is Spring a good time for a workshop to open?

Design of new brand, design of interior space, design of game plan, design of curriculum, design of petits gateaux. All needs thoughts.

11/04/2014

Suddenly a surge of Page Views here in the morning after Gusta's incorporation. Welcome welcome!

08/21/2014

Matcha is still on the climbing after a decade of being "discovered"... here is how it is processed: http://youtu.be/9RcjT9mVfKE

Who are the ice cream watchers?  I have been watching too.
05/20/2014
Tomatoes and balsamic vinegar in ice cream? Yes!

Who are the ice cream watchers? I have been watching too.

"The next revolution, ice cream watchers say, will be in creating more texturally sophisticated ice creams. Customers are beginning to demand smoother, creamier products that suggest the hand of the artisan."

12/17/2013

Tarte tatin, here I come!

If "hazelnut, apricot, caramelized banana" and crème brûlée can be his majesty's descriptor, perhaps we can make entreme...
12/10/2013
A Love Letter to a Smelly Fruit

If "hazelnut, apricot, caramelized banana" and crème brûlée can be his majesty's descriptor, perhaps we can make entremets out of it too.

Durian stinks so badly that it’s banned from airplanes, hotels and mass transit in most Southeast Asian cities. So why does the author adore it?

As an artisan chocolatier, we are proud to be able to deliver innovative flavours way faster than large manufacturers.  ...
11/25/2013
Godiva's chocolatier meets Chinese flavor demands

As an artisan chocolatier, we are proud to be able to deliver innovative flavours way faster than large manufacturers. (LOLs at the stereotypical comment of the journalist)

You don't look like a chocolatier. Usually, a chocolatier is plump, with a big belly, a reporter says when she meets Philippe Daue, chef chocolatier for the Pacific Rim and China at Godiva, the Belgian luxury chocolate brand.

11/23/2013

Sleepless night. Updated all my dacquoise recipes.

Address

Markham, ON
L3R 9Y1

Telephone

905-604-6040

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