stephanieduongg stephanieduongg

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Stephanie Duong  Chef co-owner @roselle_to Instructor @gbcchca ๐Ÿ“Toronto

Made these special for the birthday boy. Pierre Hermรฉ's Ispahan croissants, filled with raspberry, rose & lychee. Does anything say 'I love you' quite like 3 days worth of work? ๐Ÿ’–๐ŸŒน

Life RN ๐Ÿฅš๐Ÿซ

Until next time ๐Ÿ‘‹๐Ÿ’–

Chicken liver with pear & mosto cotto & burrata with meyer lemon & pistachio. But really, we'd happily eat the bread on its own. Last feast at @tartinemanufactory before we head off. The food is always so good here, but we love it for so many other reasons. Their commitment to quality and how much care and research they put into everything they do. From the bread, to the viennoiserie, to the wine program and even coffee, they are constantly evolving and continue to be an inspiration to bakers/chefs/small businesses everywhere. They are truly #businessgoals and we can't think of a more magical place


Lunch at Dropbox's staff canteen (aptly named the Tuckshop). So many different stations, but what's more impressive is the menu changes every single day. Breakfast, lunch and dinner is always different. We were so impressed by the quality of the food and the care they put into feeding their staff (one of the pastry cooks was plating up dessert for lunch..and quenelled the ice cream!!). So impressive for a place with about 1500 employees to feed. Everything is made in house- they grow their own herbs, dry age their own meat. One of our coolest eating experiences yet. We need to step up our staff meal game ๐Ÿ˜‚

Today we got an exclusive tour of the Dropbox headquarters courtesy of Bruce's friend. We love having our own business but definitely wouldn't mind working here..Snacks available around every corner..killer roof, amazing workspace and overall chill, laid back University vibe. And the staff canteen.. ๐Ÿ˜๐Ÿ˜๐Ÿ˜

Thick, slurpable handmade udon, "millefeuille" miso katsu, chicken knee, thigh & liver yakitori, chrysanthemum green salad and the most addicting fried smelts swimming in a spicy ponzu sauce. Wonderful night @mr_rintaro

An absolute legend. ๐Ÿฅ๐Ÿž๐Ÿฅ–Author of Advance Bread and Pastry, owner of @thoroughbreadandpastry co-owner of @bpatisserie and consultant to many other legends (Nancy Silverton & Chad Robertson to name a few). He is the founder of the San Francisco Baking Institute where we spent the last 5 incredible days. Thank you for your enormous impact on our industry #michelsuas

All the buttery goodness @neighborbakehouse Love their selection of savoury croissants.

Toting all our viennoiserie in this cute AF @baggu bag. I think it's safe to say we've eaten more viennoiserie in the past week than we have our entire lives. ๐Ÿฅ

Walkin' off the carbs. The slopes here are real ๐Ÿ˜ณ

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