Mastering Artisan Bread with Fruit Fillings: A Boulangerie Malaysia x Fruttose Collaboration
We recently hosted an exclusive, hands-on artisan bread demonstration with Boulangerie Malaysia, bringing together professional bakers and chefs for a deep dive into French viennoiserie and sourdough craftsmanship.
Led by renowned experts Chef Fun Jian Zhongand Chef Winter Chan Jia He , this masterclass showcased how Fruttose premium fruit fillings can transform traditional baking into vibrant, innovative creations.
Featured Artisan Breads & Pastries:
The session covered techniques for eight stunning products, each demonstrating the versatility of fruit fillings in professional baking:
Classic French Viennoiseries: Croissant, Pain au Chocolat
Innovative Fruit-Forward Creations: Viennoiserie Mango Coconut, Viennoiserie Apple Cheese Lava, Viennoiserie Raspberry Suisse, Viennoiserie Pineapple Blossom
Artisan Sourdough with a Twist: Campagne Passion Fruit Fromage Sourdough, Pomegranate Levain Sourdough
Chefs Fun and Winter demonstrated that Fruttose fillings are more than just toppings. They are integral ingredients for dough pairing, flavour balancing, and visual storytelling. Participants learned advanced applications for incorporating fruit fillings into lamination, inclusions, and doughs to elevate colour, taste, and texture.
This event successfully bridged the gap between artisan baking technique and ingredient innovation, inspiring bakers to push creative boundaries. We extend our gratitude to Boulangerie Malaysia and both chefs for an insightful session that highlighted the future of flavour in artisan baking.
