French Baker tries Chinese Bakery Buns for the First Time!

[@labastillebakery]

The Frenchman's Bakery @labastillebakery La Bastille French Bakery, Toronto

[@vessa88bobo]

So good!

[@moomoo5758]

Super! Je suis de Montreal et j'irais essayer a Toronto! Thanks for giving us the name of the bakery!

[@goukenslay7555]

I definitely will visit since im close by

[@DeezyweezyYOOO]

next video idea “ Indian / Nigerian chef tries Sichuan cuisines”. they both love spicy

[@Joekool88]

I would watch that!

[@nishant7452]

yes please

[@G60syncro]

Oh totally!! A friend of mine did lots of work in Africa and the spicy there is very unique... It's like compared to Mexican spicy where you feel it in your mouth and lips, African is more like it hits you in the forehead and your brow starts sweating immediately! And then there's Asian spice... I love trying them all! I'm sure it would make a really cool video!!!

[@SKPetel]

the amount of mental power it must have took this man to not insult that croissant. this is the french embodiment of the buddha

[@qweasd9153]

that looked like a normal hotdog bread in croissant shape. Didn't look appetizing

[@CalebWinterburn]

I love how the Chief is actually switching between Cantonese and Mandarin! Started with Cantonese and slowly switched to Mandarin. Great channel it has been a lot of fun watching your last couple of episodes! Keep it up! :)

[@jennyng2994]

That’s how my relatives speak when they speak mandarin.

[@benlim03]

Love these series Mike is doing. Keep it up!

[@MSGisokaybrojustnot2much]

loved the historical breakdown in the beginning!

[@Default78334]

Little thing to add is that that "gold" yeast he's using is an osmotolerant version that is specifically optimized for the type of enriched doughs (high sugar and fat) that are popular in Chinese (and other east Asian) bakeries.

[@sebastien18]

IMO not giving a nice cup of HK tea or coffee to the French baker was a mistake. French pastries are a lot more buttery, rich and creamy (and also more expensive as a result) than Chinese pastries. A drink would have helped alleviate the dryness.

[@jrg1204]

you guys have been killing it! keep up the hard work!

[@cenhandu3643]

its really nice to see Mike doing what he looks very comfortable doing. He's expressing more and taking the control of the conversation well. Keep it up!

[@Diecastclassicist]

Martial is great, please bring him back for more videos!

[@harkanwalitten8726]

i am addicted to this new way of videos it makes me nmoree interested i am soo happy having this change love from india yay

[@ThexInsidexMan]

I fucking love this series. Keep going!

[@BabyFoodChewer]

I found myself repeatedly searching "chinese chef tries -" over the last few weeks and then I just found this video and it only just now occured to me to subscribe lol

[@Anil18834]

I'm soooo glad I found this channel!

[@CyberEditz7]

It’s so cool you get to meet lots of chefs :D

[@edgychico9311]

Egg Tard is my favorite cake!

[@nishanthaherath3108]

Love you guys do more stuff like this

[@leonard3826]

Cantomando, this is the way

[@johnsonious2]

Italians are super prideful of their cooking too. When I was in Italy, I wanted to order more pork in my pasta. The cook or chef came out and was like "No! You keep it the same!" I was like ok? lol

[@nathan87]

Ah yes, as a Brit I have to say how much I enjoy a scone with slotted cream.

[@anasevi9456]

Yout really shouldnt downplay the fact that both tea culture and a lot of baked/steam pastries was already a thing in China before the UK leased Hong Kong. I think what makes Hong Kong Bakeries distinct from other chinese ones is the heavy influence from portuguese and spanish (like the conche bread and egg tarts), tea cake derivatives and having a western style bakery format. But having travelled in north eastern china the pretty much western untouched baking/pastry culture there is huge, and many of these types of steamed and baked flour based goods go back thousands of years.

[@lcc726]

Should've bought the chef a gai young bao basically a bolo bao w/custard filling since he said he wished there was a filling Loving this series though! 😊😊

[@chibisaboteur3929]

I live in C.A 😎 The closest Chinese bakery is an hour and a half away, yes I do make the drive and buy $80 worth of pastries, buns, custard tarts, bread, moon cakes. To share with friends and family who never had Chinese buns. My favorite is the yam bun 🤤

[@Angelicwings1]

Every good bakery in Australia has custard tarts. They have always been a favourite treat of mine. I’m assuming a Chinese egg tart is very similar and just as delightful. I’ve always wanted to try one.

[@rachelledellavecchia4951]

It's closer to the Portuguese Egg tart as the influence comes from the Portuguese traders.

[@newhnub]

you should do this with Mexican bakeries too!!

[@JimFanAccount]

I second this. Would be super fun to see

[@donteeeee69]

I think they are in Canada, their access to legit Mexican bakeries might be limited

[@rationalbacon5872]

That's not a real Frenchman. He was far too polite.

[@stephanthomas4410]

But that's a bit like the “no true scotsman” argument. My father was a German stationed in France during his military service( around 1963 or so). Once he was attacked by an old woman with a pitchfork with the battle cry “Les boches”. But he actually found it relatively charming and ultimately understandable. I was in southern France too, and sometimes you were classified as an "Nazi pig" , but is that not the charme of beeing in a foreign culture? Generally french persons were quite nice, so i found.

[@labastillebakery]

Chef Martial Ribreau @labastillebakery Merci!

[@joelhofmann5840]

​@@stephanthomas4410hope you didnt miss by 20 years😅

[@stephanthomas4410]

@@joelhofmann5840 actually not, that was my grandfather than. 😅 ... btw it was 1966 , he was telling me on phone 😉

[@peternguyen2323]

Haha spoken by a person that have never step outside of their neighborhood. Thank God for Foxy News, right? Where you can regurgitate someone else opinion instead making your own!

[@East_of_Hightower]

I have to go get some of those buns ad tarts and treats for myself 😁

[@Sleepierhead]

Hotdog buns are my favourite! I ate so much of it growing up but if I google it, I’d be shown the bread used for actual cart hotdogs 😭

[@oskifan1]

Marital died a little inside when he bit into that hot dog croissant. LOL

[@yodatea8073]

Chinese bakery bread is besssst when they’re fresh outta the oven and sooo fluffy. I find that Chinese breads can be squished flat so easily 😭

[@Krenisphia]

My go to is the taro and red bean pineapple buns. And of course the classic cocktail bun.

[@teresapang8001]

In Hawaii we tend to eat the char siu bao steamed. We call it manapua. It was adopted by the locals from the Chinese immigrants to Hawai’i

[@deaddead698]

World’s kindest frenchman

[@ChokingHazaard]

hotdog buns from a chinese bakery are my absolute favorite, and a little spicy asian mustard will zazz one right up!

[@felixarbable]

The egg tarts are Portuguese origin and brought to Macau.

[@Wow_gurl250]

egg tart is also inspired by the portuguese

[@iamlyft]

this is the video series that gets me subscroobed, bell rung.

[@ThomasBarton-w2l]

slotted cream is genius!!!!!!!!

[@zenkozenko4989]

I've had Cha Siu once in my life and I've been chasing that high ever since.

[@goukenslay7555]

Hong Kong cuisine and history/culture is just too damn good. I be honest, I would've picked a different place to introduce hong kong pasteries, not Aromaz, probabaly Red House Bakery at sheppard and midland or even Lucullus Bakers & Roasters in Markham

[@danbark3]

always got the banger video ideas

[@ValueVictory]

Asian squat is legit wow 😭😂😭 I use to be like damn… who started this 😭😂😂

[@chimichangle]

I grew up on hotdog buns but even I can admit that theyre not really high quality lol, just very comfy

[@R0adx]

0:31 *clotted cream

[@AGMJSProduction]

That is one thing Cheesecake Factory can learn from, “not too sweet so you can enjoy it” 😂 if it’s sweet, it’s gotta flow with the carbohydrates and have good texture

[@ruocaled]

of course French chef says pineapple bun, which is one of the sweetest among all, not too sweet 😂

[@DrizzleDrizzleNeverDies]

Too polite, no goatee treated like an ash tray, and a lack of dismissive contempt for the world around him in the eyes? You found a very unique Frenchman, there.

[@isaaciscool99969]

Thanks for visiting hk and share our bakery culture

[@cee_el]

He in Canada lol

[@isaaciscool99969]

@@cee_el bro mine comments was 19 hours ago and the location is shared 16 hours ago

[@Hrairoo555]

Next should be Paris Banquette! Asian French. Or Banh Mi!

[@bazund]

6:35 food is about respect. respect of the food itself for the cooks and respect of eachother eating at the table. by sharing a meal with other people at a table you create connections, I could not imagine eating squatting on the side of the road like that, you lose connection to the food you are eating and you cant create connection with others if you are just eating for the sole purpose of putting food in your body. this is a cultural shock right there.

[@gametri-eq6lj]

next video idea French bakers tries Paris baguette (European inspired Korean bakery) 85 degree bakery is good too

[@hardcopydk3001]

i am white and the Hong Kong stuff looks so yummy.

[@Hrairoo555]

Mexican bakeries also use the tong system

[@christianhansen3292]

getting French man to do an Asian squat is so hilarious~! bwahaha

[@susie8353]

Hahaha Ben is just like my name is Ben

[@ivanhoyinho]

I went to high school down the road 😅

[@marssyng]

literally lol when the french chef said is too egg, mf is called an egg tart hahahaha

[@josephhuang1163]

Pumping out KZbin videos every 14 days. Or even every 7 days

[@kilsikon7]

Yo! I live right around the corner from that place XD

[@Brawl-_-Flex1]

!! ultimate asian compliment : not too sweet !!!

[@richrich6247]

No milk tea?

[@rachelledellavecchia4951]

Makes me miss the cheep croissants that my husband and I would have for breakfast everyday in Switzerland. Too bad inflation has ruied the price now. Even if we were to go back I'm sure they would cost too much to have everyday. European ingredients are definitely superior to Australian and American. Especially the flour and butter. Making simple food over there tasted so much better than what I make at home here in Australia.

[@andylee8093]

The lack of ham corn mayo, meat floss, and ham egg and cheese buns made me sad

[@Krenisphia]

Meat floss for sure. The other stuff you mentioned no thanks.

[@saitamasfan]

C'est Bon!

[@titasmom678]

What the heck is "slotted" cream? Lol

[@adamek9750]

I love these cross culture chef videos

[@youll_never_know_who_i_am520]

Pls do more vids on Japanese food😁

[@addayang7456]

bro i got my birthday cake there (its in toronto somewhere i think)

[@felderup]

slotted cream? the squat is uncannily like hunkering.

[@Official-OpenAI]

Pineapple bun is just copying Japans Melon pan. In fact, most of these bread products are just a copy of Japanese original recipes. I would try the egg tart though, that looks good.

[@NightNightEditsML]

I LOVE 红豆派 in a local Hong Kong bakery. Sadley I moved away and never ate it again

[@lukewenberg4271]

Would it possible as someone who is hard of hearing to get some in video captions when someone is hard to hear. Sometimes youtube captions is doodoo lol

[@bani_niba]

While I enjoy HK style baked goods, they are not to the same standard as French bakery items. The soft fluffy texture is pleasant, but not especially interesting.

[@Zyloch]

I think it just shows, it doesn't matter where we come from. To be able to sit down, share food and see the enjoyment we have through food is one of the most endearing experiences we share as people on this Earth. It's shouldn't always be about politics.

[@brandonw103]

I do the “Asian squat” every morning after eating lots of fibre

[@rebeccazhong1351]

you should take him to a high class dimsum

[@HaeBaLaKi]

น่ารัก 😊

[@oversteerdawg]

Is Ben Cantonese or Taiwanese? Sounds like a Taiwanese accent

[@MancunianManxman]

'slotted cream'? Excuse me sir?

[@BlackJeepConvertible]

When he gave him the hotdog bun I was like Nooo, that shit sucks

[@MakeFoodForYou]

hotdog buns are good

[@ludmillassandopoundEr]

Facts even if I like sausages there were other sausage type things that are definitely better would I say they are great idk I do like sausage but I rather a normal hotdog with mustard so ye the sweet stuff is usually better sad to hear the char Siew is not good man glutinous rice chicken (I directly translated from Chinese since glutinous chicken rice is uh it's not chicken rice so ye) is not good anymore I used to love it before the pandemic but now? it tastes not savoury enough the flavour you expect is so watered down it just ain't good anymore everything after the pandemic is just man it used to be good chicken rice used to be good and almost everyone's tasted like it nowadays everyone's watered down, tastes different or tastes weird So sad when everything sucks you feel glad to have Even smth that tastes remotely similar chasing after something that will never come back and hoping that someone someone.... Would make it the same way again... Bao bun pork filling and stuff also not good anymore the vegetable ones where they shove just veges also ain't as good I mean it's harder to tell since it kinda just tastes the same but you can tell they skimped out on flavour it is as everyone says you don't know how good you have it untill you get it taken from you.

[@Puzzlesocks]

There is a bakery near me that does a killer sausage roll, but they also heat it up for you. That hotdog bun looked really sad.

[@NasirPNPL]

Hola hola from iD

[@kwebis3014]

anyone else see the resemblance with the rat from ratatouille

[@terryc522]

Red bean? Naw, gotta get the winter? Melon one and what.... No curry bun (turnover?)

[@streamingclips667]

W🔥

[@nishanthaherath3108]

1st comment is crazy

[@miatheschnauz]

What happened to the Japan videos

[@BlackJeepConvertible]

You waited too long to eat the buns. When we get home we reheat the buns in the air fryer

[@Jwyt2000]

谁坐在路边这么冷 还能享受冷掉的面包啊 这样不好

[@nghiango1655]

HK buns presented by a Mandarin speaker cooked by a mandarin pastry shef

[@Bonusdoc]

Chef is Cantonese; you can hear his accent. He is speaking Mandarin to the host because the host can only speak Mandarin.

[@mc0000]

😅 they really shouldve just gone to Lucculus for a 1st impression

[@another7674]

Brutal

[@tomoliver2961]

Better video would be Chinese pasty chef eats French pastry chefs food.

[@CantoMando]

In the works right now 🤫🤫🤫

[@tomoliver2961]

@@CantoMando Amazing. Will be watching and new sub.

[@annoyinghermit]

why you don't eat at the same time ? It's weird to see you salivate next to him dig in bro

[@Pink-Sushi-jp]

Real HK bakers don't speak Mandarin. This one is a transplant.

[@dylnfstr]

I bet our sugar here in America is entirely different than the sugar the rest of the world uses. Some ultra processed crap. Also we do likely put too much in many things. There's many times I find out there's sugar in something and I question why but likely it's to help with caramelization or to cut the bitterness of something. But I agree our desserts are wayyyyyyy too sweet and that's why I don't really eat sweets.

[@Default78334]

White sugar is white sugar. It's basically the same stuff wherever you are regardless of if it comes from sugar cane or sugar beets.

[@MO-rl9gl]

Why does this feel so patronising towards the Honk Kong pastry chef. As if he needs to confirm to the French chef that everything that he is doing is good. Who gave him that authority😭😭

[@christianhansen3292]

French consider themself authority on all cuisine an baking i suppose.

[@biancacordaro3873]

I felt he was just asking questions as he was curious by the process...

[@Tender0270]

bruh can u get someone who can actaully speak english, this is not racist or anything its so the bakers can communicate with eachother and dont have to rely on a translator. its just awkward for the french guy. also what is this production sitting outside on some stairs bro...

[@Hrairoo555]

Mexican bakeries also use the tong system