KL's The Loaf marks b'day with creations
Indulge: The secret of The Loaf's scrumptious pastries is in the special flour imported from Japan and Belgium butter that makes them so creamy and delicious. Picture: The Loaf
Sunday, August 3, 2008
MALAYSIA'S leading Japanese bakery celebrates its second anniversary in Malaysia with 50 per cent storewide discounts in both its outlets at The Pavilion Kuala Lumpur and Perdana Quay Langkawi. This exciting promotion runs from August 1 to 7 and includes all bakery items, takeaway sales and meals consumed on the premises.
The promotion is designed to thank Malaysians for their support over the past two years and for establishing The Loaf as the leading Japanese bakery in the country. Diners will also have the opportunity to sample two exciting new additions to the menu — Fragrant Raisin Bread and Passionate Raisin Bread. Both products were developed by Chef Yosuke Imai from The Loaf's Kuala Lumpur outlet. Chef Imai recently developed the new items and successfully won the Malaysian California Raisin Competition with his Fragrant Raisin Bread.
The chef won a trip to California for his successful entry in the competition.
Loyalty card members of The Loaf will also enjoy 50 per cent reward points for all purchases at both outlets from August 8 to 21. Loyalty cards can be obtained from The Loaf for a mere RM10 ($4) and members enjoy privileges at both outlets.
The breads and pastries served at The Loaf are unique — they look and taste like no other products served in Malaysia. The secret is in the special flour imported from Japan and Belgium butter that makes them so creamy and delicious. The Loaf's bakers use several baking techniques including the Louvain Method with natural yeasts obtained from dry raisins and fresh lemons.
The Loaf offers a comprehensive selection of breads, pastries, cookies and jams (confiture) made freshly on its premises from natural ingredients. In addition to delicious croissants its bakers also offer signature products like Magazine, Bouche, Pudding Special, Pound Cakes, ten types of cookies and jams made from 100 per cent fresh fruit.
The Loaf also bakes daily 18 varieties of delicious cheesecake called U-hu-hu Cheesecake. The Japanese term of u-hu-hu is derived from the melodious laughter of Japanese women exuding confidence, happiness and lasting friendship. It is a sound heard when women get together to share tea and friendship and is something that is being heard more often in Kuala Lumpur as more people discover the taste sensation of U-hu-hu cheesecakes. The chefs at The Loaf have developed an innovation range of cheesecake tastes and flavours. Some of the flavours are — durian obsession, refreshing longan, fragrant pandan, blueberry treasures, tangy lemon, harmonious green tea, lustrous coffee, caramelised heartiness, luxurious chocolate and glitzy strawberry.
The breads and pastries baked at The Loaf are available for in-restaurant consumption or as take-away items. The Loaf also offers full a la carte breakfast, lunch and dinner menus for those who appreciate excellent food served in a relaxed ambience.
In line with the company's philosophy, breads and pastries are baked from the finest imported and local ingredients. The Loaf seeks out innovative twists to provide a comprehensive selection of local and international favourites to ensure a memorable dining experience.
The Loaf first opened in Malaysia in 2006 in the picturesque setting of Telaga Harbour, Langkawi. The restaurant overlooks the beautiful marina with the Andaman Sea to one side and Mount Machincang towering 700 metres behind. Both tourists and the local island population fell in love with the products and in September 2007, The Loaf Kuala Lumpur opened in The Pavilion Kuala Lumpur.
Grand Chef Yukichi Matsubara oversees the baking of all the items produced by the company. He applies some 20 years experience in skillfully developing and making breads and pastries at The Loaf. Chef Matsubara is the author of Latest Style of Boulanger Desserts: Unity of Bread and Desserts. In 2004, he won a gold medal in the California Raisin Challenge Contest; an event that attracted bakery professionals from around the world.
His aim in life is to bake delicious and healthy breads that people love to eat and, he particularly likes to bake breads that no one has ever thought of before. He is also a member of Japan's "Super Chef Club" (www.chojin.jp) — a club comprising 100 famous Japanese chefs.
The Loaf currently operates two outlets in Malaysia — The Loaf Langkawi at Telaga harbour Park, langkawi; and The Loaf Kuala Lumpur at Pavilion Kuala Lumpur, Jalan Bukit Bintang.The Brunei Times
The promotion is designed to thank Malaysians for their support over the past two years and for establishing The Loaf as the leading Japanese bakery in the country. Diners will also have the opportunity to sample two exciting new additions to the menu — Fragrant Raisin Bread and Passionate Raisin Bread. Both products were developed by Chef Yosuke Imai from The Loaf's Kuala Lumpur outlet. Chef Imai recently developed the new items and successfully won the Malaysian California Raisin Competition with his Fragrant Raisin Bread.
The chef won a trip to California for his successful entry in the competition.
Loyalty card members of The Loaf will also enjoy 50 per cent reward points for all purchases at both outlets from August 8 to 21. Loyalty cards can be obtained from The Loaf for a mere RM10 ($4) and members enjoy privileges at both outlets.
The breads and pastries served at The Loaf are unique — they look and taste like no other products served in Malaysia. The secret is in the special flour imported from Japan and Belgium butter that makes them so creamy and delicious. The Loaf's bakers use several baking techniques including the Louvain Method with natural yeasts obtained from dry raisins and fresh lemons.
The Loaf offers a comprehensive selection of breads, pastries, cookies and jams (confiture) made freshly on its premises from natural ingredients. In addition to delicious croissants its bakers also offer signature products like Magazine, Bouche, Pudding Special, Pound Cakes, ten types of cookies and jams made from 100 per cent fresh fruit.
The Loaf also bakes daily 18 varieties of delicious cheesecake called U-hu-hu Cheesecake. The Japanese term of u-hu-hu is derived from the melodious laughter of Japanese women exuding confidence, happiness and lasting friendship. It is a sound heard when women get together to share tea and friendship and is something that is being heard more often in Kuala Lumpur as more people discover the taste sensation of U-hu-hu cheesecakes. The chefs at The Loaf have developed an innovation range of cheesecake tastes and flavours. Some of the flavours are — durian obsession, refreshing longan, fragrant pandan, blueberry treasures, tangy lemon, harmonious green tea, lustrous coffee, caramelised heartiness, luxurious chocolate and glitzy strawberry.
The breads and pastries baked at The Loaf are available for in-restaurant consumption or as take-away items. The Loaf also offers full a la carte breakfast, lunch and dinner menus for those who appreciate excellent food served in a relaxed ambience.
In line with the company's philosophy, breads and pastries are baked from the finest imported and local ingredients. The Loaf seeks out innovative twists to provide a comprehensive selection of local and international favourites to ensure a memorable dining experience.
The Loaf first opened in Malaysia in 2006 in the picturesque setting of Telaga Harbour, Langkawi. The restaurant overlooks the beautiful marina with the Andaman Sea to one side and Mount Machincang towering 700 metres behind. Both tourists and the local island population fell in love with the products and in September 2007, The Loaf Kuala Lumpur opened in The Pavilion Kuala Lumpur.
Grand Chef Yukichi Matsubara oversees the baking of all the items produced by the company. He applies some 20 years experience in skillfully developing and making breads and pastries at The Loaf. Chef Matsubara is the author of Latest Style of Boulanger Desserts: Unity of Bread and Desserts. In 2004, he won a gold medal in the California Raisin Challenge Contest; an event that attracted bakery professionals from around the world.
His aim in life is to bake delicious and healthy breads that people love to eat and, he particularly likes to bake breads that no one has ever thought of before. He is also a member of Japan's "Super Chef Club" (www.chojin.jp) — a club comprising 100 famous Japanese chefs.
The Loaf currently operates two outlets in Malaysia — The Loaf Langkawi at Telaga harbour Park, langkawi; and The Loaf Kuala Lumpur at Pavilion Kuala Lumpur, Jalan Bukit Bintang.The Brunei Times
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