Amidst the inundation of food images on Instagram—high-contrast captures that bleed into the next, everything ceasing to seem real or edible—alexcrumb's photos always make me pause and, believe it or not, actually read the captions.
It's not just because the desserts and breakfasts she photographs look extremely delicious (though they do), but also because they often use flavors and ingredients that are just starting to become more common in U.S. cafés and bakeries: black sesame, pandan, salted egg yolk.
And I have definitely not forgotten to give you all deserving creatures the recipe for these EASY, eggless black sesame cinnamon rolls with a classic cream cheese frosting (and so easily made vegan if you want, too)✨ All the textures in here make me swoon. Crunch and sweet. Warm and satiny. Fluff again. And done after a burst of 20 in the oven. All the good stuff is #ontheblog💃🏻
Alex, who has a blog by the same name as her Instagram account, is a Singaporean studying and baking in London, so she eats—and documents—in both cities (and does a fair amount of mess-making at home, too).
Her photos make me want to book a flight. You, too?
See some of our favorites below:
From the FATCAT Ice Cream Bar in Singapore, a charcoal waffle (!) with three scoops of ice cream (salted matcha, black sesame, banana sorbet) and salted egg yolk sauce.
This is a tribute to all lovers of crispy-all-the-way-through waffles. Can't express how important it was to have an even ratio of salted matcha to black sesame to banana sorbet smushed on top of a crispy charcoal square. Healthy lashings of salted egg sauce. Hot and cold and creamy. Dreamy. #oldtimewafflemunchers
Pastry chefs use feuilletine—flakes of crisp wafers like "shards of sugar cone"—to add a caramelly, buttery crunch to silky or soft desserts like mousses and truffles (and, apparently, no-bake matcha white chocolate cheesecake bars):
Another shot of uneven deliciousness: no-bake matcha white chocolate cheesecake bars on a chocolate feuilletine crust and white chocolate mousse top. Grab a bite of earth and green and air, savour the inverse relationship between the intensity of white chocolate and density of each layer as you go from base to top. A halo of sugar to crown that bite, be it your first or last✨
A super smart way to make angel food or chiffon cake more delicious? Treat it like French toast:
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