Whenever a new skyscraper goes up, the usual reaction is to have one of those “Oh boy, here’s another one…” moments and then really forget that it’s there. But in the case of a downtown Toronto office block’s new neighbour, there was a very pleasant surprise that came with it: Porh Pawh’s Bakery Café. Owner/proprietor Estella Yeung’s concept is fairly straightforward – use only the best ingredients, strive for the healthiest options and make it all taste good – and boy, did she nab herself a good few favourite customers.
It's been a pleasure getting to know the woman behind the magical baking, and she was kind enough to provide FT readers with some insights she would like to share with you all:
Food Trends: Have you always been interested in food?
Estella Yeung: Yes, I got this from my mother. She was an excellent cook and very much ahead of her time, as she never embraced the fast food/processed food industry. She cooked from scratch using fresh ingredients. We did not have canned food, processed food, and bottled juice/drinks at home. She washed everything - meat, vegetables, and fruits - before cooking/consumption. It became natural for me to cook from scratch using fresh ingredients and avoiding convenient foods. I even made baby food from scratch.
FT: Where did you learn about baking and pastry?
EY: I am a graduate of the George Brown Baking program.
FT: What did you do before you opened this bakery?
EY: I was the “IT guy” and I am also a Certified Management Accountant but never worked as an accountant.
FT: How did you come to end up here?
EY: I had not realized it but my friends told me that I talked about opening a cafe years ago and they were surprised I made it happen. I was very fortunate to have the opportunity to purchase the commercial space at the Spire building, and that began the planning of my bakery café
FT: What is it about your bakery that makes it different?
EY: I bake from scratch using natural, nutritious and high quality ingredients such as Omega-3 eggs, Lindt chocolate, organic rolled oats, walnuts, almonds, orange zest, etc. For fats, I use butter, which is better than shortening, lard, and margarine. I also use organic olive oil, canola oil, and corn oil. I like to balance the ingredients to keep the amount of fat and sugar at minimum level and yet allow the baked products retain moisture and richness for enjoyment. If I use butter, I will try using oats to counter the effect of butter because oats act as a vacuum in your blood stream; it sucks out the fat and cholesterol and disposes of it for you. I like incorporating healthy ingredients in my baking such as:
- Cinnamon - scientifically proven to lower the blood sugar thus preventing diabetes. If a person is diagnosed with Type 2 diabetes, taking cinnamon will slow down the progression
- Cranberries - doctors recommend cranberry juice for urinary tract infections and kidney stones
- Oats – dispose of fat and cholesterol from the blood stream
- Prune puree - for fibre and as a substitute for cooking fat
- Dates, raisins - for fibre and as a substitute for sugar
- Honey - for moisture retention and for replacing sugar
- Walnuts, almonds - for Omega-3 essential fatty acids, protein, calcium, vitamins, and anti-cancer properties.
When I work on a recipe, I think of the effect the ingredients have in the body when consumed. This is the main reason I do not use heavy cream, food conditioners, and ready mix. I know my products are healthier by comparison.
FT: How did you come up with your bakery's original name?
EY: The name is in memory of my mother - she is 'Porh Pawh' to her grand children.
FT: How do you develop your recipes - what are your influences?
EY: When I look at a basic recipe, I immediately think of replacing ingredients to cut fat and sugar content and to give it a healthy slant. Healthy eating is my influence.
FT: Why are healthy eating options so important to you?
EY: The phrase 'you are what you eat' is very true. If you eat healthy, you will have a positive attitude and a happy disposition. You will have an abundant amount of energy and be less susceptible to illness. I believe you can eat whatever you want and be slim if the food is prepared right and not loaded with fat, sugar, and carbohydrates.
FT: What is your personal favourite meal?
EY: My favourite meal is Sushi - simple, elegant, and healthy eating.
FT: Will you be expanding into catering?
EY: I would like to, as I have developed some healthy lunch options:
- chick pea salad - home cooked chick peas, pepper, cucumber, and cranberries
- nappa salad - nappa, pickled ginger, seaweed, and cranberries
- nappa-chicken salad - nappa salad with poached chicken (poaching is healthier than roasting/stir frying)
- apple-chicken salad - apple, celery, carrot, poached chicken, and walnuts
- cold noodle salad - noodle, shitake mushroom, nappa salad, and walnuts
- focaccia sandwich - focaccia bun with natural cheddar, caramelized onion, oven grilled vegetables, and poached chicken.
However, I need to find a pair of good helping hands before going into catering!
FT: What else can we expect from Porh Pawh or Estella in the future?
EY: I hope to package and export my products - walnut date squares, almond biscotti, flourless chocolate cake, double chocolate brownies (more like a treat than brownie, cannot think of a better term for it), cranberry-walnut-oatmeal cookies, and date cake. These products freeze very well and are therefore excellent for transportation.
Check back later this week when Estella shares one of her fantastic recipes with us!
Porh Pawh's Bakery Café
70 Adelaide St E- Toronto, ON
416-368-7294
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