Sweet Beginnings

As winter bows out, pastry chefs spring into action, using vibrant ingredients and unexpected twists to craft desserts that are as refreshing as the season itself

By Fontaine Cheung

Spring: the season when nature awakes and pastry chefs are ready for change. Gone are the heavy desserts of winter, replaced by lighter bites that explode with seasonal flavours. The transition is subtle but inspiring and comes with the chance to play with colour, texture and the fleeting beauty of spring’s best ingredients. Asuka Matsubara, pastry chef at the Japanese Italian Pasticceria La Piccolo Citrino in Central, embraces spring with a quiet elegance. “As winter gives way to spring, it’s about finding ingredients that bridge the gap between the rich, deep flavours of winter and the fresh, vibrant notes of spring,” she says. For Matsubara, this means combining delicate Japanese seasonal fruit such as strawberries with Italy’s bold blood oranges. “Together, they create a dialogue of cultures and seasons, with…

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Tatler Hong Kong (Digital) - 1 Issue, March 2025

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