我們的故事

Matcha Better 是由夫妻團隊的熱情推動的。這對夫婦來自香港,喜歡環遊亞洲,體驗東方提供的種類繁多、最好的抹茶風味糕點和甜點。他們踏入的每一家麵包店都為抹茶的濃鬱口味和精緻香氣留下了永恆的記憶。慢慢地,他們發現了許多人所說的第六種愛的語言:烘焙。

由於香港的脆弱氣氛和半數家人居住在美國,他們決定將自己的生活裝在一個行李箱中飛往美國,不僅留下了家人和朋友,還留下了他們最喜歡的麵包店和抹茶店渴望。

抵達後不久,他們都會利用空閒時間學習如何重現東方的記憶。新鮮、高品質的抹茶糕點具有獨特的味道、氣味、顏色和體驗。他們對掌握烘焙愛情語言的永不滿足的渴望加上對抹茶的熱情,促使他們創造了許多原創食譜,可以為任何抹茶和糕點愛好者帶來微笑。

現在他們想與 DMV 地區的每個人分享他們對抹茶文化的熱愛。他們的目標是讓每個人都變得更好!

Chiffon Cake

Serve the cake at room temperature

Store the cake in an air-tight container in freezer for up to 1-2 days

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Pineapple Bun

Heat the oven at 200C

Bake for 5-8 minutes

(12-15 minutes for frozen bun)

Allow the bun to cool 1-2 minutes prior to serving

Store the bun in an air-tight container in freezer for up to 3-5 days

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Basque Cheesecake

Store the cake in an air-tight container in refridgerator for up to 2-3 days / freezer for up to 7-10 days

If frozen, place in the fridge to thaw prior the day of consumption.

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Pound Cake

Store the cake in an air-tight container at room temperature for up to 1-2 days/ in refridgerator for up to 5-7 days

Serve at room temperature or heat the oven to 170C and bake for 3-5 minutes. Allow the product to cool 1-2 minutes prior to serving.

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Madeleine

Store the cake in an air-tight container in refridgerator for up to 2-4 days

Serve at room temperature

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