This pastry-driven project which consists of a bakehouse VERIE and a progressive chef’s bar TING makes its debut, after coming through the challenges such as financing due to the increased downward pressure on the economy domestically.
Over and above the fact that it’s a fire-new draw in Shanghai, it is a super-duper blend of the technical competence and passion of Chef Frederic Jaros – formerly of the pastry chef at SH’s two-starred Da Vittorio Shanghai. Prior to making a swift move to the pastry side, he did sharpen his teeth in the cuisine world.
“He is not only a pastry chef but also a great (cuisine) chef,” as his wife Xinxin liked to say. And to himself, there’s no substitute for his love toward restaurants. The understanding the duo shared together ended up an exciting and daring idea of running two brands at the same time.
Dubbed VERIE, it’s made up of the initials of phrases including viennoiserie, effortless, refined, inspiring and everyday, which also are the symbols that make VERIE stand out in this fast-growing – even a bit crowded – bakery industry.
With a French Canadian heritage while having experience in North America, Europe and Asia, Chef F resonates with this market which is in the time of craving for change and diversity – French classic pastry is not enough anymore.
The cruffin – an originality design combining French croissant and American muffin – is like a portrait of himself. Also, a product line of singular birthday cakes is soon-to-be launched that will cater to the market.
Grounded in the concept of [pastry inspired cuisine] – about five savoury dishes and four desserts, TING seeks to develop a revolutionary scenario. Underneath this cuisine is led by plant-based philosophy, making it more compelling but challenging.
TING, which more refers to an infinite extension of a finite space that ranges from restaurant, theater, to gallery, harbors the duo‘s love of art. An immersive dining experience is expected to have coz he takes an inspiration from the awe-inspiring Sleep No More…