The Celebration of Enjoying Mooncake, Chinese Tea & Hot Pot

BARECA mengulas beberapa profil usaha bakery & daring yang memiliki produk mooncake sebagai signature product maupun unggulannya.

Di artikel referensi restoran Chong Qing Liu Yi Shou, dijelaskan informasi singkat membuat salah satu soup base-nya, yaitu 8 Hours Bone Broth Soup; bagaimana karakter rasa yang terbentung dari pemakaian bahan baku berkualitas hingga penerapan cara memasak yang memakan waktu tidak singkat?

Tidak hanya sebatas mengenai Chinese tea saja yang BARECA tampilkan di edisi ini, tetapi juga seni penyeduhan teh dari Tiongkok, Gong Fu Cha !

Menyambut hari raya Idul Fitri yang akan tiba sebentar lagi, sudahkah anda mempersiapkan hidangan-hidangan spesial untuk membuat Hari Raya anda menjadi lebih spesial? Atau anda butuh ide bisnis baru untuk dijalankan di tahun 2022 ini?

Simak liputan menarik dari bisnis bakery,resto dan cafe seperti :
- Paris Baguette
- Mardin Baklava
- Swan Cakery
- Ny. Moy
- Arah Coffee
dan berbagai liputan menarik lainnya!

Sambut Natal dan Tahun Baru dengan Sajian Istimewa
Dalam setiap kegiatan perayaan apapun, makanan dan minuman menjadi pelengkap kemeriahan perayaan tersebut. Menjelang penghujung tahun 2021, BARECA membagikan serangkaian informasi mengenai makanan dan minuman apa saja yang akan selalu ada pada perayaan Natal dan Tahun Baru, mulai dari makanan dan minuman klasik hingga modern untuk melengkapi kebahagiaan Natal dan Tahun Baru nanti.

Kue-Kue Hantaran Natal
Dalam kategori produk bakery di edisi terakhir BARECA cetak ini, BARECA mengulas profil para pelaku usaha yang menjual produk-produk bertema Natal. BARECA juga mendapat kesempatan untuk mewawancara beberapa ahli dan praktisi baking mengenai kue-kue yang biasanya disajikan menjelang Natal dan Tahun Baru.

Sebagai pembuka, BARECA menampilkan cake Buche de Noel kreasi Chef Dieter Speer. Buche de Noel adalah kue yang berasal dari Perancis dan memiliki ciri khas bentuknya yang menyerupai batang kayu. Chef Dieter juga membuat dua kreasi cake Natal lainnya yaitu Panettone dan Christmas Stollen, dan kisah mengenai 3 jenis cake itu dari Chef Dieter, ada di dalam majalah ini. BARECA juga berbincang dengan Chef Heru Laksana dan Iren Wahyuni Hartono atau yang disapa Icen, pegiat baking di media sosial Instagram, dalam membahas produk pastry Natal yang biasanya dijual di Indonesia.

Roasted Chicken dan Milk Based Drinks
Saat Natal dan tahun Baru Ketika keluarga berkumpul, sajian roasted chicken umum ditemui. Untuk mengulas menu roasted chicken, BARECA mewawancarai Aditya selaku pemilik dari Homy Café yang menyajikan menu roasted chicken.

BARECA Magazine 2021 Collector's Edition, edisi Juli - September 2021 menghadirkan Cheese Me Up! Keju, makin eksis sampai kini. Bagaimana bahan baku yang sering digunakan sebagai topping roti maupun filling kini semakin eksis di masyarakat? 

Hampers, Superhero UMKM Kuliner di Festive Hari Raya

Tingginya permintaan hampers terutama di masa pandemi, menyebabkan Hampers menjadi salah satu 'superhero' untuk menunjang kelangsungan bisnis UMKM. Simak info lengkap seputar bisnis Hampers di BARECA Magazine edisi April - Juni 2021!

Chocolate, Everyone Loves It!
Terus Berkreasi dengan Cokelat yang Selalu Digemari

Prediksi Produk Bakery yang Viral, Bersiap dengan Optimis di 2021

Persiapan Kue Kering (Cookies) untuk Sajian Natal
Sajian Menu Bebek & Turkey Chicken juga Menu Masakan dengan Wine Pairing
Sajian Wine

Deep Fried Pastry
Sajian pastry manis dan gurih yang digoreng, menjadi tema bakery yang ditampilkan di edisi Oktober 2020. Selain donat, ada juga jenis pastry yang digoreng lainnya seperti churros, beignet, fritters sampai beragam gorengan unik seperti pastel pastry goreng.

Deep Fried Food
Sejalan dengan tema bakery, tema restaurant edisi ini menampilkan menu-menu makanan yang digoreng dengan teknik deep frying, berbagai macam tips singkat memasak dengan teknik deep frying / deep fried juga kami sajikan di edisi Oktober 2020.

Inspirasi Minuman Cokelat
Cokelat memang menjadi salah satu hidangan favorit di saat bersantai, salah satunya hot chocolate. Seperti apa sih perjalanan segelas minuman cokelat hingga bisa anda nikmati di rumah? Simak penuturannya di edisi Oktober 2020 ya!

The Secret of Delicious Viennoiserie
Trendy Caffé Latte

Edisi Juli 2020 membahas tentang :

Berbagai Ide Kreatif Pudding
Strategi Bisnis Provider Restoran dengan Konsep Cloud Kitchen
Kopi Gayo Pantan Musara dengan Proses Fermentasi
Minuman kopi yang kini populer

Menu Healthy Meals yang Semakin Memikat Pasar
Mengungkap Cold Pressed Juice yang Terus Meningkat Popularitasnya
Varietal Langka Biji Kopi Colombia Laurina
Keunggulan Penggunaan Buah dalam Ragam Produk Pastry

Spices & Herbs, Terus Naik Daun di Bakery, Restaurant & Cafe
Cinnamon Rolls, Abadi Manisnya dengan Kreasi Memikat
Usaha F&B Bersilat Meraih Penjualan Saat Pandemi Mengepung
Menggali Profil Kopi Guatemala yang Kaya Rasa

Keunggulan Kue Tradisional Indonesia dan Jepang
Cita Rasa Masakan Indonesia nan Membanggakan
Melambungkan Citra Jamu di Era Milenial
Mengungkap Varietas Langka Kopi Gunung Ijen

Choux & Eclair, Pasangan Pastry Abadi
Kreasi Sup dari Clear Soup hingga Thick Soup
Teknik Olah Susu dan Variasi Minuman dengan Susu di Cafe

Tren Boba & Cheese Cake yang Kekinian
Kreasi Keren Tartlet & Pie dengan Isian Keju
Rahasia Keseimbangan Rasa Masakan dengan Keju
Kupas Tipe Adonan Tartlet & Pie Shell (Shortcrust Pastry)
Keistimewaan Kopi Toraja Celebes

Pembuatan Chocolate Bar & Pralines : Resep, Cara Olah dan Tips
Mengolah Red Meat Supaya Tekstur dan Rasa Maksimal
Metode Tempering Chocolate di Pipiltin Cocoa, The Mandarin Cake Shop & JIPA
Mengapa Biji Kopi Cikuray Produktivitasnya Tinggi?

Mengenal Wagyu yang Dihargai Mahal dan Bagaimana Menyajikannya
Peranan Cream di Aneka Produk Pastry, Cake & Dessert
Teknik Penggunaan Whipped Cream & Cream untuk Cake Decorating
Tipe Barista Racik Espresso di Secangkir Macchiato

Sambut Natal dengan Yule Log, English Fruit Cake, dan Gingerbread House. Resep, Tips, Saran Ahli, Tes Produk
Apa saja Keunggulan Sajian Roasted Chicken di Restaurant?
Mengungkap Keseimbangan Racikan Espresso & Liquor / Liqueur di Coffee Cocktail
Profil Kopi Mengani, Kopi Bali yang Unik dan Langka

Viennoiseries : Mengapa Rumit, Namun Favorit? Simak Tips & Proses Pembuatannya
 
Mojito Mocktail, Alternatif Pilihan Mocktail di Café
 
Eksotika Kuliner Amerika Selatan yang Menggoda
 
Benarkah Minang Solok si Kopi Sumatra yang Rasanya Mengejutkan?
Bonus : Info Grafis Pembuatan Croissant



Fresh & Healthy Poke Bowl : Inspirasi dari Hawaii
Mengungkap Shiny Crust American Brownies
Simak Hasil Test American Brownies yang memakai Cokelat Couverture, Compound dan Cocoa Powder
Biji Kopi Malabar, Dikagumi sejak Jaman Kolonial
Memahami Cold Brew Coffee

Marble Cake
Yang Abadi juga Kekinian

Ungkap Teknik Creaming Method pada Cake

Biji Kopi Varietas Sigarar Utang  
Benarkah Artinya Pembayar Utang?

Aneka Menu Japanese Bento   

Choco Master 2019, Champion of Chocolate & Pastry


Game of Donuts, Mengapa Donat Bertahan Sukses di Bakery?
Bisnis, Tips & Trik, Uji Buat Aneka Donat
American Breakfast & Info Chef
Membuat Americano yang Tepat
Keunggulan Biji Kopi Kenya


Processed Cheddar Cheese pad Aneka Produk Bakery : Tips Olah, Resep Unggulan dan Kisah Sukses Usaha.
Uji Membuat Roti Manis Keju & Japanese Castella Cheese Cake
Affogato : Dari yang Klasik Hingga Variasinya
Coffee Roasting : Tahapan Penting Membentuk Karakter Rasa, Apa Rahasianya?
Biji Kopi Luwak Nan Eksotis

Aneka Kue Lapis Khas Indonesia Populer Sepanjang Masa : Pelaku, Resep dan Tips
Sejarah Makanan Indonesia dan Beragam Bumbu Nusantara
Beragam Single Origin Coffee Beans Indonesia
Kupas Rasa dan Aroma Kopi Lintang Sumatra

The 100th Issue Of BARECA Magazine.
Bagaimana Membuat Roti Tawar yang Hebat dengan 2 Metode Fermentasi?
Digital Marketing di Para Pelaku Usaha Pastry.
Apa Keunggulan Unik Biji Kopi Kerinci?
Seleksi 8 Besar Top Kandidat Choco Master 2019
Sandwich Unggulan dan Tips dari Chef.
Resep-Resep Roti, Cake dan Cafe Latte

Kupas Tuntas Kreasi Avocado Coffee. Aneka Resep, Pemilihan Bahan dan Teknik Olah Unggulan

Cake with Chocolate Decorations
Hotel Buffet
Tea Mocktails

Balutan Kemewahan Edible Gold dalam Cake & Pastry

Kreasi Petits Fours
Teknik Meracik Mocktails
Seafood di Restoran Jepang

Bareca Magazine  Cover - Vol 12 No 01, 2022 Edition

Vol 12 No 01, 2022

Bareca Magazine  - Vol 12 No 01, 2022

Bareca Magazine  Cover - Oktober - Desember 2021 Edition

Oktober - Desember 2021

Bareca Magazine  - Oktober - Desember 2021

Bareca Magazine  Cover - Juli - September 2021 Edition

Juli - September 2021

Bareca Magazine  - Juli - September 2021

Bareca Magazine  Cover - April - June 2021 Edition

April - June 2021

Bareca Magazine  - April - June 2021

Bareca Magazine  Cover - Januari 2021 Edition

Januari 2021

Bareca Magazine  - Januari 2021

Bareca Magazine  Cover - December 2020 Edition

December 2020

Bareca Magazine  - December 2020

Bareca Magazine  Cover - November 2020 Edition

November 2020

Bareca Magazine  - November 2020

Bareca Magazine  Cover - October 2020 Edition

October 2020

Bareca Magazine  - October 2020

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Bareca Magazine  - Maret 2020

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Bareca Magazine  - February 2020

The Reference for Trend, Innovation & Networking in Bakery-Restaurant-Cafe Business. Broader Information of Bakery Magazine.

Bareca Recipe Book - 34  Premium Cake & Pastry Recipes For Your Special Christmas

Bareca Recipe Book - 22 Modern Cake Recipe

Bareca Recipe Book - 27 Soft Bread Recipes

BARECA Recipes Book

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Bareca Magazine - September 2020

Bareca Magazine - September 2020

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