WHEN CARRINA Chau Ka-yee returned to Hong Kong about a year ago, she needed a way to continue her pastry career without compromising what she'd been taught in the kitchen trenches of Paris and Toronto.
After years of working in the garment business, she'd followed her sister's suggestion to study baking, which she'd loved since childhood. Chau spent years perfecting the art of cake and pastry making, first in France at Le Cordon Bleu culinary school, then as an apprentice at the Hotel de Crillon, followed by time at Toronto's Rahier Patisserie under Belgian pastry chef Francois Rahier.