Patricia Bakalian and her son Noah, 7, make Japanese milk bread

For a bread serving 8 people

For the tangzhong:

1. Mix the flour and water in a saucepan.
2. Cook over low heat, stirring constantly, until the mixture thickens and forms a smooth paste.
3. Transfer the mixture into a container and let it cool completely in the refrigerator.

For the dough:

1. Put the cooled tangzhong and all the dough ingredients, except for the butter, into the stand mixer bowl.
2. Mix on low speed for 5 to 6 minutes until everything is well incorporated.
3. Add the softened butter and continue mixing for another 5 to 6 minutes, until the dough is smooth and elastic.
4. Do the first rise by transferring the dough to a lightly oiled bowl and letting it rise until doubled in volume, about 45 minutes.
5. After this time, divide the dough into equal portions of 136 g each.
6. Pre-shape each portion into a smooth ball. Let rest for 10 minutes.
7. Shape into bâtards (an oval-shaped loaf similar to an American football), then roll tightly. Place three pieces per pan.
8. Let the dough rise again until doubled in volume, about 60 minutes.
9. After this time, brush the dough with beaten eggs.
10. Bake at 160°C (320°F) for 25 to 30 minutes.

For the sandwich:

1. Spread a slice of bread with labneh.
2. Add halved cherry tomatoes, cucumber sticks, olives, and thyme.
   
   

Cooking, 'a moment of sharing and togetherness'

If bread is a love story in the Bakalian family, cooking is also a family affair.
It was Claude, the mother, who passed on to Patricia Bakalian, now leading the family business, the desire to cook and to share that passion. "My husband and I come from families for whom high-quality ingredients are very important, and it’s naturally in this spirit that we want to teach our son, from a young age, to eat well and choose his food," says Patricia. Cooking is not just about tastes; it’s also a shared moment. "As a family, we often make dinner together. It’s the only time we have to gather and do something together. My son Noah also enjoys taking part," she continues.

Her fondest childhood food memory is "Sunday mornings." "My father would cook, in a large skillet, fried eggs with melting kashkawan and ham. My sisters and I would take turns adding an ingredient, as if we were part of the recipe. It wasn’t just breakfast: it was a ritual, a moment of sharing and togetherness. The smell of eggs and melted cheese is still enough to bring me back to those precious moments."

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