關於 no bio意思 ，我們在網路上蒐集到這些相關的討論、資訊與評價

【 故事分享 】

有2位讀者分別曾在半年前找我咨詢

A 咨詢後成為了我的一對一學生
B 咨詢後，我發覺他不適合我的課程，於是我推薦他另一位老師的課程。

3個月後，A的生意稍有眉目，他問我意見，
正考慮要不要辭掉正職

那時候我想起B
想看看他的進度， 看看另一位老師有沒有幫到他
於是去看他的IG，都是出國，買名牌的照片
看來不錯喔

我DM他：最近好嗎？新老師有幫到你嗎？
他：最後沒有參加，沒有錢....

那時我也沒說什麼
過了一段時間，B再找我咨詢
都是同樣問題
我：如果你想用那方式做生意，那位老師真的會適合你，你應該好好學習！
B：會參加的，因為未來有2個旅行，沒錢，回來後會參加的。
我：恕我直言，如果你真想做作出改變，你應花錢和時間在重要的地方上，
你懂我的意思嗎？
B：我了解，一定會努力好好學習的！謝謝鼓勵！

後來這位讀者我也沒有跟進了（不知他會不會看到這篇😂）

我想說的是：
如果你真的想作出改變，就把錢，時間花在比較重要的事上
行動不騙人
那怕你說得有多動聽，有多想創業，多想改變，
但就是不願去踏前一步，去行動，
什麼事都不會發生。

希望大家都提醒自己
會不會有時像B一樣呢？
如果想成為A，有沒有走出你的舒適圈呢？
共勉之。
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.
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✅學習創作完美的IG內容帖文？用IG賺錢!
購買【IG創業速成】到link in bio
開始 創業，賺錢，no excuses !
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[Paris pastry shop / 巴黎甜點店] Maison Plume • Pâtisserie (For English, please click "see more")

還記得幾個禮拜以前我們討論過「#為什麼法式甜點需要鑑賞」嗎？那時候我曾經提到希望「#甜或不甜」不會再是評判一個甜點是否好吃的主要標準，畢竟法式甜點能夠品味的部分太多，從作品本身的製作細節、風味搭配，到主廚理念、創意、過往創作，甚至整個淵遠流長的歷史發展，都可以是欣賞的重點。不過，那之後我仍然收到不少回應，希望我能分享「#最不甜」的甜點...正好我前陣子去了一家以「無添加糖、無麩質、有機」為號召的甜點店，可以和大家介紹一下。

「有機」、「無麩質」等都是近幾年巴黎飲食界最流行的關鍵詞，不過甜點店要做到「無添加糖」還是比較前衛，Maison Plume 是其中一家。所謂「無添加糖」（sans sucre ajouté）意思是指「不在食材原有的甜味額外加入人工製糖」，所以利用食材本身的甜味、本來就有糖分的水果、果汁等等都是可以接受的。有些號稱「無糖」的店家會使用蜂蜜或是龍舌蘭糖漿等來代替砂糖，但位於巴黎的瑪黑區 Maison Plume 卻在女主廚 Tara Pidoux 的堅持下一概不使用。

這家以淡紫色為主要視覺的甜點店風格雅致，以「plume」（羽毛）為名，更暗示了作品輕盈無負擔的特色。店中所有的甜點從慕斯蛋糕、塔、泡芙、沙布列餅乾等，都使用橢圓形的模具，以符合「羽毛」的整體形狀。當天我和朋友們總共選了三樣甜點：開心果泡芙（Chou Pistache）、香草核桃塔（Plume Vanille-Pécan）、西洋梨杏仁塔（Plume Poire-Amandine），外觀呈現非常細緻美麗，也吃得出選材的用心。最妙的是我的德國朋友在吃了幾口之後，竟然說出所有台灣人都會說的一句話：「嗯，好吃！而且不會太甜！」不過我是覺得有加入西洋梨的那一款因為有水果天然的芳香和甜度，整體比較平衡，我自己點的那一個香草核桃塔因為沒有糖，所以底下的沙布列不夠濕潤、較為乾燥鬆碎，堅果的香氣如果能有多一點糖襯托，會更為明顯。

「減糖」議題在法國一直有不少討論，但我個人認為，如果是品嚐甜點，有糖是應該的。甜味是愉悅感非常重要的來源、人類為什麼發展出吃甜點的文化正是奠基於此。適宜的甜度能夠更好地發揮許多食材的特色，風味會比完全不加糖來得更為豐富，更不用提許多甜點元素如蛋白霜等，沒有足夠的糖量根本無法成功製作。只不過把握甜度是專業，還需要考慮到各地的消費者口味、主廚本人的主觀意見等，也是一門藝術。不過許多人因為健康的需求，確實需要控制糖量攝取，完全不加糖的甜點應該造福了不少顧客。

接下來就請大家點開照片欣賞；追求「不甜」的台灣消費者們，也別忘了把這家店記起來喔！

🔖 延伸閱讀：

為什麼法式甜點需要鑑賞：https://tinyurl.com/y54dacbu

手把手教你如何鑑賞檸檬塔：https://tinyurl.com/y3ht8tt2

甜點作為藝術品：https://tinyurl.com/t62yj2r

*****

Still remember that we’ve discussed “why tasting is needed when having French pastries” several weeks ago? I mentioned that I hope one day “sweet or not” will no longer be a major criteria to judge whether a pastry / dessert is good not for certain people since there’re so many parameters and details to appreciate, such as the visual presentation, match of flavours, the philosophy and creativeness of the chefs, as well as the long history of the development of French pastries as a whole. But I still got lots of feedbacks asking me to recommend where to find the “least sweet” pastries and desserts in Paris. I happened to visit a pastry shop making organic pastries free of sugar and gluten a while ago, so here you are!

“Bio” (organic), “sans gluten” (gluten-free), etc. are some keywords that you can’t miss when you talk about the food scene in Paris in recent years. But it is still quite edgy for a pastry shop to offer pastries free of sugar. Maison Plume is one of the very few of them. “Sugar free” actually means “no sugar added”. Using the natural sweetness of the ingredients, fruits, and juices are a common strategy. Some people might use honey or agave syrup as an alternative sweetener, but at Maison Plume, the female chef Tara Pidoux takes none of them.

Named after “plume” (“feather” in French), Tara makes pastries that are as light as feather. Almost everything is in feather shape, including mouse cakes, tarts, choux pastry, and sablé biscuits, etc. The day when I visited, my friends and I picked the Chou Pistache, Plume Vanille-Pécan, and Plume Poire-Amandine. All of them are very delicate in their presentations and are made with quality ingredients that you could really taste. One interesting thing is, after the first several bites, my German friends announced, “Hmmm, they’re really delicious! Not so sweet!”, just as what we hear all the time in Taiwan. But for me, I actually preferred the Poire-Amandine that is sweet enough, thanks to the pears, to add some depth and layers to the overall taste. The sablé base of the “Plume Vanille-Pécan” that I had was crumbly but a bit dry. The nutty flavour of the pastry could actually be more pronounced if there was a little more sweetness.

Sugar reduction has been a topic of debate, even in France. But I personally think sugar is necessary since we’re talking about desserts and pastries. Sweetness is strongly linked to pleasure, which lays the foundation of the development of pastries and desserts. Proper sweetness could actually bring out the best of many ingredients that might taste plain when sugar is absent, not to mention the fact that sugar is an essential factor to succeed many pastry components, such as meringue. Nevertheless, sugar level control is an art that the taste of customers and opinions and beliefs of pâtissiers have to be taken into consideration as well. Given the rising health concern, the emergence of no sugar pastries and desserts is indeed a wonderful news for many.

Click on the photos and get to know more about the shop and the pastries. Don’t forget to note it down if you’re also opt for low- or no-sugar pastries!

🔖 You might also be interested:

Why "tasting" is needed when we enjoy French pastries: https://tinyurl.com/y54dacbu

How to taste a lemon tart: https://tinyurl.com/y3ht8tt2

Pastries and desserts as artworks: https://tinyurl.com/t62yj2r

#yingspastryguide #paris #maisonplumepatisserie #yingc

// Copy and send
我今日入咗機場，然後發現大家啲文宣好多都浪費咗。
依家我哋唔係去同遊客示威，唔係去Welcome to HK，係話畀佢哋知佢哋嚟錯咗地方呀！
將心比已，旅客嚟旅行/公幹，真心唔會CARE我哋個五大訴求，更無必要為香港 fight for freedom。
大家諗吓自己去旅行一落機，人生路不熟你最在乎既係咩？
係安全呀！
酒店附近安唔安全？行程一帶安唔安全？我作為外國人係咪仲有免死金牌？
我親戚啱啱去完泰國，果邊都有黃衫軍，你估佢哋care唔care黃衫軍示威為乜？
梗係唔會啦！佢哋去旅行咋！佢哋唯一在意既只係自己安唔安全，會唔會影響行程。
拜託大家啲紙牌文宣調整一下，一落機，係要話畀遊客知：
Turn back! Hong Kong is NOT SAFE anymore!
Tear gas inside MTR station! Tear gas in Park lane!
HK police headshot BBC reporter
You're 22 years late! This is NOT the HK you've heard.
Welcome to the city of Police violence. Do your insurance include this?
Have you bring your bio-mask? Welcome to the city of Tear gas (expired, and more toxic).
Don't go out after sunset, HK is now under Martial Law status without declaring it.
Triad beat passerby to almost dead and HK police will not save you
唔好意思我英文唔好，跪請各位高手執得好啲#adore#
甚至我們要親切地發放地圖，話畀剛著陸的旅客知邊度唔安全，邊度開過槍、爆過過期TG。例如提醒佢哋上環海味可能食晒TG唔好買。地圖對遊客好重要。
唔好再對遊客嗌「香港警察，知法犯法」，對住啲遊客叫「知法犯法」做乜？佢哋只會覺得自己一落機好似畀人鬧佢知法犯法咁。同佢哋嗌五大訴求亦無謂，佢哋唔係香港高官，同佢哋嗌缺一不可關佢哋叉事？#no#
我今日見好多遊客，一係嚇親急步走，完全無興趣放假被捲入麻煩。一係就體諒我哋爭取人權，笑笑口咁走。其實只有後者有少少用。
幫香港打氣，叫香港加油係好，遊客會諗「嘩香港真係個有活力既城市喎」、「香港啲示威者都幾個禮貌喎」，咁係有啲用。但如果真係想佢哋返去家鄉同人講、同埋真係影響佢哋係香港既消費意欲，係必需要一盡地主之宜，話畀佢哋知香港依家有幾唔安全#kill#