The Bakery Project – Diary – 08 The last few weeks were very busy in the bakery. I moved from the sweet bakery department one level upstairs to the packaging department. On that level I arranged my little photostudio. The Black Forest Bakery is working on a brand relaunch. They already have a new logo […]
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Last week my brother came back home from a bicycle ride, he had a coffee in a cone during a break. He was so impressed and bagged me to make a plan somehow to cup his beloved espresso in a cone or else. I wasn’t happy with a cone as you cannot put it down.
The Bakery Project – Diary – 07 White Bread is very popular in South Africa. The Black Forest Bakery is baking wonderful white bread. When the fresh loaves come out of the oven I can never resist to taste it immediately; toasted is equally good. It sells here for 13 Rand – which is
The Bakery Project – Diary – 06 This week my niece celebrated her 7th birthday. She invited lots of little girls. It was a real challenge to bring them to her home after school. Several cars had to be organized. The birthday party was focused on horses, she loves them. In my last post I
A Gugelhupf is a typical yeast cake from the French Alsace region. I got the recipe from my mother. She brought it back from a hiking trip in Alsace; where the people like to enjoy it with a glass of white wine in the evening. My kids loved it after school for tea. This year
The Bakery Project – Diary – 05 I have never heard of “Lamingtons” before. When I was told about them the first time I had to think of the animals “Lemminge”. But far from that: “Lamingtons” are a pastry covered with chocolate and coconut. I saw them the first time in the Black Forest Bakery;
This recipe is for finest mousse au Chocolat. It is a traditionel family recipe we usually have as a dessert for a feast. Chocoholics will love it. I prepare it with the best ingredients. The recipe is from my grandmother Fanny and she had it from a friend called Dora. So in our family this
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The Bakery Project – Diary – 04 Cheesecake is another speciality of the Black Forest Bakery. Last week I had the oppurtunity to help with the cheesecakes and I learned something new I was impressed of. On a prebaked shortbread base I had to spread a thin layer of apricot jam. On top a
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The Bakery Project – Diary – 03 It is spring in South Africa and spring means strawberry time. For me it is the second strawberry season this year – a really fortunate coincidence. In the bakery we made little pastry tartlets. We filled them with custard cream and decorated them with strawberries as you can
The Bakery Project – Diary – 02 Pretzel products obviously can not be missed in a Black Forest Bakery. Pretzels are very typical for South Germany. I was not surprised to see them in the bakery but it is funny to get them in South Africa where you would have never expectd them. The ones