Traditionally the alcoholic kirschwasser, a clear spirit made from sour cherries, is added to the cake. In some European traditions, sour cherries are used both between the layers and for decorating the top. It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. Typically, Black Forest gateau consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. We must support our local communities.Black Forest gâteau (German: Schwarzwälder Kirschtorte, pronounced ( listen) literally "Black Forest Cherry- torte"), also called Black Forest cake ( American English) is a chocolate and cream cake with a rich cherry filling based on a German dessert. We felt a sense of community, support and acknowledged we were all in this together. When essential food and home supplies were unavailable due to the panic, my wife and I would exchange things like a cup of sugar for a toilet roll with the neighbours. Are there any lessons you’ve learned that you can share?ĭuring Covid, I noticed how much we needed each other’s support. We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. We are proud to bring fresh, healthy bread back to our local communities and support the environment at the same time. Our commitment to organic, plant-based, sourdough products sets us apart from other businesses by keeping sustainability and health at the core of everything we do. We bring our bread truck to the neighbourhoods, where we sell directly to our local community. Our goal is to provide delicious and nutritious loaves to those who may not have access to fresh, healthy bread. We are a family-owned micro-bakery specializing in organic, plant-based, wild fermented bread. We’ve been impressed with Black Forest Bakery, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others? I was ready to sell the van! Once I saw the outcome and my dream come alive, I was very excited and couldn’t wait to take the van on our sidewalk sales. It was tough to find someone who could do that, and once I found someone, they told me it would take about a month, and I ended up taking seven months and double the price. I only had so much money & food trucks, in general, are very expensive, and my idea was very particular. My wife eventually went back to work, and I continued building the bakery.Īlright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?įor the most part, when I decided to build a mobile bread store, I ran into all sorts of challenges. So we decided to add a day and set up our table in Silver Lake on Thursdays. Customers would call it their “outing.” It was such a fun time for everyone. People were excited to go outside their apartment and go home with freshly baked bread. So she came up with “Sidewalk Saturdays.” We would sit outside our apartment in Los Feliz and sell fresh-baked bread to the neighborhood on Saturday evenings. Bread-making had become a passion for me. Then I realized this isn’t just something to kill time. My wife and I had so much fun doing that since it gave us a sense of normalcy & get out of the house, even for a short car ride. We ended up with lots of bread, so we began social distance bread drop-offs to friends. So I started to make all these loaves to learn and understand the sourdough bread making and perfect my loaf. So I said, why don’t I make my own? And I got obsessed with it. The bread was a challenge yeast was all sold out in the entire city. And one of them was to try out a new food recipe every day, started with dumplings, pasta & then bread all from scratch. My wife & I came up with tasks to keep us busy. When we first went into lockdown here in Los Angeles. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today? Hi Djosefin, so excited to have you on the platform. Today we’d like to introduce you to Djosefin Maurer-Soto.
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