Lara Schütz: The Bread Sommelière
Lara SchützÎți aduc claritate despre pâine.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 89 | Subscribers | Read | thebreadsommeliere.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Aluaturi dospite: 3 ore și ZERO compromisuri.
Am crescut cu ele, se chemau Kiflice. Sau cornuri pufoase - în funcție de țara unde eram. Acum au mai primit un nume: Hörnchen. Orice nume ar purta, un lucru rămâne comun: gustul aducător de confort și o amintire care încălzește pe dinăuntr...
INTERVIU. Plăcinte povestite: un proiect despre oameni, memorie și gust.
Probabil că fiecare familie din România are propria ei rețetă de plăcinte. Nu neapărat scrisă undeva, ci păstrată în gesturi, în mirosul din bucătărie, în felul în care se întinde aluatul.
3 semne că ai cumpărat un cozonac prost
De Paște, eu nu primesc atât de multe urări, cât primesc mesaje de genul: "auzi, am cumpărat un cozonac așa rău, zi-mi și mie de unde să iau unul bun data viitoare".
Arunci pâine, arunci bani. De ce „artizanal” e greșit înțeles. Și dacă mucenicii chiar merită să fie în UNESCO (spoiler: nu sunt încă)
Aruncăm pâine, confundăm „artizanalul” și ne agățăm de tradiții fără să le înțelegem.
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Authors
The writers behind this newsletter.
Consultant internațional, maestru brutar, somelier de pâine. Înțeleg pâinea și te ajut și pe tine să o cunoști cu adevărat.
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