We Are Real Bakers Booklets UK
We Are Real Bakers Booklets UK
Meet Real Baker Michael Hjort
In this ninth episode, we'll meet Danish baker Michael Hjort in his bakery Michael H Konditoriet in the heart of Denmark.
He'll tell you all about his newest inventions:
- Focaccia with cream cheese and Nocciola or Fondente
- Cream buns with Nocciola, Fondente and Caramel mixed with pastry cream
- Rye bread buns with white sesame and white chocolate baking chunks & black poppy seeds and dark chocolate baking chunks
His tip? "Callebaut™ Caramel filling is nice and sweet. And we’ve discovered that mixing it with pastry cream makes it bake-stable."
Download the exclusive brochure with the full interview and all the tips and tricks from baker Michael Hjort!
Meet Real Baker Kitty Tait
In this third episode, we'll meet English Baker Kitty Tait: from a tiny shop in the small market town of Watlington in Oxfordshire a bright star is rising in the world of artisan baking. Kitty Tait, aged 16 (!) has set up a bakery that sells out every day. The Orange Baker has become the place for locals to get the best bread and pastries. And it’s a place where Kitty can let her passion for baking and exciting flavour combinations run wild.
Download the exclusive brochure with the full interview and all the tips and tricks from baker Kitty Tait!
Meet Real Baker Thomas Puppe
In this second episode, we'll meet Thomas Puppe, Baker at Bäckerei Puppe in Düsseldorf, Germany. Callebaut, Van Houten & Chocovic are definitely his to-go brands for his Dark Chocolate Cookies with White Chunks, Gold Chocolate Sweet Bun, Sparkling Chocolate Danish & the Brownie Cake Slice.
His tip? "Mona Lisa Dark Chocolate Blossoms taste great as they are made with Callebaut’s Belgian Chocolate. I do not want to spoil the brownie with tasteless decorations, but rather want to enhance its flavour and look!"
Download the exclusive brochure with the full interview and all the tips and tricks from baker Thomas Puppe!
Meet Real Baker Alessandro Gaido
In this first episode, we'll meet Alessandro Gaido, Baker at Bar Gelateria Ivrea, Italy. The Best of Chocolate meets the best of baking! Let's unravel all the secrets about his: Chocolate Panettone, Gold Brownie al Cremino & Croissant with a chocolate heart!
His tip for his delicious Chocolate Panettone? "Callebaut Chococubes: they keep a lovely bite, even with longer baking times at a high temperature. I add them after the kneading process."
Download the exclusive brochure with the full interview and all the tips and tricks from baker Alessandro Gaido!
