Episode 9: 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!
Episode 8: Meet Real Baker Louis Tortochot
Immerse yourself in the colourful world of Louis Tortochot, an artisan baker and pastry chef at the head of the best bakery in France!
The chef shares his secrets and his top recipes with Barry Callebaut brands:
- Filled Praline Croissant
- All Chocolate Roulé
- Two-Colour Praline Twist
Deliciousness, colours and durability... Impossible to resist!
Download the exclusive brochure with the full interview and all the tips and tricks from baker Louis Tortochot!
Episode 7: Meet Real Baker Alessandro Marra
In this seventh episode, we'll meet Italian baker Alessandro Marra, baker at Marra Pane Pasticceria Pause e Delizie in Cantù near Como: an avant-garde bakery.
- Black bread (leavened with sourdough lactic acid fermentation and Dutch Cocoa)
- White Chocolate Bread (started with licoli)
- Vegan Donut with Oatmeal and Coconut
His tip? "The Dutch cocoa intrigued me because it acquires a specific color from the treatment that is carried out. The color is so charged that it transmits in itself a sensation of intensity, concentration of flavors, generosity and body."
Download the exclusive brochure with the full interview and all the tips and tricks from baker Alessandro Marra!
Episode 6: Meet Real Baker Jens Van Bouwel
In this sixth episode, we'll meet Belgian Baker Jens Van Bouwel, who'll tell you all about his bestsellers:
- Chocolate Bun
- Chocolate Bread
- Travel Cake
- Gluten-Free Brownie
His tip? "I prefer to bake at a lower temperature (170°C) a little longer to keep the filling creamier and moist. The white and dark chocolate chunks add an amazing chocolate taste that matches the nutty flavour of the cream perfectly. All my customers are tempted by the warm smell of a chocolate bun!"
Download the exclusive brochure with the full interview and all the tips and tricks from baker Jens Van Bouwel!
Episode 5: Meet Real Baker Alexander Schrader
In this fifth episode, we'll meet German Baker Alex Schrader, who’ll tell you all about his bestsellers:
- Chocolate Banana
- Cake Sticks
- Chocolate Bun (Franzbrötchen)
- Triple Chocolate Cake.
Download the exclusive brochure with the full interview and all the tips and tricks from baker Alex Schrader!
Episode 4: Meet Real Baker Kitty Tait
In this fourth 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!
Episode 3: Meet Real Baker Benoit Castel
In this third episode, we'll meet French Baker Benoit Castel, Baker at the omonimous bakery in Paris, France. Cacao Barry's Extra Bitter Guayaquil is for sure his to-go chocolate for his best sellers Chocolate Lava Cake, Choco Choux and Tradition Chocolate.
Watch the Interview now!
Download now the exclusive guide with all the tips and tricks from Baker Benoit Castel!
Episode 2: 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!
Episode 1: 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!