This is a quick reference of an Opéra gâteaux. I must say that our formula is in a frenetic/obsessive evolution because of the constant changes that we like to make in order to improve (always improve) the final pleasure of eating it. When baking an Opéra gateaux first you should think what you want
Monthly Archives: June 2012
Pan estilo Jalisco, no encontrarás algo más rústico.
No fancy ovens, no packaging design, no cupcakes, no Valrhona chocolate!, this is “Pan Segura Bakery” with “Legitimate Jalisco Style”, that means: Rustic as hell. A bakery in the heart of Mexico City’s downtown that bakes only the traditional bread from Mexico’s Jalisco state, with so tiny an entrance that it almost feels like
A veces los clichés son deliciosos.
I just had one piece of a lesson last weekend that made me think about the constant search of the perfect moment with food, involving the artisan hand behind it, the best ingredients available (organic or carefully selected) and the perfect place. But does it necessarily have to involve the best quality, the best