Kuna iya siyan samfuran Laurent Gerbaud ne kawai a cafe a Raven Ravenstein, ba da nisa da Babban tashar Brussels.
Laurent Gerbaud kyakkyawa ne, cike da sha'awa, kuma yana murmushi mai faɗi kamar Grande Place.Wannan shine ra'ayina na cakulan.Amma ga wannan mutumin, akwai ƙari banda kallon a cikin idanunsa: Laurent mutum ne mai ilimi, sha'awar tafiya da harshe - yana iya magana da Mandarin sosai - a gare shi kyakkyawan sabis.
Laurent ya gaya mani a wurin shan ruwa mai suna a titin Raven Ravenstein: "Waƙara ta fito daga China."Laurent ya fara zuwa birnin Shanghai ne tun yana dalibi, amma halin mutanen wurin game da cakulan ya burge shi sosai, kuma ya lura cewa sukari na taka muhimmiyar rawa a wasu jita-jita na kasar Sin.Yana da kyau a ce kwarewar zama a wurin ta canza dandano na Laurent.Bayan ya koma Belgium, babban nasararsa na farko na tallace-tallace shine kumquats da aka rufe da cakulan.
Nemo ƙarin daga wannan jerin-Haɗu da masana'anta: Iyalin Mutanen Espanya a bayan mafi kyawun saffron a duniya
A cikin shekaru takwas masu zuwa, Laurent ya sayar da cakulansa a wani rumfa a kasuwar Boitsfort a Brussels, yayin da yake ba da dafaffen abinci.Sa'an nan a cikin 2009, ya bude wani cafe da kuma bita, mantra shi ne "ƙasa da sukari, babu barasa, sha more koko".Akwai ƙarin masu cin ganyayyaki.Ya yi bayanin: “Ban taɓa amfani da ƙwai a cikin cakulan ba, da kirim ɗin kwakwa maimakon madara a wasu gauraye.”"Ta hanyar haɗari kuma ba ta ƙira ba, kusan rabin samfuran nawa ne masu cin ganyayyaki."
Kakan Laurent ya kasance mai yin burodi, kuma aikin dare ne mai wahala da albashi mai tsoka, har kakarsa ta hana 'ya'yanta bin tafarkin mijinta.Duk da haka, ɗanɗanon sabon biredi, waffles da pies har yanzu yana daɗe a zuciyar jikan, yana shuka iri don aikinsa na ƙarshe.
Lokacin da na ziyarci ɗakin studio na Laurent, abu na farko da na gani shine kirim da cakulan brioche da ake zugawa a cikin injin zafin rai.Sa'an nan, ya zuba a cikin mold ya sanyaya, yayin da yake harhada sauran sinadaran: pistachio, cashew, sultana, fig, busasshen apricot, cranberry, gwanda, ginger, koko nibs, hazelnut, da kuma irin na Gabashin Asiya dandano kamar yadda ya saba -A cikin wannan. yanayin, duka eiyokan da uzu 'ya'yan itacen citrus ne na Japan.Bayan cakulan ya kafe, duk abin da aka yayyafa masa.Abubuwan da ke tattare da su na da ban mamaki sosai, kama da zane-zane na Jackson Pollock.
Kafin in tafi, zan ɗauki “Gerbaud Taste Test”.Na gwada wani babban kanti cakulan (mafi girma), sannan na gwada nasa sabbin abubuwa guda 12, ciki har da bawon innabi (mai girma), ginger (wanda ba a saba gani ba), sesame pralines (abin mamaki) da busasshiyar ɓaure (Allah).Sannan, na sake gwada tallan kasuwanci.Na ce masa, "Yanzu yana da ɗanɗano kamar kwali.""Gaskiya!"Ya fad'a yana tafa hannuwa.
Sa’ad da na bar cafe ɗin, na ga wani taken a bango: “Chocolate ya fi sumba.”Wasu sun tabbata.
Kuna iya siyan samfuran Laurent Gerbaud ne kawai a cafe a Raven Ravenstein, ba da nisa da Babban tashar Brussels.Don koyo game da yin cakulan da kuma damar shiga cikin'Gerbaud Taste Test', da fatan za a rubuta wuri a cikin taron bitarsa ​​na Asabar, wanda farashinsa daga 11.30 zuwa 13.00 (€ 35 / 32 fam ga mutum).
Laurent Gerbaud na alewa ya ƙunshi pistachios, cashews, sultanas, ɓaure, busassun apricots, cranberries, gwanda, ginger, koko nibs, hazelnuts da wasu sinadarai na gabashin Asiya kamar eiyokan da uzu.'Ya'yan itacen citrus na Japan ne.
Paul A Young, wanda ya kasance mai kula da irin kek na Marco Pierre White, ya buɗe shagonsa na farko a Landan a shekara ta 2006. Tun daga wannan lokacin, sunansa ya ƙaru saboda yawan shirye-shiryen talabijin da darasi na koyarwa na yau da kullun, ba tare da ambaton ayyukansa na cakulan masu ban mamaki ba.
David Maenhout (David Maenhout) da David (David Maenhout) sun fi son daɗin dafaffen hagu, irin su umami sesame pralines waɗanda Imperial ke amfani da su a Japan.Gin ɗinsa da tonic dark cakulan ya sami lambar zinare a London a cikin 2017.
William Curley ya tafi daga koyan Otal ɗin Gleneagles zuwa mai dafa abinci da kek na The Savoy.William wani gwanin kayan abinci ne.Ba ya amfani da additives, launuka da abubuwan kiyayewa.Ya lashe lambar yabo ta Chocolate's Best Chocolatier sau hudu, kuma yana sayar da kyawawan cakulansa, macaroons da biscuits a Harrods.
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