baker
Interview with Massimo Lolli – "Yeast dough develops complex aromas, perfumes and taste notes that no other fermentation can reproduce."
• Baker, consultant and trainer with over four decades of experience, Massimo Lolli is one of the Italian specialists who have brought back to attention the authentic value of sourdough with natural yeasts. Heir to...
Recipe – Carrot Cake Muffins
• A new recipe offered and made by Nicoleta Trifan from Brutăria Simplu. This time it's about the famous Carrot Cake muffins, made "in our simple style" as we...
Recipe – Brioche Bread
• "It's a sweet bread, brilliant to eat in the morning for breakfast," Nicoleta Trifan from Brutăria Simplu tells us about the recipe offered and made by her on Baking Show. Pan brioche For...
Recipe – Simple Bread with Maia
• Recipe offered and made in Baking Show by Nicoleta Trifan from Brutăria Simplu. "I decided with my heart and started putting 'brick' upon 'brick', to build the 'fortress of my dreams': an artisanal bakery, with...
Baker and Confectioner Conference 2024
• Brutarul-Cofetarul magazine announces the organization of the Baker and Confectionery Conference, an event dedicated to professionals in the bakery and confectionery industry. The conference will take place on October 9, 2024, in Târgu-Mureș, at...
Interview with Laszlo Diószegi – the perfect balance between two seemingly distinct worlds: bakery and football
• Meeting Laszlo Diószegi is not only a foray into the tasty universe of fresh bread, but also a fascinating journey through the ardent hearts of supporters of the king sport: football. • And this for…
Investment for the future – Inauguration of the new bakery-pastry line of the "Terezianum" High School in Sibiu
• On 18.03.2024, the inauguration of the new bakery-pastry line of the "Terezianum" Food Industry High School in Sibiu took place. The event was attended by representatives of the business environment, of...
Interview with Tom Rees, co-founder of Pain Plaisir
• Tom Rees is, along with Irina Stăncescu, the soul of the Pain Plaisir bakery in Bucharest. He was kind enough to exchange a few words with us, to give Arta Albă readers the opportunity to...