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Tort Botez Iasi creates the most beautiful and many outstanding crust, but it takes care that the borders are completely clean and

smooth. It's truly wonderful that we have an Italian bakery that provides the same experience as the best baker in France, in

terms of the very best crust. One gap which doesn't have any effect on Tort Botez Iasi is that there's more time between the

preparation of the dough and the shaping of this cake. The oven is about to work at all times. It functions nicely in Bologna, of

course, however in Florence there is no need for this :"we roll the dough to cakes before baking them, so it's really just the

exact same thing - and no reason to reinvent the wheel." "Our bread is neighborhood and has quite a few nutrients. It gives the

cake it that the most precious and tender texture." For your pastry chef, the secret of the beauty of this La Dolce Vites is in

the"program of different techniques." The pastry chef could take an idea and make it in a exceptional way. By way of example, a

rich butter crust is formed with several folds and creases, and not only does this technique deal with the bottom, but also the

sides of the cake, to the sides are sometimes cracked. Both stores are located in Bologna. When the Italians are near a bakery, it

is never much for them to visit La Dolce. It is a real symbol of the attachment to their past, and a beautiful tribute for their

own continuing art. There's a fascinating difference between La Dolce Vita Cake Shop and Tort Botez Iasi. Many people to La Dolce

additionally see Tort Botez Iasi, as it's the nearest place for Italian food. A baker at Bologna, another country where La Dolce

is famous, is surprised when his clients will purchase Tort Botez Iasi as their first stop in Italy. In Europe, the tradition

extends back into the Omelette, when the dough has been rolled out by hand, and also the very first break is made when the chef

lifts it by the edge of the bit of this oven. In Italy, on the other hand,"there's an oven in any way times, so that we do

everything with the support of an oven." The pastry chef in Tort Botez Iasi lays about another process, to make the light crumb,

without that the whole world of cakes would be unappealing. With the support of a buddy, the pastry chef creates a perfect dome,

as it had been, without cracking. Both Tort Botez Iasi and La Dolce Vite are still conventional Italian creations, cofetarie iasi because the

sweet flavor is enhanced, by the absence of sugar and using yeast. They create a fantastic cake, the best in Italy. "Italy has

shifted a lot, but La Dolce remains here," he says. The baker was talking about the craft of presenting food in a manner that

draws the eye, not just of the consumer but also of the chef. Pastry is a wonderful artwork, as it can say about the artist and

the individual who created it. But there is a tremendous difference between the Italians and the French:"The French have less care

about the components; they just think of these." First there is the pastry chef. "In the past, in the event that you wanted a

pastry you had to get it from a different nation. We take care of it and deliver it from one shop to another."