The One-Man Bakery in Berlin | Famous French Bakery Craft

The One Man Bakery is Olivier and his Craftsmanship in his French Bakery and Pastry Shop, which we would like to introduce to you in this new Episode, “Famous Bakery Crafts.” From Baguettes, Croissants, and “Pain au Chocolat” to Cheesecake and “Baba au Rhum,” and even Cake Dreams come true, such as half-baked Belgian Chocolate Cake with Cassis and Mascarpone Cream, to Walnut Financier with Passion Fruit, and Pastry Cream with Tahitian Vanilla and Pistachios, every cake Lover’s Dreams will be made here. And everything is handmade here. Olivier’s Motto is: He makes everything he loves to eat. And he does it with perfect Craftsmanship, something we miss more and more, and we’re glad that, thankfully, there are still such special places like the “Crapulix” Bakery and Pastry Shop. “Bon appetite”

➡️CRAPULIX
➡️Schildhornstrasse 87
➡️12163 Berlin

Wed – Fri 10 a.m. – 6 p.m.
Sat 8 a.m. – 4 p.m.
Sun 9 a.m. – 2 p.m.

➡️Instagram: https://www.instagram.com/crapulix.gourmetkonditorei
➡️Website: http://www.crapulix.berlin

00:00 Intro
02:15 Part 1: Croissants, Pain au Chocolat, Baguettes
1:00:38 Part 2: Fruit Tartlets, Cheesecake, Belgian Chocolate & Mascarpone Dreams
1:55:11 Outro

#bakery #artisanship #traditional #streetfoodberlin

Do you know what’s great about selling good things? People are friendly and they’re happy . Perfect. Olivier Lorente / Bakery Owner 7 a.m. / Start of Work And then off we go. After my apprenticeship, I was sous chef at the restaurant “Das Körbchen” for three years. I got 14 points from Gault Millau, then 15 points. Then I ran a hotel restaurant as head chef , and then I came to Berlin , and here in Berlin I was head chef at Troquet Meinekestraße for three years , and then I started my own business. The first restaurant clearly flopped. I learned a lot, got into a lot of debt , and then I opened the second one in Kreuzberg at Schlesisches Tor. That went well; I had it for 17 years. We also opened another one in Prenzlauber Berg. Then I opened a snack bar on Berliner Straße, at the corner of Uhlandstraße, which was vegetarian, because my wife was a vegetarian at the time . She said, “You’re a nice guy.” Okay, let’s do it. And then at some point my wife said, you being home alone every night for 25 years isn’t nice. I said, okay. We also had two children in between. Great children. Yes. And then I left one restaurant, sold the second one, sold snack bars and then I opened a canteen. It went well. Everything was handmade, no convenience food, fresh pasta, fresh gnocchi, everything homemade, homemade fresh vegetables, nothing, no frozen goods, no convenience food for 5 years and then I got bored and then my father died, then I traveled around a bit, then we were in Canada, a bit everywhere and yes, then I worked as a chef in a few restaurants here because I thought, no, the chef doesn’t want to do it anymore and that was no good because crème brûlée from a bottle, those are all things where I say, no, I don’t do. So I got annoyed and said, well, I’ll just go and that’s fine and since then I’ve been a pastry chef. I converted a small trailer, ripped everything out and redid everything. The trolley is from 1960. Yes, and I’ve been here for three years now. I’m probably the only one whose croissant dough looks like this, because most people are so keen on everything being tidy and everything, and I always take it as it comes. What was that thing you just took out of the oven? The pan? Oh no, the other one? I prepared those . They are chocolate financiers at the bottom and then I have a very thin layer of half-baked Belgian chocolate. And since it’s not supposed to bake , but just sit at 100°C, to marinate when I’m finished and the oven is off, I put it in and leave it in until the next morning. Now for the pain au chocolat . You know, I’m not the type of person who has to look nice. I just don’t want to throw away dough because it’s too expensive and it’s food. Now I get some chocolate and put it in. Why the chocolate? Because it has a slight caramel taste in the background. And if you take the dark chocolate that is typically used in France, like bitter chocolate, semi-sweet chocolate, it’s not my thing and I prefer that one, so I’ll take that one . Because everything I sell I have to enjoy eating myself, otherwise I’ll leave it. It’s even possible. I don’t sell anything that I don’t like or wouldn’t eat myself. There are lots of people who just produce and sell things without liking them themselves or enjoying them or finding them good. And I would never sell anything that I can’t stand behind. And that’s just water. It’s just to make them easier to roll. What’s that for? What’s that for? Steam. You can adjust everything, but I prefer to do it by hand. Machines are machines, you know. And so the dough stays moist while it rises and has a certain warmth. And again , how do you know it’s good now? Feeling. I don’t weigh it either. I look at the water, yeast, salt. I do weigh the salt, but I use almost twice as much as is usual or what is allowed in France. Because now there’s a new law in France that bakers aren’t allowed to use 10g per half kilo, but only 7g, because people consume too much salt. But then it doesn’t taste good anymore and I don’t do that. Too much Now wait half an hour. And then I roll them and put them on. And wash my hands again. Lots of people put the eggs in straight away. I put them in a bowl first, because you never know if one is bad. If one is bad and you have to throw away the whole dough, that’s crap. And so you just throw away the eggs and then use new ones. What is that now? Sourdough. Lots of people make simple variations. It’s just with yeast; they always rise beautifully, they’re always beautiful, but the flavor is missing. And the sourdough is seven years old now, so you keep topping it up and the older it is, the better it gets and that’s what gives it flavor, and the butter of course. If it gets too solid, it curdles and last week I had to take the machine apart for a good three-quarters of an hour to get it working again because then the fuse blows and then you have to unscrew it and try everything out. 2 or 3 minutes of flour. Good morning, we’re not open yet. When do you open? At 10 a.m. What time is it? Yes, in three quarters of an hour. Okay, all right. All right. Do they need to rest first? Please? Do they need to rest first? Yes, at least one and a half or two hours, because even if you only make them with yeast, you can put them out after an hour. But since it was in the fridge overnight so that they could rise slowly, the sourdough starts to work. That means letting it stand for at least an hour and a half so that it rises a bit. Not yet. Almost done. Now I’ll turn it on again on a low heat and in a minute I’ll take it out and put the dough in the fridge and then I’ll start again tomorrow. Is that for market day tomorrow? Yes, yes, yes. That will be about 140 croissants, pain au chocolat, and cinnamon rolls. That would be about 140 croissants, pain au chocolat, and cinnamon rolls altogether. Yes. They say that once it’s ready, it shouldn’t stick to the bowl anymore. Normally you wrap the pieces in foil overnight, but for me that’s too much plastic because the next morning you unpack everything and that’s meters of foil that gets thrown away. And since this is our children’s world now, I think we should be a bit careful. So, I’m going to put them in the fridge now. Crapulix – Café and Pastry Shop Is this a classic recipe, the way you make it? I have no idea. As I said, I pour it in and see, and if I like the dough, then it’s fine. Otherwise, I keep going until I like it. So, it’s not really a recipe. You can find lots of basic recipes, but it’s like cooking, you know, when it says this much and this much, that’s just the moisture content of the flour, how moist is it? And this isn’t regular flour either, it’s T65, especially for baguettes and croissants from Northern France. Normandy Brittany, so it’s considerably more expensive than regular flour. What makes it so special? The acidity has a higher acidity, so it’s different. So if you use the 405, that’s dirt compared to that. This is gold and the 405 is normal. And if you buy it by the kilo, you’re at €3.80 a kilo. Yes , but that means I have to hurry with these croissants , as they should really be rising nicely by now. And never clean this one with water. Why? Wood absorbs water and becomes crooked and uneven. Basically, only clean with dry products. Aren’t you always tempted to snack then? No. Do you know what my breakfast was this morning? Duck, rice, bean sprouts. I do like something sweet now and then, but I prefer savory things. You could also fry me a steak, then I’m satisfied and happy. And if you’ve had the stuff in front of your nose for years, then it’s not really tempting anymore. Although I do like eating these. These are walnut financiers. Made from almond semolina. Honey, butter, egg whites, salt, sugar and a bit of flour. You can really taste the honey, and it’s healthy too. The croissants are getting stripes now. Half-baked Belgian chocolate cakes. I usually make them in blocks, I’ll show you later. But I wanted to fill them with blackcurrant and top with vanilla cream. Half-baked Belgian chocolate cakes. And those too, by the window. And these are the regular ones. The same dough, but in the regular block shape that I usually make. And these are my orange cakes, but I still have to give them a bath. Do they get bathed? Yes, they get dipped so they stay nice and soft. I think there’s nothing worse than eating a piece of cake that’s so dry that you have to dip it in coffee. Then you’ve kind of missed the point, you know. What kind of tarts are these? They’re apple tarts. I still have some with plum and cherry. And later we’ll make new ones, because they bought quite a few of my stock yesterday. And these black dots here are vanilla. Lots of people think it’s rubbish, but I don’t just use the vanilla pulp, I use the whole pod, because there’s more flavour in the pod itself than in the pulp. That means I buy fresh vanilla from Tahiti, which is incredibly expensive because it’s also some of the best. I cut the pod into small pieces, add sugar and then puree it so that the whole pod is used up and you don’t have to throw anything away, because as I said, throwing food away is always a tricky thing. Just like squeezing the juice from lemons and oranges? You can use the zest, you can use the rest, you can make lemonade out of it. You can basically use anything, you just have to know how. There are also apples and cherries. Now, let’s let them cool down for a bit. They look nice, don’t they? I’m always happy when they look like this. Dude, yeah , I have to put them here like that. There. Yes, they can go in soon too. 240 Have you finished the croissants yet? They’ve just gone out. Okay, I’ll wait a bit then. What would you like? Two chocolate bars and one croissant . Just out of the oven, open the bag as usual. Exactly. €9.20 . Thank you very much. Have a nice day. I hope you too. Thank you. What can I do for you? Chocolate rolls. Do you have those? Yes. I’ll take one then. With pleasure. You’re welcome. Thank you. Cash or card? Cash. Okay. €3.20 please. Four. Do you have 20 cents? Yes, I do. You’re welcome . Thank you. Have a nice day then. Thank you. Ciao. Do you know what’s great about selling good things? The people are friendly and they’re happy. The way it should be? Yes, it could have risen a little longer. How can you tell? Because the one in the middle is better. It’s bigger and it should have risen a bit more in the middle. That’s nice. And you can see lots and lots of butter there, nothing dry. The outside is crispy and nice and fluffy. I think they’re delicious anyway, but I love butter. I need a piece of butter on top for that too. I’ll do that right away. You should take a little break there, because it’s warm with fresh butter on top. I poured water in here and the steam builds up on top and then they rise much better. I want to know how much water, I’d rather do it all myself. Machines are great, but I don’t have to direct the machines to do everything and I’d rather do it myself. And what exactly does the water do? The water, the steam, builds up on the surface and since it’s already hot, they rise better. Then they get another hot blast from the outside and look, they’re already starting to rise in the oven. And the nice thing is, when I take them out afterwards and put them down, you get this crackling sound for the first 20 seconds and in France they say the baguettes sing and that’s great. It’s fun. Drinking is also really important in this heat. Yes, and I always forget. I really thought about it, I’ll always put a small bottle out. When I see them, I drink too. But when I’m stressed, I drink a coffee in the morning and get home and am completely exhausted and think to myself, hey, drink a liter of water and I’ll be fit again and think, shit. Now you’re fit. Now you want to go to sleep. Now I need a container for it. Hello. Hello. I wanted two of the chocolates. Pain au Chocolat. Yes. Two pieces? Do you have any more? Yes, of course, plenty. Perfect. With a card, please. You’re welcome. They always sell out so quickly, that’s why I’m asking. Yes, yesterday they were all gone shortly after 11 a.m. That’s why. Well, I thought I was already too late, but I made a bit more today. Hopefully tomorrow too, because we wanted to go back tomorrow. Yes, tomorrow is Saturday. Yes, there’s plenty. Okay. I’ll give you a quick call beforehand. Okay, but I’m at the market. So, if you call that number, I’ll be at the market. Okay. But if you want, I’ll put some aside for you. If you want some, I’ll write it down and then we’ll put some aside. Yes, three pieces then. Pain au chocolat? Exactly. All right. Great. Look, the bag’s already full of butter. It’ll be eaten straight away anyway. Thank you very much. Ciao. Bye. Most of it really is word of mouth, because I’ve never seen the point in spending money on advertising, you know, showing up somewhere and doing things. My advertising is better than giving people something to try. It probably costs me the same amount over time, but people don’t see it, they taste it, and that’s a completely different thing. Then I would have to think about what I fill the things with, because I don’t really have a plan. So it’s not like I know I’m going to do this and that with this and that, but I look at what I feel like, what fits, what I have, and most of the time it fits. Yes. And they look good, don’t they? By now they should actually be singing, if you listen really closely, you’ll hear a kind of crackling sound. You can’t get around that now? No, because the container, well, on Saturdays the amount of bread or rolls is more than normal and then it spreads out all over the fridge and that isn’t the real thing. Now it goes in the fridge until tomorrow morning. I’ll soon have no room at all. Where is it then? Blackcurrant and raspberry here . They’re really delicious, but really expensive. Why are they so expensive? Because they taste good. That’s just a quality, you know? You can get the whole thing cheaply, and it costs half as much, but then you’ve diluted it with water, with lots of sugar, sugar just ruins the taste and they are pure. You taste it and get goosebumps. You think, wow, cool. A bit of water, a bit of sugar and, most importantly, salt. Orderly disorder is one of the most beautiful things. So now people are coming in who have seen you filming. Do you also have chocolate croissants or just regular croissants? Can I have one? Yes, great. Just one. Exactly. Yes, I only happened to walk past here. Okay, because you’ll never eat anything else again. Will you? Look. How much is that? Here you go. €3.20 please. Thank you. You’re welcome. Have a nice day. You too. You have plans, right? Yes, we’re driving for four hours now. Great. Where are you going? Thanks. Bye. To the Baltic Sea. To visit your parents. Can I come along? Ciao. Bye. Ah, to the Baltic Sea. That would be something, wouldn’t it? If you use gelatine with cold purees, always add the puree to the warm mixture. If you do it the other way around, you’ll end up with gelatine plogs because it starts to set immediately. Great. They still taste the way fruit should. Aroma, so blackcurrant, lots of acidity and hardly any sugar. A layer of cassis on top of the chocolate financier with the half-baked cake. Right, I’ll put it by the window for now. Now I have to take a look. Did you prepare them yesterday? The pots there? Yes. One of my favorite desserts, which I actually eat, is crème caramel, but I wanted to try it without cow’s milk, with almond milk , and this is the first time, so I don’t know if it turned out well. And it has fresh organic blueberries in it. Slotted spoon. Hello. Oh, we have chocolate rolls. I’ll have a chocolate roll, but I’d be happy to have it wrapped separately. No problem. Thanks. So which one would you like? The nicest and biggest. This one or that one? This one. Yes. I had that one for myself. Your roll, that one. Yes. €6, please. Yes. Unfortunately, I don’t have €1. Wow, you’ve thought of it. Great. Otherwise I always have to go back. Yes, I know how it is. Thank you. Have a nice day. Likewise, thank you. A young lady. Young man. Yes, but you can’t see anything. So just put the hood over it. Yes, that’s right. I’m also glad he’s quiet right now. Have a nice day. Have a quiet day. Thanks. Give me a small container. The Public Order Office. Hello. No problem. How many? Two. Two croissants. Or three. Do you want to choose? Nope. They already look very good. I’ll just take the biggest ones, okay? Yes. Three. €8.40. Thank you. Have a nice day. Enjoy. Ciao. Bye . Hello. I’d like a croissant, give me three… Are you having visitors? Yes, I’m going to my parents’. Okay. One, two, and a croissant, okay? €12.40 in cash, please. Do you have €2.40? That would be great. 10.10 back. The 10 cents. And now the Myers. Nothing more? No, I think that’s enough. Myers is actually a very good rum. You can buy blended rum. You pay 6 or 7 euros a bottle. You can buy normal Jamaican rum, etc. That’s 9 or 10 euros. And if you buy the Myers, you’re at 16 or 17 euros. But I trained as a chef and my head chef said you can’t make a good red wine sauce with a bad bottle of wine, like a bad red wine. You have to use good products. That’s why I do it. So these are going to be Baba au Rhum and I make the large ones dipped in passion fruit for children and the large ones for adults in rum. So hello Bernie. And the other thing is, could you make me some cake for Sunday? Yes. What? What do you have in your range here? Nothing extra. No extra cake. I need a cheesecake of some kind and something fruity. There are about seven of us or something. Just so you have something in the back of your mind. What? Belated congratulations. Thank you. Shit. No, that’s okay. Bernie. Yes, thank you. Thank you. Thank you. All the best. And on Sunday I’ll be… how old? 42? How old did I get? 42. Yes. No. I’ve been 42 for years. Can I ask something? Why do you share this shop? Yes, exactly. Yes, definitely. Sure. To be able to pay these exorbitant rents, right? But also to bring each other a little, uh, joy. He with his baked goods and I maybe with bratwurst or something. Well. Yes , that’s how it is. Exactly. A shared apartment. Exactly. A work shared apartment. Exactly. You won’t believe it, I’m opening here on Thursday. Next Thursday. There will be something, so to speak, what do you call it? Something hearty. Yes, exactly. Yes, exactly. Something salty. Yes. Lunch. Exactly. Lunch. Cheese, eggs, sausage. That’s the plan. Whatever’s available at the market, apart from bratwurst. But they’ll be fresh. Okay. Maybe we’ll stop by sometime in the future. Definitely, right? Well then. So, I’ll talk tomorrow. Bernie, see you tomorrow. See you later. Ciao. Bye. Bernie had his birthday. I forgot. I share the shop with Bernhard. Bernard has his kitchen at the back. I have my bakery here at the front. We share the coffee shop at the front. He hasn’t moved in yet, but he’ll be here soon. They need to soak up the liquid so they taste nice and rum-like. And then they puff themselves up. In France, it’s done differently. In France, they take the rum and drizzle it over the dry pastries, but it’s always only slightly moist and not slippery with full-blown rum, just subtle , and I always prefer it when it ‘s rum, then so you can actually taste it. Well, if you eat three or four of these, you’re better off leaving the car at home. The same goes for the others. Hello. Financier is almond semolina, egg whites, butter, salt, honey, a bit of sugar, a bit of flour, and lots of butter. Organic blueberries are poured on top, salted caramel is poured on top , and then the cream with plums, blackberries, and mascarpone is on top of that. Wow. Okay. It all looks so good. One with the mascarpone cream, and one with caramel. No, that’s with caramel. The one with chocolate on top. But I also have the walnut one. Oh, that’s why they’re here. Exactly . If you also have the walnut one, then one with walnut and one with the mascarpone cream. To eat here, right? Yes, please. With a card, please. Yes. And a fork. €6.70 please. Thank you. Great. Here you go. Can I have a third fork? Or a fourth, if you like. That’s fine. Thank you. Great. That’s how you do it, it’s basically called a tie. I don’t know why. Then I’ll put in the mascarpone and passion fruit cream. It wasn’t cold. The young lady just showed that she comes from the catering industry, the way she was carrying the three plates. Let’s go and try something. So, this plate . So. Let’s see what they say. If you want to try something, what is it? It’s a passion fruit baba. Wow! You have to open it first. [Laughter] Wow. Great. With mascarpone. Unfortunately, awesome. It melts in your mouth. Very tasty. Mega. Really great. Can I ask you something again quickly? Yes. And you come here often? Now for the second time . Third time. Oh yes, third time, right. We’ve recently moved to the region and I really like French cuisine and it’s really, really good here. Really. Yes. I’m just visiting and was taken straight away. But I can understand why she likes it here so much. Yes, exactly. Very original. And we’ll definitely be back more often. Yes, definitely. And do the ladies and gentlemen like it? Yes. Totally. Now pastry cream. The milk. Add the sugar. If you add sugar, don’t stir. Let the sugar settle. Sugar only burns above 280°C. That means the milk can’t really burn. If you stir, it will burn one hundred percent. Thank you, beaucoup. Everything okay? Yes. Very good. Bye. So. Eggs. Michael . How are you? News program here? I need a large flute? A large flute. Can I ask you something? I don’t know. Are you a regular customer? Yes, you could say that. I was basically a customer before the shop opened. How does that work? Simply by walking past, knocking , and congratulating the gentleman on what he’s doing. And doing it feels good. If that’s enough, then I’ll say goodbye. Bye, Michael. I wish you all the best . Michael comes every day. He also works in the catering industry , and when he’s finished with his job, he comes by and gets something sweet for after work. But he’s also a very nice guy. He likes good food, likes good wine , and he needs the right dessert. Here’s the vanilla I was talking about earlier. Vanilla sugar. Exactly. And with the pieces of peel. Just a minute, okay? Hi. The next restaurateur. Hi. Two croissants. Pain au chocolat. So two croissants. Yes. Pain au chocolat. How are things going for you? So it was a relatively short night and a relatively sour stomach right now, but I think your croissants will help. What are you doing? My wife is on a research trip in Canada and the USA, and I’m accompanying her for four months. In Canada. Ottawa, Vancouver, New York, Washington, San Francisco. Okay, so everything Canadian is great. Yes, America is crap, but okay, you don’t have to. Yes, Vancouver, yes, nothing beats it, but Ah yes. The best croissants right here. Great. You already have a croissant, right? Yes, two, a pair 5.60 10 Give me 14 please. Then make it 15. Thanks. Before you go, come by again, right? It starts on Monday, so I guess . Yes, then you have to come by on Sunday. We’ll see each other again afterward. Okay. Don’t let it get to you. Thank you. See you then. What should I have? This or that? What do you recommend today? It’s very fruity, very tasty and it’s the same as always. The same as always, right? I think I’ll have this. Would you like this or that or which one? Any one with chocolate. Yes, I don’t care. Eeny, meeny, miste . That. Okay. Great. I’m busy right now . When should I come tomorrow? It opens at 8. That’s too early for me as we’re still asleep. I think you’ll have things from 9:30 onwards . Fine, I’ll come then. But I won’t be there. Charlotte is there. I go shopping at Charlotte’s too. Right? Caffe au lait and cappuccino. Exactly. And one thing here. Croissant. Do you already have that? No. Here you go. Yes. Second spoon. You gave it 10 yesterday. Yes and then I said 15. May I? Thank you very much. Thank you. We come here often. We live nearby and only discovered this a year or two ago, and he really does make the best croissants here , and the cake is exceptional, and the tarts , and he’s also very, very nice, and it’s fun to sit here or even just do some shopping. The cheesecake requires a firearms license. It’s only small, but once you’ve tried it, you won’t be able to put it down. Constant stirring is important, right? Yes, otherwise it burns. There’s sugar, starch, and eggs in it, otherwise you’ll have lots of little lumps. How do you know that? Yes, because it thickens. Change arms. And with half a liter or a liter, it’s okay , but if you have 5, 6 liters , just like when you’re whipping up a hollandaise, 2, 3 portions are no problem. But 60, 70, and what do the guests say? Yes, they love what you do. That’s nice. Yes, they’re really nice too. They come once a week. Okay. Did you prepare that yesterday too? Yes, because there’s so much that I can’t manage it all in one day. That’s impossible. Just laying out the tatlets and pre-baking them takes me over three hours. It’s lunchtime. I built everything you see myself. I painted the tables myself, I painted everything, I laid the tiles in the bakery, built the counter, everything. But I used to do that in restaurants too. Because when you don’t have the money, you do it yourself and I enjoy it. Woodwork is always great. It’s relaxing, you know. You don’t hear anything, you don’t have to talk to anyone. It’s just the machine and then you get on with it. That’s done. Great. Yes. I’m glad. I know where my name is. There’s orange-blueberry tart on the blueberry . Do you have any coffee lying around? One from last year, yes. Yes, that’s okay. I’ll take it. Good. So, regular coffee, right? Yes. When I drink coffee or order coffee somewhere, I want a strong coffee that is really dark and doesn’t look like black tea. Oh, I thought you’d switched to red wine. Nope. I had that . One non-alcoholic beer and it’s okay, but I won’t drink a second one, you know? Yes, of course. Then it’s one and that’s fine. Thank you very much. You’re welcome. Are you a regular customer here? Yes, indeed. And what brings you here? Why keep coming back? On the one hand, Olivier’s passion, which he reflects in his creations, the ingenuity and that it tastes like a French mother’s cake . So, you always feel like you’re getting cake like your mother’s, your grandmother’s and so on and it’s just great and it tastes fantastic and you always have a good conversation and yes, definitely recommend it and the best croissants and chocolate croissants outside of France. These are the walnut financiers and they have several layers on top. But don’t ask me which ones. I have no idea, we’ll see. Yes , you do it spontaneously . Yes, always, always. I never make a plan of what I put in what. I used to write down two or three things that I had thought of. But when I’m at it, I make something else anyway, depending on how I feel and what suits me. Quark. Starch, flour, sugar, salt and eggs. Now I just need a bigger container. Is this your own creation? Yes, as I said, there is no recipe. It is as it comes. But so far everyone is really happy with it. Hello The big cheesecakes. with base Unfortunately I have to start again. I have changed things around a bit now and I now use raspberries, but also wild blueberries. Why? Just like that. I think to myself, man, I have two bunches of raspberries. And my hands are staining so beautifully. Already too cold Bon Appetit Enjoy your meal. This is so great. Can I ask you something quickly? Do you come here often? No. Second time. Second time. Yes. The first time was two years ago. But my son is here more often. He lives here Always on Fridays, when they have the good canelés. If there’s anything available? I really like the canelés from France, yes. I ‘m a regular customer already. For a while, but only now. I don’t want to put myself in the spotlight. Espressos? That’s you . Thank you very much. Let ‘s have a nice coffee. It’s necessary. To balance out the sweet stuff. You run the place completely on your own. Yes. Isn’t it a bit much for one person? It’s a lot, but if I screw something up, then I know that I’ve messed up, you know? Whether it’s with the guests or here or whatever. If someone else screws up, then I quickly get in a bad mood because I think to myself, hey, you know? It’s not possible. No. Firstly, I can’t afford it because if I hire someone who wants to earn their €2,200 net, it will cost me three and a half gross. To have three and a half left over, I need to generate €10,000 more in sales. I have to work even more. No. And I don’t let anyone else do the baking anyway. We’ve already tried that and it doesn’t work, so I’d rather do it myself. Yes, but that was so good with the lemon, right? All that. Where was I born? In Champagne. And what’s the name of the place? It’s Jirson, it’s on the Picardi border, Champagne. So in the north. Yes. Yes, exactly. My father was Catalan, and my mother was from where I was born. How long will you be here tomorrow? I’ll be here at 3:00 a.m. At 7:30 a.m. My husband will be here at 5:00 a.m. I’ll go to the market. Charlotte will be here at 8:00 a.m. , and I’ll be back at 5:00 a.m. Then I’ll settle accounts from the shop and the market, pack up the boxes, and then I’ll prepare the croissants for Sunday. Which market? Winterfeld Market. See you tomorrow. All right. Bye. Have a nice evening. Ciao. Okay. Good night. See you tomorrow. Maybe. See you tomorrow. Ciao. The cheesecake requires a firearms license. Look, wow.