By Marieke de Groene
Originally posted: February 18, 2016 ASAP visited the Maastricht bakery the ‘Bisschopsmolen’ on February 16, where we were welcomed with delicious fruit pie (vlaai in Dutch) and coffee. What was up next however was the creation of our very own vlaai. We started rolling the dough, after Danny demonstrated how to knead dough into perfection, and formed a round vlaai basis. Afterwards, we were able to fill our pies with cherry or apple jelly. We had a lot of fun discovering what the process of making a vlaai entailed. After the filling of the pies, the final dough layer on top of the vlaai showed the artistic talents hidden inside of us. From adorations to lovers, to ASAP logo vlaai, to crazy designs, all of our pies were now very personalized. New baking talents were discovered and led to some sustainability vlaai chefs: So where does sustainability fit into this visit of pie-consuming deliciousness? The Bisschopsmolen was the first bakery in the Netherlands to work with 100% spelt wheat. So unlike some breads which claim they are made out of spelt (which is then usually just 25% of spelt), all of the products at the Bisschopsmolen are completely made of this medieval wheat species. Also, all of the raw materials are bought from local suppliers which have a close relationship with the Bisschopsmolen. Finally, the bakery process at the Bisschopsmolen is a slowfood process which means that while a regular ‘fastfoodbread’ takes 135 minutes to create, the landbread at the Bisschopsmolen takes 1305 minutes to make. This slow process contributes to higher nutritious and tastiness levels. We would like to thank Olav, Monny and Frank for sharing their story and continuing with their passion even when everyone else thought they were crazy for their sustainable concept. It was an inspirational, creative and delicious visit! Visit the ‘Bisschopsmolen’ bakery website: http://www.bisschopsmolen.nl/
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