She graduated in industrial design but then decided to follow her passion for dough. After acquiring varied experience in Europe and Brazil, she now makes panini and loaves, first at Padoca do Manì, then as a sole entrepreneur, also in Sao Paulo:

«This is a good time for the bakery scene in Brazil. They’re different from the ones you find here: they’re halfway between a bistro and a café, and most of all they’re places where the community meets, and of course buys bread».

With the help of Italian Gianluigi Tosches, in Sao Paulo for 20 years now, she focused her lesson on fresh and stale bread and its many uses. Hence she first made some fragrant rolls, made with Petra 1 flour in autolysis, adding a little mother yeast, which she enriched with honey, oil of castaña do Parà (brazil nut) and the same nuts, previously soaked and then toasted.

She served them to the audience with honey made by Tiuba bees – a local species from the Amazon forest, a pollinator of açai – delicate and almost impalpable. But, she recommended adding a few drops of lime – a blast.

She blended the stale bread and mixed it with eggs, bananas, coconut oil and baking powder and made a delicious banana cake filled with Brazilian aromas. She paired it with a fantastic caramel with Tonka beans and toasted baru seeds (similar to pine nuts), also added to the dough.

This is the result, as with all her bread, of ideas and gestures: «Everything is born in the mind, but then you need to transfer it to your hands, so it can come true, and then pass it on to clients. Sharing is essential».


Tania Mauri e Luciana Squadrilli
source: http://www.identitagolose.it/news/view.php?id=83

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