{"id":506,"date":"2012-04-30T10:15:09","date_gmt":"2012-04-30T10:15:09","guid":{"rendered":"https:\/\/blogs.transparent.com\/danish\/?p=506"},"modified":"2012-05-02T10:17:24","modified_gmt":"2012-05-02T10:17:24","slug":"cakes-in-the-making","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/danish\/2012\/04\/30\/cakes-in-the-making\/","title":{"rendered":"Cakes in the Making"},"content":{"rendered":"

This is a continuation of yesterday\u2019s interview<\/a> with the baker Lars.<\/em><\/span><\/p>\n

\"\"<\/a>

Br\u00f8d, br\u00f8d, br\u00f8d\u2026 \ud83d\ude42<\/p><\/div>\n

Do you know all your recipes by heart?<\/strong><\/p>\n

Yes, in my section I do. There are two sections here at the bakery: one for rugbr\u00f8d<\/strong>\u00a0(rye bread) and wienerbr\u00f8d<\/strong> (Danish pastry) and everything with g\u00e6r<\/strong> (yeast), and another one for cakes. I\u2019m at the yeast section.<\/p>\n

 <\/p>\n

Before the interview you told me you\u2019d once been working in the USA?<\/strong><\/p>\n

Yes, that\u2019s right, in 2006 I was working for a Danish baker in Saint Louis, Missouri.<\/p>\n

The local base ball team, the Saint Louis Cardinals, sometimes played as much as seven home matches in a row. We made a VIP buffet; man, we were busy! It was like a 12-hour day.<\/p>\n

 <\/p>\n

How did the Americans react to Danish rugbr\u00f8d (rye bread)?<\/strong><\/p>\n

Well, we couldn\u2019t actually sell any bread at all \u2013 the department stores catered to that need. We made our living by selling luxury cakes and sandwiches.<\/p>\n

The bakery had a caf\u00e9, and one evening we invited our customers over to a taste of rugbr\u00f8d<\/strong> with herring and leverpostej<\/strong> (Danish-style liver p\u00e2t\u00e9). They loved it! But we couldn\u2019t make them eat it on a regular basis, though. They had their burgers and sandwiches.<\/p>\n

 <\/p>\n

Do you know why there\u2019s a roll called a h\u00e5ndv\u00e6rker<\/em> (tradesman)?<\/strong><\/p>\n

In the good old days most of the bread was white. But now the bread has to be coarse. People don\u2019t want the white bread any more, it\u2019s not healthy enough. The h\u00e5ndv\u00e6rker<\/strong> came in the 1960\u2019ies, I guess.<\/p>\n

I don\u2019t know why they called it that\u2026 There must have been a baker with a fun idea somewhere. Many things appear just like that. We have a cake called the \u201dAllan cake\u201d. That\u2019s because some journeyman baker once made a mistake: He made all his cakes too small. Instead of scrapping them, though, he split them at the middle and layered the halves with chocolate cream in-between. That baker\u2019s name was Allan \u2013 and in that way a new cake was given to the world.<\/p>\n

 <\/p>\n

What\u2019s your favourite cake?<\/strong><\/p>\n

If we\u2019re talking about morning cakes, I personally prefer a snegl<\/strong> (snail). Otherwise I\u2019d say strawberry pies and things like that. We don\u2019t make fl\u00f8dekager<\/strong> (traditional creamy cakes) any more. I guess we\u2019ve become too obsessed with health these days.<\/p>\n

 <\/p>\n

What are your wishes for the future?<\/strong><\/p>\n

I hope that people will still go for quality \u2013 even if it\u2019s cheaper to go to a department store like Bilka and buy 10 rolls and a pie for 40 kroner. I understand that people have to save money \u2013 that\u2019s why we bakers need to improve our skills! We are going to live on our specialities, by making something that is unique and different.\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

This is a continuation of yesterday\u2019s interview with the baker Lars. Do you know all your recipes by heart? Yes, in my section I do. There are two sections here at the bakery: one for rugbr\u00f8d\u00a0(rye bread) and wienerbr\u00f8d (Danish pastry) and everything with g\u00e6r (yeast), and another one for cakes. I\u2019m at the yeast…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":76,"featured_media":1583,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[89872,89875],"class_list":["post-506","post","type-post","status-publish","has-post-thumbnail","hentry","category-uncategorized","tag-rugbrod","tag-wienerbrod"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/danish\/wp-json\/wp\/v2\/posts\/506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/danish\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/danish\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/danish\/wp-json\/wp\/v2\/users\/76"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/danish\/wp-json\/wp\/v2\/comments?post=506"}],"version-history":[{"count":2,"href":"https:\/\/blogs.transparent.com\/danish\/wp-json\/wp\/v2\/posts\/506\/revisions"}],"predecessor-version":[{"id":510,"href":"https:\/\/blogs.transparent.com\/danish\/wp-json\/wp\/v2\/posts\/506\/revisions\/510"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/danish\/wp-json\/wp\/v2\/media\/1583"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/danish\/wp-json\/wp\/v2\/media?parent=506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/danish\/wp-json\/wp\/v2\/categories?post=506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/danish\/wp-json\/wp\/v2\/tags?post=506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}