Alleguede

here are some of the top listed: Mon Lapin Beba Le violon Monarque Montreal plaza Joe Beef Salle climatisee SABAYON is run by a reputable pastry chef Patrice Demers Toque Pieds de Cochon Nora Gray Damas Alma Bouillon Bilk Parapluie

What kind of food? What vibe?

this one should be pretty amazing! (Not to say the others weren’t duh!!!😁) Here’s a Quick update on the event. The Friday : morning - there will be a demo/class organised by one of the chefs from the academy. Leaving the afternoon to do your thing. Dinner on the Friday will be in the area of the shop Chocolat Chocolat which will give you the opportunity to stock up on all the goods the shop has to offer (with no duties just Canadian taxes). We will need to discuss how many want to do a trip that afternoon for them to open a bit later for all your browsing needs (I always spend hours there). Saturday: Goûter will provide freshly baked assortment of croissants and treats so you are ready to tackle the day. With a full hands on experience with top of the line equipment. If you have any special demands / things you really want to try - please message Kerry Beal or myself and even Ruth Atkinson Kendrick ahead so we can plan this. Sunday morning : as always we finish and hustle to get everything done. With an amazing group photo and buffet for every one to share. It is a long weekend in Canada and there will be a lot of events that weekend. Montreal has a great food scene, parks and pastry/chocolate. It also has a lot of different suppliers worth checking out. Here are a few all happily closed on weekends: -chocolate-chocolats (big sponsor this year) -www.dr.ca (plan ahead to order) -www.vixit.ca -www.abcemballux.com And more to follow… For those enrolled we will share around march a whole list of places to potentially visit and discover. Some of canadas best restaurants are also in Montreal (shocking!!!) Can’t wait to see you there!

Thank you all for the compliments. It means a great load. we have now kinda figured out a system also inclusive of FDA and are trying to see if CUSMA still is in effect on such items. wish it was as easy as last year 😔. we are getting ready for the Valentine’s Day one - and also will start earlier as Christmas is right around the corner 😂. in the mean time - thank you for the love ❤️

Hi, just an fyi, we are doing our very best to get you the product on time. B ran to fedex before shipping cut off on Friday. Even fedex seems to be flimsy. We also have someone on the looking already to become FDA certified which is an other unexpected one. Last week all shippers raised their prices by double. But we got this (new learning curves) I promise every panettone this year is exceptional. Our partnership with soma chocolate makers has been an honour but also a challenge and the result is f$&@ing amazing. thank you for your support

black currant/cassis is a very tricky purée it’s a berry with a big amount of fiber but also acidity. It dries out very rapidly and appears on the refractometer high but it doesn’t have the right gelifying power. on a purée like that, maybe do 50% cassis and 50% apple juice. You may also want to check the pH of your liquids before mixing. Too much acidity prevents the gelifying of the pectine not enough as well. if your pH are similar at the start then the recipe doesn’t really change through your flavours.

After a few years here is my few main mistakes: 1 - start of strong on marketing if you can’t do it find someone to do it online presence/branding is key. No need for fancy expensive packaging but branding, is key 2 - don’t start small minded. It’s better to push to sell then to not have enough. im referring to equipment, material, supplies. I bought some equipment that in 3 months were too small. Or quantities that limited me in growth (molds,rings…) 3 - accounting is super important. 4 - keep track of your SOP, processes, system,… 5 - surround yourself with the skills you don’t have. You wont have time to learn as much as an expert does. But pick the right expert you are comfortable with

If it has been 24/48 hours most likely not

Please get rid of that top layer. take 2 g of sourdough, mix with 10g of flour and 10g of water If it goes up, tomorrow start again and refrigerate. Feed it again in a week

Do we know what equipment TCF has available to us? Baking, chocolate?

Yeah the softness of the crumb requires a setting upside down. we bought our clamps from Italy moving on to a flipping rack for space and production capacity. best panettone we have ever made!

Send us an email at info@gouter.ca will get a full quote if you aren’t in Toronto or gta area

@JoNorvelleWalker the classic is $55and the chocolate is $60. For shipping we’d need to have an address to put in the shipping system.

Thanks for the love oh my… so many messages to read. panettone is unique. If it’s artisan it needs to Be eaten within 30 days. We try to use the best fruits accessible within our country. Roy’s panettone is great at 95$ very exclusive. we make at least 200 per year. And ours have very little aging because we don’t have time to mass produce just yet. we do our best to make a good product within the guidelines. Our sourdough is in the making. i think Bianca has posted on our instagram the process of making if you wanna watch it.

Arrrfff, it’s already been a month. I bizarrely still reach out to my phone to say hi, check in or wanna vent. Anna was my sibling - yup- many know the story but I showed up much later in the adoption but how lucky was I. Surrounded by these 2 fantastic ladies at the reach of a text. I was immediately taken in as the young one and man am I/was I loved. 🥰 I’ve been selfishly heartbroken. Not because Anna has left us. She is in a better place now - and I know she is and this strong - amazing - courageous person will leave such a void in our daily lives as Kerry’s closest friend and mine. To be fair i’m not sure - the more I think of it, which of the two was truly the instigator in all of the adventures and troubles ☺️. The adventures of Anna and Kerry - they have lived together would make many envious. I am truly grateful to have been a part of it from the day we met and have gotten closer by the end. There will be many pages of text to account of that. I loved the stories I often would hear about. A new toy, a new food, a new adventure or more troublemaking 🫣. I would often get 2 versions and have to make sure which was which. Regardless I loved both of them. Anna will always remain a part of our/my adventures. Mine, Gouter, and our family (Right? Kerry!) Anna, ❤️ you forever and keep an eye on us. Rodney It may be a bit messy - as you know the official grammar corrector is not accessible at this point.