Alleguede

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.

Oh and yes you can start the process again but I do suggest heating them up and adding some chocolate. Because you need to have them back to the initial state prior to process.

Hi first off I am in total awww that you make your own glazing agents. i would not tempt that myself. - are your dragées perfectly smooth before doing the glazing agent. Bumps or gaps will have a very hard time filling with glaze. one of the things I tend to do is adding a bit more glazing agent at first to make sure all my dragées are coated properly. It does have an impact further if the dragées do not have an even layer. problem happening with cold air is that the humid part doesn’t evaporate too well if it’s very cold air bLowing it. Gum Arabic just to make sure is perfectly dry as you add the next layer So mix all that first then bump till fully dry then spin for 10 min ish per layer of glaze. If they are still sticky then the coating « rips off » at this point I don’t recommend cold air. Just air. Because your a/c air may be blowing moisture back inside. when you hit the shellac stage (I do 0.2%) absolutely no cold air because the shellac is mixed with alcohol for a quick dissipation. If any moisture is blown in the tumbler then it will make the shellac sticky and keep « ripping » off of getting hit. i find 18/20c is a good temp. what I see (photos are a bit blurry) is that there s not enough drying and spinning on the overall stages. i m not here often so if it’s easier feel free to message me on Instagram rodneyalleguede 😁

Hi, so to respond to your question so good is not necessarily chocolate based magazine. It’s generally the elite of the sweet world that is chosen by the editors. Who is the attraction of the season in pastry, cakes,… i would suggest saving your money and buying proper publications or subscriptions like Kris’s Harvey, Melissa coppel, the new Callebaut editions,… i hope this helps.

Hi Chris, the way we do it, is you swirl a strip of 4 cm by 25 cm long. The tighter the less developed it will go. it will slightly pull longer as your swirl it. Close the two edges together and bring the sealed piece over itself on the other half to create your eight. don’t make the holes too big and let proof. Once proofed the shape should remain but no gap in the boucles should be there. Fill with very dry jam or frangipane and fruit amd bake immediately

Hi, i have the book - it’s really good. One of our friends has taken his class and he is really good at what he does great panettone section as well as brioche, much less on croissant. You can also find good stuff with Johann Martin, the new bellouet and conseil book. once you get a few ideas the rest follows. I heard of a school in San Fran for croissants work. Because truly 90% is the ensemencent that will make the croissant layers remarkable

So now batgirl has gone back to her land of pasta (for now), the American didn't get delayed (unlike me). Batman is sleeping still before she goes and shows off in toronto and me I'm delayed 2 hours for now. So I m catching up on my missed days. So as Kerry mentioned 4 days of show 2 focused on trade 2 for chocolate lovers. Well needless to say we killed it. We did demos,and chocolates OK not any chocolates raspberry or hazelnut or strawberry mango. People loved it.we also pulled a 72% Saint Domingue out of the blue. Let me tell you it was bomb. 💣 Anyway like Kerry told you guys as always all kinds of people all kinds of talks the usual chocolate crowd like the owner of the previously great chocolate life or the editor of dessert professional but a few of Kerry's buddies but as you noticed I ain't Kerry. So the first night of the fair - we had a gala dinner. Let me tell you food this exceptional I had not eaten in a very long time. It was uniquely memorable with an unpaired experience. I do t think there's a better way to say it. It was mind blowing. We started off with hors d'œuvres and a glass of prosecco - by hors d'œuvres we are talking carrots and tortillas with dark chocolate sauce 🙏 Followed by smelly ahi yellow fin tuna with 4 dots of I'm not too sure Next as you can see on the picture pheasant with a micro mini gratin and a manjari sauce yummy! The b vegetarian had a thin beet carpaccio very tasteless and a pumpkin filled with veggies or what looked like it. But they forgot to cook the pumpkin Dessert was prepared by a master pastry chef with chocolate, pineapple, and not too sure of the rest. And some mini desserts for the fun of it. Please eat with your eyes. Notice my couffin style bed (very much creepy at 5 am) Morning3 we ended at a group breakfast. Met the people from lareeka (they build expensive wrapping machines if anyone has 100000€ to give me) Got to meet marketing of Tony chocolonelly. So we decided to check it out. Oh my God look at the pictures. They have a custom line (full) where the

So now batgirl has gone back to her land of pasta (for now), the American didn't get delayed (unlike me). Batman is sleeping still before she goes and shows off in toronto and me I'm delayed 2 hours for now. So I m catching up on my missed days. So as Kerry mentioned 4 days of show 2 focused on trade 2 for chocolate lovers. Well needless to say we killed it. We did demos,and chocolates OK not any chocolates raspberry or hazelnut or strawberry mango. People loved it.we also pulled a 72% Saint Domingue out of the blue. Let me tell you it was bomb. 💣 Anyway like Kerry told you guys as always all kinds of people all kinds of talks the usual chocolate crowd like the owner of the previously great chocolate life or the editor of dessert professional but a few of Kerry's buddies but as you noticed I ain't Kerry. So the first night of the fair - we had a gala dinner. Let me tell you food this exceptional I had not eaten in a very long time. It was uniquely memorable with an unpaired experience. I do t think there's a better way to say it. It was mind blowing. We started off with hors d'œuvres and a glass of prosecco - by hors d'œuvres we are talking carrots and tortillas with dark chocolate sauce 🙏 Followed by smelly ahi yellow fin tuna with 4 dots of I'm not too sure Next as you can see on the picture pheasant with a micro mini gratin and a manjari sauce yummy! The b vegetarian had a thin beet carpaccio very tasteless and a pumpkin filled with veggies or what looked like it. But they forgot to cook the pumpkin Dessert was prepared by a master pastry chef with chocolate, pineapple, and not too sure of the rest. And some mini desserts for the fun of it. Please eat with your eyes. Notice my couffin style bed (very much creepy at 5 am) Morning3 we ended at a group breakfast. Met the people from lareeka (they build expensive wrapping machines if anyone has 100000€ to give me) Got to meet marketing of Tony chocolonelly. So we decided to check it out. Oh my God look at the pictures. They have a custom line (full) where they make customized bars. Place your order online and get it done. Awesome. The rest of the day was all work related. Meet and greet we ran away from to a borderline creepy Syrian restaurant in the red light district (I think we never left it in 5 days) Often enough I choose to avoid demonstrating my lunch choices due to their non healthy impact on my metabolism but please remember I'm a growing boy. 😊 I think batgirl just landed so be right back

Hey hey hey... It's not really the girl the issue the time in Amsterdam has been crazy busy. They made the show go from 9:30 to 6pm and then there's setup and clean up which adds another 2 hours and my boss (Kerry) is not here. I have to admit these adventures without Batman just don't feel the same. I mean batgirl is awesome but nobody beats Batman. Enough métaphores back to Dan dam. So I think one of the first reasons why I didn't write was because of the fumes... Not the car ones but more so hashish ones. I think I was stoned every day. People spend their time huffing and puffing like if it was nicotine. People seriously do it at home. I saw this young pretty girl (just saying) pushing a stroller with her joint in her beak like a f@$$&" trucker. Like for real???? I have spent too much time in Canada I think. Anyhow as the Amsterdamers say not everyone does drugs... Right!!! So after the museums we got the show up and going. I mean for us eztemper people it's a 20 min setup but combined with DCM grinders and batgirl. Make that 4 hours. It's not their fault to be honest they are office people lol and American 😂 JOKES After that we tried to meet up with a group of people living on a boat - dandelion - French broad - and many others - but that got boring real fast. Tight circle even with popular people beer, boredom - bye... That night we did Tibetan food - I was told and guaranteed it was food from Tibet ( however did not know Tibetans did sweet and sour chicken or even Pékin duck. However best meal this far but picture are available in batgirl phone . First date 😌a walk around the red light alley (omggggg). Then off to bed... Oh my God the room. Visit the website of the exchange hotel Amsterdam to get an idea. Enjoy the few pictures as I'm getting breakfast. The snoring guy in the lounge is stressing me out...

So it’s not that I dropped off the face of the earth but the last two days have been go go go. Where did I stop. ah haircut... then we rushed to the Van Gogh museum. But just before we had lunch in a tourist Amsterdam tavern. We all got to enjoy local dishes lol. I have fried eggs on white breads. Bianca (aka Belle) had a salmon club sandwich and mushroom veggie omelette. All this for the lump sum of 50€. That’s what happens in tourist locations. We digested the meal running to the appointment made to visit the art. i was a big fan o Van Gogh for some reason but after seeing this expo I felt much less inspired by him. He had an interesting life but I think I see his art differently now. i leave you with a few pictures and will continue after dinner. I’m sure you all want to hear about that pretty girl that made me melt.

Surinamese food is very close to Asian style. In the end I was quite confused. Roti, soups, deepfried, with a lot of potatoes and carbs. its not spicy but all the condiments tend to generate heat somewhere. At this point all I know about reducetarian is to minimize the consumption of all “harmful foods” but I think it’s mainly a myth. Now that she is making her way into my life we will change that to “highrodneytarian” loooolllll. We are now waiting at a barber shop because the other boss didn’t plan ahead.