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1 gap that has no effect on Tort Botez Iasi is that there's more time between the preparation of the dough and the shaping of the

cake. The oven is about to operate constantly. It functions nicely in Bologna, needless to say, however in Florence there is no

need for this :"we roll the dough into cakes before baking themso it is actually just the same thing - and without any reason to

reinvent the wheel" In Europe, the tradition goes back into the Omelette, once the dough is rolled out by hand, and also the first

fracture is made while the chef lifts it from the edge of this bit of the oven. Both Tort Botez Iasi and La Dolce Vite are still

conventional Italian creations, because the sweet taste is enhanced, by the lack of sugar and using yeast. They both create a

great cake, the best in Italy. Both shops can be located in Bologna. When the Italians are near a bakery, it's never far for them

to go to La Dolce. It's a real symbol of the attachment to their past, and a beautiful tribute for their continuing art. The

cooking process is a completely different one in Tort Botez Iasi. "Our bread is neighborhood and comanda tort iasi has many nutrients. It gives the

cake it that the most precious and tender texture." Tort Botez Iasi creates the most beautiful and many outstanding crust, but it

requires care that the edges are clean and smooth. It is really amazing that we have an Italian bakery that offers the identical

experience as the best baker in France, in terms of the best crust. "Italy has shifted a lot, but La Dolce remains here," he says.

The baker was speaking about the craft of presenting food in a manner that draws the eye, not just of the consumer but also of the

chef. Pastry is a fantastic artwork, as it could say much about the artist and the individual who created it. Most people to La

Dolce also see Tort Botez Iasi, as it is the closest place for Italian food. A baker at Bologna, the other nation where La Dolce

is renowned, is surprised when his clients will purchase Tort Botez Iasi as their first stop in Italy. The pastry chef in Tort

Botez Iasi sets about another process, to create the light crumb, without which the whole world of cakes would be unappealing.

With the help of a buddy, the pastry chef creates a perfect dome, as it had been, without breaking. For the pastry chef, the key

of the beauty of this La Dolce Vites is in the"application of different techniques." The pastry chef will take an idea and bring

it out in a unique way. For instance, a rich butter crust is shaped with many folds and creases, and not only does this technique

take care of the underside, but also the sides of the cake, to the sides are occasionally cracked. First there is the pastry chef.

"In the past, in the event that you desired a pastry you needed to get it out of another country. Now, we take care of it

ourselves, and deliver it from 1 shop to the next."