How 21 Sweets Get To The Grocery Store | Big Business Marathon | Business Insider

From this century-old factory that produces chocolates to the small Japanese shop that makes wagashi, we travel the world to learn how our favorite

sweets

are made. Our first stop is Madagascar, the world's largest producer of vanilla. Vanilla is the second most expensive spice in the world and the East African island of Madagascar produces approximately 80% of the world's supply. Here farmers have to pollinate 40 million orchids that only bloom one day a year and then a pod or vanilla pod will grow inside them. They are the seeds and oils that are used in popular desserts, but Madagascar. remains one of the poorest countries in the world the volatility of vanilla prices this bust and boom create such a toxic environment that farmers can earn more when the price of vanilla is high, but rampant inflation often follows and big dollars attract thieves who attack farmers and steal crops today farmers arm themselves to defend their vanilla farmers can sink into extreme poverty when prices are low the government has tried to stabilize the price but it has backfired and now global customers are turning to other countries for cheaper vanilla while locals fight to protect Madagascar's green gold they worry about how much more the land can take and this crop Raa Salama grew up on a vanilla farm and 7 years ago bought this land of Hector for him.

Vanilla is an orchid that grows on a vine and grows best in this rainforest environment where there is a lot of rain and sunlight, but vanilla is not native to Madagascar, it is actually 10,000m away in Central and South America. . Indigenous groups such as the Totono and later the Aztecs cultivated native vanilla for centuries thanks to this insect. Orchid bees are necessary to pollinate a vanilla flower, allowing a fruit or pod to grow. After Ernán Cortés conquered the Aztecs, he brought vanilla to Spain in the 1520s. It became popular throughout Europe in desserts such as burnt cream ice cream and sweet meats that Queen Elizabeth loved except The Spanish still controlled the trade, so, hoping to get into the market, other European countries tried to grow vanilla on their own, but they didn't have that, so that his vanilla vines would not produce any fruit in 1841 on the French-controlled Isle of France.

At the meeting, a 12-year-old boy found an answer. Edmund Albius discovered that the orchid could pollinate itself if it moved the membrane that separated the male and female parts. Albius was born a slave, but even after being freed in 1848 he never earned any money. of Discovery from him and died in poverty 32 years later, France took up Albus' job and began growing vanilla on the French-ruled island right next to Madagascar. It thrived here because growing conditions were perfect today in towns like Fin Sal, almost everyone works in the vanilla industry and they still probe each orchid by hand just as Alba did almost 200 years ago.

Each flower blooms only one day a year. V Race F Salama works alone and can pollinate up to 500 orchids per day. It takes approximately 9 months for a pod to increase in price. of this vanilla bean has skyrocketed in recent years due to increased demand and the destruction of crops by cyclones. In 2018, vanilla peaked at almost $600 per kilo more than the value of silver; It has since fallen to 250 per kilo, but it is still a lot and those prices are really attractive to thieves, so many farmers in the region arm themselves and patrol their fields at night, when thieves usually attack.

Thieves stole 20kg of farmer Berlin Ron's harvest leaving his vines bare. In 2018, the office estimated that 10% of the year's crop was lost to theft, often sleeping here overnight and as farmers only get one vanilla crop a year, some of the thieves are actually children forced to steal due to poverty, were held in overcrowded and unsanitary prisons in the northeast of the country for years without trial. They have started marking their vanilla beans with identification codes, making the crops easier to track if they are stolen. Another protection measure. Some farmers pick their pods before they are fully ripe to beat the thieves and harvest, so quality drops a lot this year Raza Salama was able to wait until his beans were fully ripe.

Farmers have to move quickly because the pods begin fermenting immediately once they are picked. They packed the vanilla beans into 40-pound bags and transported the loads for miles along dirt roads to the market. Traditionally they are intermediaries. The Commission called for buying these beans in their raw green state and they had a lot of bargaining power over the farmers since the beans boiled quickly. Middlemen are definitely making a lot more money. They can tell people whatever price they want, so some years farmers leave. far happy in other years they can barely make ends meet. I have heard farmers say things like you have to have courage to plant vanilla because it may not be worth it in the end you may not get anything nowadays Raza Salama sells its pods directly to a Cooperative called sahala sahala The representatives check the quality of the bean and bean brand and pay farmers directly in cash, eliminating the middleman and promising a consistent price today rfin Salama earns about $17 for a kilo of raw green vanilla sahala takes the beans to one of his processing facilities They employ thousands of workers across Madagascar, but even these large operations still have to be protected against thieves.

The facility has electric fences, surveillance cameras and private security that patrols at night, but it will still be another 3 months of hard work before the vanilla is ready. First, workers ready to export have to sort the beans by quality and size, then wash each bean to remove impurities, and then the beans are soaked in hot water to release the vanilla compound, which is what creates the distinctive vanilla flavor. vanilla. The beans need less than a minute, depending on how ripe they are, they have to run the bean baskets so they don't lose the heat of the kitchen workers, they move the cooked beans to boxes where they will remain for 48 hours, when Take out the beans, they will be golden there.

The beans will remain for 15 to 30 days depending on the humidity inside, since in the packing room they massage the beans to release the oils and vanilla fragrance, being careful not to damage the beans, they group the pods into bunches and Then they verify that there are no remains. Metals like nails are hidden inside workers, then they weigh the boxes and pack them for shipping. Sahan Nala vanilla beans end up at US-based food processor Archer Daniels Midland. Exporters like sahala earn the most money. This cooperative has an annual turnover of 40 million dollars because the cured beans are worth much more today Sahala earns $250 per kilo for his cured vanilla, an increase of 1300% of what the Rapin farmer Sal Lama earned selling his raw beans the biggest problem is the price volatility in those years of low prices Farmers live in extreme poverty as 81% of the country's population earns only 2 dollars a day, so many farmers grow other crops such as vegetables and peanuts to supplement their income during years of high prices.

Farmers, middlemen and exporters would earn more, but this also increases inflation, which ideally makes everything more expensive. World vanilla would consistently fetch a good price to balance the ever-changing price in 2020. The Madagascar government today introduced a minimum price which they set at $250 per kilo for the exporter they want to protect against this crazy up and down, but it hasn't changed . Unfortunately, it seems that most people are not okay with paying that minimum price. Global companies are turning to other countries that sell at cheaper prices or are buying synthetic vanilla. Much of this depends largely on the Madagascar government and whether they will change tactics and return to allowing their price to more accurately reflect the global price.

Farmers are turning to cooperatives like Sahala to alleviate the need that the government cannot meet. Sahala can guarantee that its farmers earn $17 per kilo, at least $2,600 per kilo. year, but as they face theft, an untrustworthy government and shifting demand, farmers at the center of the industry aren't sure what to do next. The demand for vanilla is continually increasing, so if Madagascar could find some stability and if these farmers could find some stability, there is no reason. Although the prospects are not very good for vanilla in Madagascar, but it is difficult to say what the future will bring.

Ghana is the world's second largest coconut producer, but the country only earns about 2% of the hundred billion doll farmers who farm here. We export most of their cocoa beans to Europe and North America where they are made into chocolate, we ship the cocoa in its raw state and if you look at the Coconut value chain, money is made on the finished product, while the big chocolate companies take the money. At billions a year, many cocoa farmers live in poverty earning just $2 a day and Ganan entrepreneurs like Michael have struggled to open chocolate factories in their home country.

We're trying to decolonize chocolate right now. We say it can be done right here. In Ghana the government is now funding efforts to grow a domestic chocolate industry, but can Ghanaian entrepreneurs get a bigger share of the profits? We visit a cocoa farm and processing plant to discover that Ghana, along with Ivory Coast, grows more than 60% of the world's cocoa. The country has sold to all the big chocolate companies, from Hershey's to Mars and Nestlé, which have processed the beans abroad, mainly in Europe and North America, for 18 years. Joseph farms 11 acres of cocoa and it's not easy.

Farmers are fighting more extreme weather conditions due to climate change. plant diseases and tired soil every October he and his family begin harvesting the yellow pods. It only takes 4 days Joseph collects the pods and takes them to the field where the workers open them. Here the workers open them and remove the beans by hand. Joseph uses the leftover pods as fertilizer. under his trees then dries the beans for another week in total he packs 75 bags of beans a year his income is about $27 a day it is a high salary for a Ganan farmer because Joseph grows organic cocoa without pesticides but many farmers in Ghana live at or below the poverty line earning less than $2 a day, that's because most farms are small and not certified organic, according to Christy, a Coco scholar nicknamed The Dock of Chalk, we're talking of really small plots and this is part of the reason why coconut farmers are very poor, but that is not the only reason why farmers earn so little.

Koco has been cultivated in Ghana for more than 100 years. There are many parts of the country where the land is really tired now and the trees are old in the 15th and 16th centuries. Portugal and Spain monopolized the coconut, controlling production and trade in their colonies in Latin America and the Gulf of Guinea. The European elite was the biggest customer. Cultivation arrived in what is now Ghana in 1876, around the same time that the British declared the southern region a colony and began invading the north. Locals own and run all the small farms, but the raw product was exclusively exported to Europe.

Much of what we know today as contemporary chocolate really grew out of this trade relationship between Ghana and Britain, including the taste of the chocolate itself, although Ghana won. its independence in 1957, its one-way coconut trade with Europe still exists today and has kept farmers at the beginning of the supply chain in poverty for generations to help raise farmers' wages. Ghana and neighboring Ivory Coast partnered in 2019, the two largest coconut producers. countries of the world and therefore when they come together on something everyone has to pay attention, they introduced the fixed price system which set a minimum price for Coconut in 2020.

Ghana set the minimum price at $2,600 per metric ton which included a previous premium of $400. It is added to each ton of coconut and this value goes directly to the farmers. The premium is called the living income differential or liid. It was the first of its kind in the chocolate industry and meant farmers took home almost 30% more money than the previous year. At first, the big chocolate companies agreed to pay the limit. Not reallyYou can't buy Ghan and Coco from the Ivory Coast, so the big buyers really had no choice. L's profit margin may seem like a lot, but the millions raised to fight farmer poverty are a fraction. of the sales of the big chocolate manufacturers, but soon after its launch reports emerged accusing Hershey's of buying cocoa without paying the premium, it is sad to note that these companies who have the resources and may not want to comply with this simple call In an email to Business Insider, the company said Hershey fully supports and participates in the living income differential when corporations pay the L.

It has helped farmers. He is putting pressure on farmers to even increase their yield. That's why last year we were able to reach a record of 1.2 million tons of beans after. Farmers dry the grains they package. About 70% of these grains will be sent abroad. Ghana processes only 30% of its cocoa beans domestically, but in 2020, at a press conference in Switzerland, the president announced that he wanted to change what we intend to process. more and more cocoa in our country with the aim of producing more chocolate ourselves and he said it right in front of the main Trade Ministers of Switzerland, one of Ghana's biggest customers, that statement in Switzerland caused a lot of controversy.

I must say that we clearly mentioned our intentions to strive to add value also within Ghana to support Coconut processing within Ghana. The government created a free zone outside Accra. Any factory that operates inside gets a tax exemption. Lloyd Ashley runs the Niche Coco industry in the Free Zone in the Free Z. Enclave gets 10 years free uh uh Tax on its imported portion for equipment, so it gives it the opportunity to also increase capacity Niche has become the second largest coconut manufacturer in Ghana. The company says it processes 10% of the country's cocoa and Niche processes 2 tons.

In about an hour, cocoa beans arrive here from farms throughout rural Ghana. Workers stack the bags high and then open them. One by one, the beans are funneled into this rack on the floor and the rest of the process is digitally controlled, from roasting the beans to grinding them into a cocoa mass that is then It is sent to mix with milk and sugar and from there it comes here for a different process. process a cooling process and then a packaging process The niche has been quite successful, but for small

business

es outside the free zone it has not been so easy to get up and running.

Hello, come on, everything is fine, everything is fine. Michael directs Farah freak. A Coco maker that opened. in Amasi to be closer to Cocoa Farmers, but since it is outside the free zone it did not get tax exemptions. Vera freak also had problems buying cocoa beans. As shocking as it may seem, you know that in G it is very difficult to get cocoa beans. Another obstacle. preventing Ghana's chocolate industry from taking off well, it is very difficult to make chocolates in Ghana because there is no dairy industry. Anyone producing chocolate in Ghana is definitely importing large volumes of milk from Europe or other continents.

Chocolate manufacturers also have to import sugar mainly from Brazil and finally, it is hot in Ghana. Chocolate, by its nature, is very sensitive to temperature. Any increase in temperature can cause the chocolate to melt. There is not the type of cold chain that is needed to distribute chocolate effectively within Ghana or much of West Africa and recognize that the cold chain has been costly. We have used insulated building materials for some sections of our building. Some sections of the building are completely isolated. Roofing sheets. Additionally, Ghana's power grid is sometimes unreliable. Electricity, for example, is another problem here, although there is power, it is never stable.

Far Freak's best-selling products are chocolate bars finished inside temperature-controlled rooms. This machine pumps the chocolate into molds, so our installation capacity is 10,000 chocolate bars every hour, that is, a fraction of what a Hershey's or Mars factory can make. This machine wraps chocolate bars with 68 workers the company is expanding its production to produce 50 million bars a year the practice has always been that the raw materials are sent to you for processing right now we are saying it can be done here same at the Ghana Hospital in any school, but Christie says The country still has a long way to go, there are definitely no magic solutions when you have a complete system like colonialism, it does not change quickly, whereas today in Ghana there are five times more processing facilities than a decade ago, most only process cocoa into intermediate products. like cocoa butter cocoa mass you know cocoa liquor Cocoa powder not chocolate 96% of nich's

business

are these intermediate products most of the finished bars are still manufactured abroad we need to increase the export of semi-finished cocoa and also in finished state Lloyd wants to create demand for finished chocolate in Ghana.

Consumption is very low in Africa, I mean, compared to Europe, where there is an average consumption of 5 kg per person, in Africa about 0.4 is consumed, that is because historically Finnish chocolate bars had to be imported from Europe, so they cost a lot to create new demand in Ghana. The niche is making a chocolate drink that Lloyd hopes to sell in schools. He also hopes to source ingredients from inland Africa. Dairy products from Egypt and sugar from South Africa to train talents in Ghana. Farre started this lab and hired locals to develop new flavors and because Farmers Advocates want to raise the minimum price for cocoa to around $3,100 per metric ton and want the big chocolate companies to foot a larger share of the bill, almost all the big producers chocolate makers have programs in place to uplift farmers. of poverty, but by some estimates, between 73% and 90% of cocoa farmers in Ghana and Côte d'Ivoire are still below living income levels.

If you are the CEO of these big companies, it's time to come down and watch them yourself as the industry is set to grow around 5% in the next 6 years Gan Coco farmers and processors are vying for a bigger share in the big business of chocolate companies. Will we also be allowed to add Valu? It will change the lives of the people who play a real role in the growth. the bean this is the oldest chocolate house in new york city exactly 100 years ago lilac chocolates began serving this crunchy butter created by its greek immigrant founder today it is run by another immigrant who preserved many of the original recipes before to work in lilac.

I don't even know what chocolate. Just one coder oversees the production of more than 175,000 pounds of chocolate a year and still manages to keep it fresh and handmade. New York City was a major chocolate center in the late 19th and early 20th centuries with major brands. Lila established its headquarters here, but many closed their doors in the wake of the Great Depression or were sold to other companies. Lila has managed to survive despite going through several different owners and even having to relocate as Ren Sword, her secret maintaining the tradition of her ancient molds. to their tools and most importantly to the recipes, that's why we have a very loyal customer base, they know what's going on, they know who we are, we visited Artisan Chocolate here to see how this New York institution is still standing in 8: In the morning, a sweet smell fills the Brooklyn lilac factory.

In different corners you will see fascinating cascades of milk, dark and white chocolate. The company prides itself on making its

sweets

largely by hand and in small batches including Founder's famous crunchy butter made the same way. it was a century ago start with sugar and still use a scale that has been in the factory since day one the scale itself is over 120 years old I know even the numbers are gone and faded but I know where exactly you know to put it's new after Working here for 34 years, you know most of these measurements by heart and this is cooking, it doesn't have to be very PR tight, it's just the experience it gives you.

Place tablespoons of tapioca syrup in the blender. an ingredient Anoir updated over the years. Originally the recipe included corn syrup, but Anoir says she's now opting for healthier alternatives. He heats it all up so it becomes brittle and then adds about 15 pounds of butter, the cooked butter is just for you, it just soaks into you. you know it's in your head to take a crunchy bite add three and a half pounds of chopped almonds this layer of butter creates a non-stick surface on the marble table the same one the founder worked with a century ago marble tables are part of the legacy of this business.

They've been here since 1923. The marble cools the sticky mixture while keeping it soft enough to shape into one of the very old tools we have and still use to mark all the candy. Just Onir and his team. They have about 15 minutes to spread and cut the candy before it hardens. You can make a batch, 1500 squares of caramel, crush the fresh almonds into a mountain of powder and cover the caramel with milk chocolate before mixing it with the almond powder throughout the day and stir. The factory that oversees the CH chocolate production line says it has memorized most of the company's more than 120 recipes and about 65 of them were turned into a recipe book that it keeps in a safe.

The recipes were passed down through the employees, basically, and that's how it survived, we always talk about the original recipe, everything is here and the pieces are not all together, you know, I have them all on the computer now. Anir also added some of his own recipes, like peanut butter cups and salted caramels, but 34 years ago he didn't even imagine that he would be running a chocolate factory. Basically, to be honest, he wasn't a fan of chocolate. You know, of course, a little, but he was not a fan of chocolate. He moved to the United States from Lebanon to study computer programming when he was just 24 years old, but he had to drop out after the first year because his family back home couldn't pay the tuition fees.

I started looking for a part-time job to earn pocket money which he finally got. one with lilac just before Christmas 1989 I fell in love with the job, it's all from day one. I just loved it and learned it right away. I looked for opportunities to make things more efficient in the factory in 2 years. They promoted him. to master chocolate here and I have been doing the job since I ran the company, it is like my own company, although I was not just an employee either, as technology advanced the company had to adopt modern machinery to help facilitate production before than the chocolatiers.

I would dip each piece by hand, but nowadays the lila uses an enrobing machine that can cover a thousand truffles with chocolate in 1 hour. If any piece requires some designs, if the design is made right here, it goes through a cooling tunnel and comes out through The other side is ready, ready to f. One of the factory's rules is to never freeze their products, that's when they lose their quality. I mean, we're very known for its freshness. We make small batches. These tempering machines heat, cool and mix the chocolate without them, the chocolate can. They look dull and feel brittle.

The employees fill special lilac molds and there are about a thousand, including one shaped like a pizza of Easter bunnies and soccer balls. Anor has some that are older than the factory itself. These metal molds were made in the late 19th century. In reality it is an old mold, as you see, it is a metal mold, the images it has are made by no one else. They are very rare to find and their collection continues to grow. Lamborghini, a Mercedes, a Porche like those from the 60s, perhaps his favorite. I like Ben. the old one, the Ben, this comes like this, you see it, it comes like this, even the tires are a lot of work, you know you can do it or never say no to a custom order, no matter how challenging it may be, even if I don't do it .

I have the mold, I would persist it, so we are just adding to our existing mold, this giant turkey mold is almost 30 years old and I bought it to use as a display the week of Thanksgiving, a customer saw it and ordered 15 chocolate turkeys one day before. the holiday anoir said yes, knowing what it would mean. I didn't go home that night. I spent the whole night preparing turkeys and had them ready at 10:00 in the morning. Chocolate took off in the United States in the 19th century when it became faster to make it using machines. Many iconic brandsas My ards, brothers and superiors, opened large chocolate factories in New York City in the late 19th century.

Lilac was founded in 1923 by George Demetrius, a Greek immigrant, but that era of growth would come to an end. As the Great Depression loomed, Lilac managed to survive, but it has never been easy. Rising rental prices have threatened the business for decades, while the Lilac Shop remained in the city and then moved all production to its first Brooklyn factory beginning the busiest Easter week of 2005. week of the year I moved the factory in 2 days Finding stable leadership has also been a challenge The company has had seven different owners since Demetrius died in 1972 Onr's dedication to Lilac paid off when he became co-owner in 2011 Today he runs the business with Anthony Cerrone and a third owner, Christopher Taylor, when Anthony came and I had in mind if you want to ruin the company, the only condition I have with him is that I don't want to change the way we do the cut and this was a fire . firewood, we both agreed that you never touched the recipes of an old school company, that's something that hasn't been done since they started their partnership.

Lilac has expanded from two

store

s in New York to six, but as the company continues to grow, quality and tradition remain its priorities. We sell something that is 100 years old and people know that there is a lot of nostalgia for chocolate. You have to know what your traditions are. We all agreed at the same time. You had to keep the packaging and branding fresh. They make their chocolate for approximately 9,000 years. ft Factory in Brooklyn Industry Passersby City Pass can look through the glass window to see how chocolate is made Onoir says Lilac doesn't make extra chocolate stock, use preservatives or freeze its chocolate to sell later, so so during busier occasions like Valentine's Day and Easter, the team works to fulfill orders and keep their shelves stocked, you buy things you know are a day old, made 2 or 3 days ago, they also started selling chocolates online and to ship abroad, but everything stopped in 2020 when the covid-19 pandemic forced. lilac will close its doors just before Easter, we really had a hard time during the pandemic, we went home and no one from the world 4 came.

What they didn't expect was that soon after, online sales would skyrocket and, for some reason, people were going to Chocolate you. You know, maybe make them feel better, make them, you know, feel happier, you know, for some reason, we were only a few people here and it starts coming in 3,400,500 or one day and we don't have them frozen, you know, you gotta keep up. . We all worked long hours 7 days a week, we survived, that's what made Riot survive the pandemic in War. War's vision is to make lilac chocolates the best not only in the city but beyond.

I would like to see the company as the number one chocolate company in the United States. just to say you know what the number one chocolate company is: lilac chocolate for over 400 years, a family in Japan has been shaping grains of rice flour and sugar into small edible sculptures. These sweets are called wagashi and making them is a precise and delicate artistic confection. They have to be quick and their hands have to stay at the right temperature or the dough will be ruined because you know Kakim Mayawa is the 17th generation owner of his family's shop in Kyoto, so how did this delicate art happen From being a delicacy only a few years ago we enjoyed a National Dessert we went to Kyoto in Japan to discover how these traditional sweets are still alive after pict Kiaki learned to make wagashi from his father when he was 22 years old at 68 he trains all the workers in the Kam family confectionery, they specialize in Kashi, a type of wagashi made only in the ancient capital of Japan, Koto, most recipes start with simple ingredients such as rice flour, sugar and beans, the pastry chefs heat it and mix it everything until it forms a paste, strain the paste for about 5 minutes to eliminate lumps.

Wagashi comes in many forms, but there are three main varieties. Namagashi are soft and moist. The namagashi ranges from sticky. to dry and the hiashi are dry and have a longer shelf life here they are making a namagashi in the shape of a chrysanthemum flower a symbol of autumn just a few drops of dye will color the dough right here from pink getting the perfect color is essential for kiaki time is all the pastry chefs have to sculpt The Confectionary in about 2 minutes if they work too fast the design will look sloppy too slow and the tallows absorb body heat and will not look good this simple wooden stick called sanaka is the La only tool they use to sculpt the petals.

If a line is out of place, they have to start the process again. A good point of view. Chrysanthemums are a Japanese national symbol and represent longevity and rejuvenation. The changes of the country's seasons shape the sweets. Pumpkins are made only in the fall and cherry blossoms in spring. The sticky kiaki is involved in every step, mainly following old recipes and styles, but has also added newer ideas to the menu, mixing yellow and pink food coloring to create the perfect orange tone, designing each piece is everything. Regarding the use of proper tools and techniques, records show that Japanese envoys brought wushi as sweets from China around the 7th century.

Sugar was a rare commodity and only the aristocrats and the rich could afford it. Kar's ancestors learned how to make wagashi from a priest and opened the shop from him. In 1617 it was one of the 228 shops chosen to serve the royal family. They delivered their Suites to the Palace in boxes inlaid with mother-of-pearl. Western sweets began arriving in Japan in the late 19th century, after the country opened its ports to foreigners. Commercial wagashi literally translates as Japanese sweets and became the term used to differentiate between the two kameha. Kona offers a wide variety of sweets each season.

The shop also makes Yan aashi type sweets whose base is made with red aduki beans, jaggery and AAR gelatin. agent once everything is boiled they pour it into a mold and mix it with nuts. The name of this yokan is suik, which translates as Moonlight. Requires at least 2 hours before it is ready to serve to contrast moist desserts. The shop also makes dried higushi. Suit workers press the D into traditional wooden molds, this translates to Good Fortune in Japanese. Hiashi candies are small in size and have bright colors and detailed designs. Wagashi comes in numerous forms and styles influenced by the unique history and geography of each region.

Each piece is named. a season or a reference from classic Japanese literature, but when it comes to enjoying kiaki he says simplicity is key. Zen Buddhist monks introduced tea ceremonies to Japan in the 12th century, the practice evolved into a social gathering for friends and became a ritual representing harmony. and respective respect, the sweetness of Rashi made it the best dessert to serve in these ceremonies to complement today's bitter tea. Wagashi is sold throughout Japan, from specialty

store

s to department stores and street vendors, despite the competition, kiaki never takes shortcuts when it comes to materials and production.

Methods knows it has a long history to live up to. It is working to pass on this tradition but says the hardest part is getting workers. For now, its best strategy is to keep sales stable. One way to do this is to attract the younger generation, but long before That social media, keha kaga's place in history was documented in this 300-year-old book that lists all the businesses in Kyoto's past, is what motivates him to look to the future, an important stay in the pop culture and lunch boxes for over 80 years. that's a big Twinkie the twinky is an American icon the cream-filled vanilla cake even made it into the national Millennium Time Capsule when you think about the pantheon of food brands, there aren't that many brands that kind of rise to the level of Twinkies, but two bankruptcies, a heavy debt load, and changing tastes knocked Twinkies off the shelves and almost to death, people began selling boxes of Twinkies on eBay for $1,000 each.

I mean crazy, it was like the death of a piece of Americana. but just when everyone thought they were gone forever, Twinkies re-emerged, so what happened? Twinkies were invented in Schiller Park, Illinois in 1930. This guy, James Deir, was managing a baking plant at the beginning of the depression, he wanted to make better use of the expensive Strawberry Shortcake. The equipment wasn't used when strawberries were out of season, so he put banana cream on a Shortcake. Deir sold Twinkies in two-for-five packages when bananas were rationed during World War II. The simple vanilla cream we know today became the filling for the next two. decades twinkies and its parent brand Hostess dominated the packaged cake market marketed to children in everything from television commercials to Batman comics Twinkies Rose to cultural icon status you're getting ready for school here's a great dessert you can Bring along a two-pack of large Hostess Twinkies, the hostess snack consolidated into kids' lunchboxes.

Throughout the United States it was an affordable treat for families. It was so woven into the fabric of American culture that in 1971 the brand introduced its Twinkie mascot, the boy that he is. Twinkie, the Yahoo Kid, the Anthropomorphic Cowboy Twinkie became popular with kids for sharing his Nam sake cakes, but growing rumors about the twinks' high sugar content would soon clash with the brand's marketing to kids. First, the Federal Trade Commission criticized Hostess for false nutritional claims. agency concluded that sugar was the main ingredient in Twinkies and then, in '79, the trial of a San Francisco man accused of murdering the mayor gave rise to the term twinky defense, the defense team argued that it had decreased his ability thanks to his addiction to twinkies and the murder charges were not so much manslaughter, it was a trial that opposed the healthy pie brand.

Hostess was trying to create fresh and healthy products. Hostess meets my strict standards, so when I said yes, it's Hostess, then a series of new owners began for Hostess in the '70s. Telephone Company ran the parent company of Twinkie in the '80s, the dog food maker. Purina acquired Hostess and a decade later landed under its ultimate owner Interstate Bakeries Corporation. The sale created the largest U.S. baking company with at its peak 58 factories on more than 10,000 delivery routes. an increase in Twinkie sales and $3.2 billion in total sales, but by the late '90s, America's changing tastes would soon spell trouble for sugar-filled Twinkies with the growing popularity of low-carb Atkins and later the South Beach diets, some Americans were becoming more health conscious.

Loaded with calories, sugar and preservatives that most people hadn't heard of let alone could pronounce, Twinkies became a casualty of the health revolution. Sales fell and then stabilized in October 1998 due to lost profits. The stock fell 25% in just one day, but that was it. Not only the product was the problem, pensions and raw materials. The products became too expensive as other food companies modernized manufacturing. Hostess ran inefficient factories that operated at 54% capacity utilization, which is very poor in the manufacturing world. The company also relied on a tired delivery system. The DSD model of direct store delivery has a really high cost because you have gas insurance for truck drivers that you have to pay for and you go to every store in the United States every few days to drop off product delivery.

Delivery alone consumes 36% of revenue. An important way to capture this moment in time would be by filling a national time capsule. In 1999, President Bill Clinton included a Twinkie in the National Millennium Time Capsule, so Twinkie still had a large fan base, but by then the damage to the host's bottom line had been done by the parent company of twink in 2004, Interstate filed for Chapter 11 bankruptcy for the next 5 years. Interstate cut 7,000 employees and closed eight factories. The company emerged from bankruptcy in 2009 and rebranded as Hostess Brands, but that didn't work out, but unfortunately many of the legacy issues that really hampered the company were not resolved.through that bankruptcy, then the recession had a huge impact on the host's bottom line, with sales falling 20% ​​year-on-year to make matters worse, a workers' strike and labor dispute soon followed that fight. became a production stoppage and the management team threatened to close the company even under pressure from its creditors and that is exactly what happened in January 2012, with almost a billion dollars in debt, Hostess Brands filed again for chapter 11 of the bankruptcy law, the company that makes Wonderbread Twinkies. and ding-dongs announced this morning that it will close in November.

Twinkies were pulled from shelves and headlines across the country reported the death of Twinkies. Customers started, honestly, losing their minds over it. People who would never have cared about Twinkies in In fact, I suddenly wanted them well or thought, Oh my God, well, if they're gone forever, I need to stock up on the r to grab the last of those tasty snacks that people fight for. removing the last Twinkies from store shelves, it was like the Death of a Piece of Americana in December 2012. Hostess began laying off all of its employees. Things were looking bad for Hostess, but this guy still saw value in the nostalgia associated with the brand.

There was a real brand here and it's hard to kill a good brand. Andy. is half of the duo credited with saving Twinkies if they are 20 and older, there is 95% awareness of the brand. I mean, it's amazing, it's not every day you can buy a brand like this that is ubiquitous in consumers' minds and has leading market share. billion dollars in revenue and an 80-year legacy after the second bankruptcy, Andy approached legendary investor Dean Metropolis to join him in the rescue. Hostess Dean had turned the tables on tuna bumblebee Chef boy Rd pickles blasic half tape Dean's reputation historically was really a good fit for this, but unlike Hostess's first bankruptcy in 2012 there was no way out of it with a simple restructuring, that The bankruptcy process was unique because it became a true liquidation and what is known as a 363 asset sale process, basically what was left of Hostess was sold piecemeal.

From having to inherit that expensive delivery system, underfunded pension plans, and old union contracts, Andy could choose what he and Dean really wanted and forget about the rest, so the two showed up for the 363-asset sale ready to fight for Hostess, now no buyer appeared. Besides us, anyone could have showed up and outbid us and no one showed up. Frankly, it was very surprising to Andy and Dean they bought Hostess for $410 million from the sale, they got the Hostess brands including Twinkie recipes and five factories, that's it, there were no employees there were no ingredients there was no inventory and I have to tell you it was very I miss during the stagecoach walking through the plants where when you enter they are empty and the person who walks you through the plant has to turn on the lights and quickly Andy and Dean got to work fixing the company first, they tackled the delivery system.

The Old Company delivered directly to the store. We were going to transform it into a warehouse distribution model instead of going directly to all the

grocery

stores in the United States, then you go to Walmart distribution. or Kroger distribution centers and then ship them to their various stores, but to move the Twinkies through a warehouse they first had to increase the shelf life. Historically Twinkies only lasted 25 days, people put them in their earthquake shelters because everyone had this perception that Twinkies would last forever, that really wasn't the case. Andy and Dean invested millions to develop a Twinkie that tasted the same but lasted longer at first, capable of a 45-day shelf life and then eventually a 65-day shelf life.

And that really helped retailers feel comfortable knowing that they could bring it into their warehouses and that the quality of the product wouldn't be compromised. The new recipe and warehouse delivery model helped reduce delivery costs by 20%. It also meant that Hostess could deliver Twinkies to drugs affordably. stores and dollar stores markets they had never reached before Dollar General became one of our top five customers. Next, Andy turned to factory efficiency. Andy and Dean wanted to be able to make a billion dollars worth of pie a year, but with one-ninth the labor. and a fifth of the factories we ended up achieving 85% capacity utilization.

Furthermore, eventually the duo worked on innovating the product line with smaller pack sizes and mini Twinkies, those products didn't really appeal to residents in the market and so they just jumped wholeheartedly to embrace the Embrace Who You Are brand, which en Indulgence, the team had to make all of these changes in a matter of months in July 2013, Twinkies, once dead, returned to shelves with tons of fanfare. The world is a better place tonight because of Twinkies. are back, the catchphrase was the sweetest comeback in the history of all time, the whole thing went viral, it was really amazing, a lot of it, frankly, that excitement and Buzz, ironically, could never have come about if the toys had never off the shelves, the saying trill is that you don't know what you have until it's gone.

The Twinkies quickly sold out in stores. In the entire United States during our first year we had 555 million in revenue from nothing with 27% profit margins in a company that lost money and had to go bankrupt twice by 2015 Hostess was making a million Twinkies a day, 400 million a year and $180 million in profits at the time, Twinkies made up 80% of the company's product output and success continued to grow in 2016, Apollo and Metropolis took Hostess public, the IPO valued the company. to 2.3 billion dolls, almost five times what Andy and Dean had paid for it Apollo and the Metropolis's bet that Americans still love Twinkies had paid off, but the BL snack was revived forever.

The stock price was relatively stable or down a bit, but overall the health of the company is very strong. The corona virus pandemic has helped Hostess. That's because many Americans are buying more food, especially more processed foods, but the key question going forward is to what extent they will continue to eat Twinkies. Alex says adding more limited-time offer flavors like mint and s'mores Twinkies could help or branch out into new product lines. like Twinkie cereal Twinkie is a great brand, but at the end of the day the hostess probably realizes that they need to diversify, and while diversification could certainly be part of it, hosa's biggest success comes from leaning into the nostalgia of young people, it will always have a special flavor. place in my heart and my stomach collected in 38 countries and up to 75 flavors Ben and& Jerry's is not a tiny operation, their factories in Your Vermont run 24/7, operated by hundreds of flavor creators , together they pump almost a million per year. day, from classic flavors like Cherry Garcia and Half Baked to Flavors on a mission for Criminal Justice Reform and Refugee Rights and all of those flavors have to be delicious, our minimum run size once we bring the flavor to the brewery is 80,000 pints, so not only do you have to love it, but 880,000 fans have to love it too.

We visited the St Albin plant in northern Vermont to see all of these famous pints arrive in our freezers. Ben Cohen and Jerry Greenfield started Ben and Jerry's Homemade Ice Cream in 1978 from a renovated factory. gas station in Burlington, Vermont, they launched a brand based on making sustainable ice cream and advocating for causes they believed in, and it worked today. Ben and& Jerry's is the best-selling single-brand ice cream label in the US to pump out its iconic flavors first and foremost. with ingredients, Ben and Jerry's partners with 250 farms around the world to source everything from vanilla to milk, the milk comes from St Albin Cooperative Creamery, just a mile and a half from the factory, once the milk is in plant, it heads to one of these huge 6,000g silos, but before it can be turned into ice cream, everyone involved has to dress up, including us, in smocks, snoods, caps and boots to make the base of the ice cream, the milk It goes to the mixing tank, cream is whipped and a lot of sugar is passed through the factory. 6,700 gallons of cream every day, each flavor of ice cream starts with a sweet cream base or a chocolate base, then the mix master will pour egg stabilizers and cocoa powder, if it is a chocolate base, then it will be piped to the pasteurizer that cannot be seen.

This happens, but hot steel plates are heating the mixture to kill any harmful bacteria. Freshly pasteurized milk is stored in a tank for 4 to 8 hours so that the ingredients can be really known after preparing the two bases they will target. one of 20 flavor tanks for a flavor enhancer. We are always creating new flavors, hundreds of flavors a year and we usually narrow it down to three or four. We really love incorporating the values ​​of our social mission into our appointment process. empowering example to talk about voting rights before the famous Ben and Jerry's chunks can be added, the mixture has to get to sub-zero temperatures, it's pumped through this giant freezing barrel and when it gets to the front, It is finally ice cream on the way, its quality is tested, which means The lucky factory workers get to taste the ice creams and then move on to the first of two visits to the freezer, when it comes out it is 22° and somewhere between the consistency of a shake and soft serve ice cream, now mostly chunks founder Ben actually didn't.

I didn't have a great sense of smell, which meant I couldn't taste much either, so the most important thing was texture. That's why Ben and Jerry's has some of the biggest chunks in the ice cream industry. These pieces end up in flavors like half-cooked Chubby Hubby. or the one where we are having chocolate therapy workers add add-ins through the chunk feeder, from brownie bites and cookie dough, from gobs to chocolate chunks, fruits and nuts, they let us try, but it's not so easy as it sounds, then it's finally time to pack up those pints. Workers stack empty containers on the automatic filler.

The machine places the pints in position and pumps the ice cream perfectly. It can fill 270 pints per minute. The pints are pushed into the trash and sealed tightly at this point. Six pints. Every hour they are taken off the line for quality testing, quality control. The staff first opens the pints and makes sure the ingredients are symmetrical and there are no large air bubbles. There is a little gap, but that's called what we call a functional void if. We saw huge voids which would be worrying, it's actually quite an exercise as you can see they also measure the weight and volume of the pints to ensure the correct amount of ice cream gets to each container so we know the weight of the ice cream and anything below 460 is not traversable now back to the factory line it is time for the pints to take a second turn in the freezer the ice cream has to cool further down to - 10° the pints travel along long cork screw shaped spiral hardener conveyor belt inside a freezer with icy wind can reach up to -60° there after 3 hours the pints are finally frozen and ready to be packed, they are turned over and wrapped in groups of eight together, they make a gallon, but you'll never actually see a gallon tub of Ben and Jerry's ice cream because the company never wants its ice cream to spoil in the back of your refrigerator.

Once the pints are packaged, they are ready to be shipped worldwide. Making this machine costs twice as much as it did a few years ago. Junior's bakes and packages 5 million cheesecakes a year and the company has used the same recipe since the 1950s, but it has become much more difficult. First a cream appeared. cheese shortage you can't make cheesecake without cream cheese it's impossible and now inflation has caused the prices of other ingredients to skyrocket. I've been doing this for 33 years and I've never seen a moment like this and I can venture to say that if my father were alive, he wouldn't have seen a moment like this either now that he took over.

Allan expects a hard work ethic from all of his employees. This sandwich is not great. M Am I wrong? Third generation owner Alan Rosen takes us behind the scenes. It's like watching a baby being born and watching Juniors continue to throw their famous cheesecakes in front of the sidelines everyever smaller here in New York City. Junior's is an institution, but their cheesecakes are no longer made in the city as of 2015. The company moved to this New Jersey plant when we took over this building because we didn't have the space to make it in Queens. With 240 workers here making millions of cheesecakes and layer cakes each year, it's no surprise that each batch starts with the most important ingredient.

This year we'll probably go through about 7 million pounds of cream cheese. Juniors partners with Craft Hines, the maker of Philadelphia cream cheese, workers unwrap each of those giant blocks of cream cheese and place them in the mixing bowl until now. cream cheese we have sugar we have eggs still to come we have a little heavy cream a little vanilla and I think that's it, it's a simple thing, workers roll these giant mixing bowls onto the assembly line to speed up production. Allan added automatic depositors. pumped in here this is going to measure exactly the right amount.

First, workers place a slice of vanilla cake, not graham cracker crust, into each pan. We used cake in the bottom because this is a recipe that my grandfather created in 1950. It's a lot. working just to make the bottoms slowly, the pump works its way through the entire batch of dough dropping perfect portions into each pan, then this guy removes excess air on this line, they are making swirl cheesecake strawberry, swirl used to be piped by hand, but this robot took over the job in 2017, then the cakes headed to baking, but this step also has a unique touch.

Many bakeries use rack ovens where you just slide the whole rack in, slide the whole rack out, it doesn't work. for our cheesecake, their team bakes the dense cakes in a water bath, distributes the heat evenly, the bottom of the cakes does not burn, they rise like a sule, you can see how the cakes literally stand on top from the mold when they are golden. They take out the pans and pour out the excess water, then they test the internal temperature, they take temperatures for food safety, but I can see with my eyes after they have rested that the cakes no longer move, we don't do jiggly, we do it with the juniors.

This repurposed pizza oven bakers can heat the pans enough to release the set cakes after the cheesecakes are unmolded. We took them to our blast freezer. Allan keeps it at a warm 0° inside, but it's not just plain or swirly cheesecakes in this freezer. The company makes dozens of different flavors of cheesecakes, layer cakes and desserts, the Chocolate Mousse Cheesecake is topped with a heaping pile of mous drizzled with a waterfall of chocolate and topped with mini chocolate chips. There's also the pumpkin layered cheesecake, robots and bakers working together to freeze leftover cake tops ground to make the crumb that surrounds the edges all the finished, cooled cakes Converge on the packaging line from the Pumpkin Cheesecake to the 24 Mini Cheesecake Variety Pack Destined for Costco Workers Place each pie in a box on a label and place it in an even larger box that goes into the freezer a second time.

All this will disappear in 30 days. Right now there is enough space, but I see that maybe next year we will need even more space. Across the country, most 6-inch cheesecakes end up in one of the 12,000 supermarkets stocked by Juniors, from Wegman's to Kroger to the public Stop and Shop Sho. Allen's grandfather, Harry Rosen, opened the first Junior's location on Election Day 1950 and said that if we're going to be a great restaurant in New York, we have great cheesecake, some people venture to guess that my grandfather named it after his two sons Walter and Marvin, my father, my uncle, but you know, Jews don't really do the young thing, so there's that. a bit out the window over the next few decades Junior's popularity skyrocketed, it wasn't long before celebrities and politicians started trying these iconic slices, we started a mass order business, in the late 80's, okay , before food by mail was a thing and people were calling from Florida and California then in 1995 we met QVC.

They were doing a search for the best product in the United States, state by state. We continued and I think we sold 2,400 cheesecakes in about six or 7 minutes. Today Juniors has four restaurants in the New York area, quick service. at LaGuardia Airport a direct-to-consumer business and a booming retail presence. Oh, we are definitely the largest cheesecake company in New York, so the biggest seller in our restaurants is strawberry cheesecake or New York style cheesecake. Visitors from all over the world come for a slice, yes my name is Marvin, I'm from Germany, brownie explosion cheesecake, um, I think it's like a full meal, but keeping up with all this cheesecake demand cheese has not been easy even for a giant like young people in 2020, the pandemic closed. in all restaurants.

I kind of joked with my mom that luckily my dad was dead before Co because Co would have killed him, not because of the disease, but because of the fact that his restaurants that his babies were in weren't doing what they were supposed to. what they should do. in some cases, 14 or 19 months at the time the company's direct-to-consumer sales actually doubled, but then came the great cream cheese shortage of 2021 last year, we started to like it, we found out about it, and, Suddenly, Jason calls me and tells me that there is no cream cheese. I'm wondering: what do you mean there's no cream cheese you can't make?

You can't make cheesecake without cream cheese. A cyber attack hit a cream cheese factory in Wisconsin. It wasn't Philadelphia facilities, but a craftsmanship with spikes. Due to supply chain and demand issues, the company had difficulty obtaining starch thickeners and packaging materials without cream cheese. Allen had to close the factory and the team lost a couple of big orders and a couple of orders for us or the trailers. I fill about 70, I think 70,000 lbs, so that's a big deal. I was sweating quite a bit in early 2022. craft had restored the supply of cream cheese to young people.

We are one of the largest users of cream cheese in the country just in time for inflation. to reach every ingredient has increased right now, from eggs to heavy cream with sugar, but cream cheese is definitely the most expensive ingredient we use right now. Allan says the price Juniors pays for cream cheese has more than doubled, from $150 a pound to more than $3, it's the demand, you know, it's based on butter markets and dairy prices are very high right now and that is why it is affecting the price of cream, everything has increased, labor has obviously increased, junior sales have recovered to pre-pandemic levels with 110 million in sales expected this year, but costs have risen so dramatically that profits in the restaurant business and wholesale business are weighing down Allan said profit margins fell 6% oh it's brutal no there's no doubt it's the hardest time of my life life, I mean, I've been doing this for 33 years and I've never seen a time like this, so Allan made the decision to raise prices, the cost of our product has literally doubled, cheesecake doubled, We can't double our prices, that's impossible, but Allan says higher retail prices don't stop customers, no, not at all.

I have had their cheesecake hundreds of times over many years, believe it or not, when it was a children's restaurant. A restaurant in our area ordered this cheesecake to be shipped to Oklahoma City. but even if food costs continue to rise Allan says he will never touch the recipe, you know we had to move people and reschedule, but we are not going to change any recipes here, that will never happen, we would rather not make cakes, listen, we have a history 72 years in the making. cheesecake exactly like we're making it exactly the same way forever we're not going to change that so how do you plan to stay afloat with those robots and then with new products from cheesecake shakes to updated cake flavors like this one Christmas cheesecake with strawberries?

OMG that's so good and finally Allan says diversification has helped him weather the storms of the last few years, of course Juniors has the restaurants but what he makes from supermarket sales is catching up fast. I would say there are around 5050 restaurants. It handles about half of the company's volume and this generates about half of the company's volume. I think the fact that we are diversified is what saved us, but is this business sustainable if food prices continue to rise? Do you know what the situation will be in the next 3 months? I think it's sustainable because I firmly believe in our business and how good we are at it and that people will always want cheesecake.

These little marshmallow blobs are being bombarded with sugar to turn them into newborn peeps. They can produce 5.5 million edible chicks and bunnies a day in this facility I think they are very versatile and there is really nothing like the peeps, they are truly irreplaceable at Easter but also in the other seasons, from your Easter bunnies to the ghosts Halloween, our well-known corn syrup and gelatin, how can you? something so simple, being so delicious, every year people compete nationally to make the best diaramas that they themselves have put in the Hundred Peeps Challenge and even put them in the microwave to see if they explode.

Peeps account for 70% of newborns' annual income. We visited Just Born's Pennsylvania factory to see these iconic treats come to life. Samorn founded the company in 1923 in Brooklyn, New York. Born was a candy maker by profession and made a name for himself through his innovations in confectionery. He created the technology to make sprinkles and invented a machine that inserted the sticks into lollipops which actually earned him the keys to the city of San Francisco. In 1916, after introducing popular candies like Mike andik and hot tamali, he bought the Roa candy company. , but it wasn't just because of the marshmallow chicks.

Borne was actually looking for Jelly Bean technology, the peeps fell into their laps as if by accident, we discovered they were making peeps by hand in the back room with pastry tubes, it took 27 hours to make them, but Bourne decided to increase production of these delights . Our founding son Bob Bourne really mechanized the process and fortunately thanks to him we can all enjoy much more peace. Automation meant building a top-secret machine called a depositor that could spit out rows of marshmallow chicks at a time, just like the machine. It works and this is actually patented so no one can see how the chicks are formed.

Now the process of making peeps takes only 6 minutes from start to finish, so what's inside a peep are four basic ingredients, sugar, corn syrup, gelatin, and air, all combined to make the marshmallow base, but Making that marshmallow is not easy, cooking and setting it takes hours, it is very important because the peeps must have a specific density when they are deposited on the belt to make sure the marshmallow is stable. The six minutes began when the marshmallows Go to the production belt for the chicks that have just been deposited for our 2D shapes. It's basically like a cookie cutter.

There is already a thin layer of colored sugar on the belt. Jess produces 19 colors of sugar, but yellow is our most popular color for chicks and bunnies. by pink and then blue, the sugar is colored in these giant drums, people move in a canar and they enter a closed area that is covered so that when the sugar blows, it is contained, it is very fast, any sugar that is not peep is recycled for the next batch on the belt and peeps aren't exactly known for their nutritional value, each chick has 6.8g of carbohydrates and six of them come from sugar, so on to the most important part, peeps are They become peeps when they get their decorations, so when they are chicks and you add the eyes when they are bunnies and you add the nose, that's when I would say they officially become peeps.

The decorations are made with edible wax and then sprayed onto the peeps with Precision. We have a whole quality control team that checks everything frequently throughout the production process. We also have associates who review the decor and make sure your eyes are in the right place. We make peeps all year round. We produce the most peeps for the Easter season, but because they are in theshelves starting really. In January we produce them in summer and autumn, but there is a reason why Easter is the time when the brand shines. Peeps are an Easter tradition that families have passed down from generation to generation, so if you grew up with them in your Easter basket, you were probably going to put them in your child's Easter basket, but to keep up with Easter demand, the company had to make a difficult decision.

Part of the reason we made the difficult decision not to produce our Halloween, Christmas and Valentine's Day dolls last year was to ensure we had the supply people want for Easter production, a 10-pack of marshmallows can cost less than $2 and are sold everywhere in the United States and Canada in Andes

grocery

stores, although the pandemic changed what consumers bought in 2020, Jess Borne. says that peep sales didn't go down, all the Easter peeps had been in stores for a couple of weeks at that point and in fact, many of our customers still went out to buy Easter peeps because it was that sense of normalcy that people were searching during the pandemic, but this year the company has been adapting to changing trends, launching initiatives like Peeps Anality Live on Instagram.

Welcome to the first Peep Anality Live. I'm a Peeps Mega fan where I hope people make this Peeps Play-Doh. I just used up all the peeps, I had to do this, but I'll open a package right now and have a snack while I peep. They've been around for over 60 years, but Borne simply thinks there will always be new ways to use them. Peeps are a big part of American culture. In fact, in culture, we see characters as icons because you can do so much with them, whether you're making wreaths or just eating them. The Peeps have staying power and don't seem to be going anywhere anytime soon hiding out in the town of Glendora.

California is a small donut shop that is always busy. The locals come for their coffee and dut every day but there is one thing that draws people from near and far to the donut man, the famous strawberry donuts, mmm this is delicious, we really love it, it's really well, it's really Delicious, the best, I bought it everywhere, but really good, this is the first time I eat this donut. Fresh strawberries are really good in the GL. It's definitely a disaster for Jim Nano, he opened the Dut Man in the spring of 1972, but it wasn't to be.

But until 2 years later, a fruit changed their business, well the reason we got involved in this, my wife says, let's go for the American dream around 1974, a friend of ours who grew strawberries because this area was all strawberries in the other. side of the hill and all that was strawberries, but in '74 he came up to me and said Jim, you have to invent the strawberry donut, he said I have a lot, he said I'll provide you with whatever you want, so we said, okay. and I had another friend who said I'll help you make the frosting and everything because he had a bakery and all that, as soon as we tried it we realized we had a good product because you could use it for breakfast in the morning. a good snack, lunch or dinner, dessert, the store makes hot donuts 247 they use potato flour and live yeast when making batches of dough, the length of time the dough lasts and is fried depends on the temperature and humidity inside the store each day, the team mixes fresh strawberries with homemade strawberry jelly filling before filling a generous amount into the dut, strawberry donuts are only served from February to September, so we had to see what all the fuss was about, come on Let's get some donuts, let's get some donuts.

They have the classic chocolate swirls, they have their Peach Donuts, but I'm here for this bad boy, the Strawberry Donuts, so a lot of people drive here from all over California to try these Donuts. There's been a line out the door since we arrived, so let's investigate. I'm just going to go for this one everyone's going to make a mess whatever ooh yeah it's glazed it's this is going to be a mess look it's like a burger full of strawberries but it's good the Donut's nice and crunchy on the outside which is pretty good. I love how it has a good texture on the bottom, which makes sense, but it's not overly sweet, it's not like an overwhelmingly sweet doughnut.

My biggest tip is to use a fork. Not only did I do what I did, The Donut Man is famous among the locals, but we met people from all over the state who came to try it for themselves. It was marked on my yel for 3 years so I thought one day we were going to go to Torance and then from Torrance we came to Glendora and we were wondering: where is Glendora definitely going to get the fresh peaches and the fresh strawberries? And then I'll see what else is on the menu here for years, yeah, yeah, and We're on our road trip to San Diego, so yeah, a little way, we like C Donuts, when was the first time you had one?

Honestly, when I moved here, probably 22 years ago, my goodness, if you eat it with a fork, you don't mix everything together. flavors, that's true, I never thought this was a real mix of all the flavors that I remember coming here in high school later, like pepper rys and stuff, people would come and hang out in that parking lot over there, so it's definitely like the area to go to. uh in glory I would say we're very lucky because when I started this store I told my wife we're not going to be that big of a store because we're such a small community and all that I would say 60 to 70% of our customers come from over 7m away and that's an unusual puff pastry dough mixed until smooth, patted and rolled an e/thick cut into perfect 2 inch squares flying through the air in very hot oil, fried until When puffed and golden, topped with a sweet blanket of powdered sugar, it's the expert way these pastries are sliced ​​and fried that makes Café Duman's beetroot a legend.

In New Orleans people compare the beignet to funnel cake Donuts and other sugar-coated fried pastries, but those who have been to Café Dand know them. as our own thing it's our decadence it's who we are I mean it's all about that you come here I can't describe it I'm just looking at it because it's like heaven in a bag beignet starts out as a simple puff pastry at Café Deont where the bakers are meticulous in the way they mix each batch to get all the lumps out, smooth it out, it's about 10 minutes max as to what's inside that mix.

I can't tell you it's a secret. In the ingredient list for Café Jon's own beignet mix, the dough is made with wheat and barley flowers, buttermilk, salt, and sugar. Once it's fully combined, only touch can tell if it's ready. I check to make sure it has the right feel to pull. I do not do it. I don't want it too soft, I want it just right, I don't want it too hard, you have to feel it. I make it too stiff to start shrinking. Curtis then runs the dough through a rolling machine. I'm winding it down, so I can run it through the R cutter, the SS comes flying out, get it ready to go into the grease that you once burned during that.

Many times I still had the marks on my arm. Café Duman fries beets in cottonseed oil because it's like peanut oil. fat doesn't burn as fast, you know, you cook it at a high temperature, you'll see Curtis stirring the squares continually while the cakes cook. I'm separating them so they don't stick together so they all fit. Approximately ready in 5 minutes or less, the beets are puffed and golden. At this point, wait for the waiters to come in, bag them up and take them to the window, scoop out scoops of powdered sugar, empty them into the bags immediately after the beets come out. fryer is when the sugar easily adheres to the surface and when the cakes taste better, you have to heat them like extremely hot because it's like you see it's so airy and light that I have to take another bite, we're so good better than a donut much Better than a donut, it's soft and chewy and great, and we always wear black so we can have powdered sugar on us and everyone knows where we've been, it's more personalized, I eat a lot of sugar, they like it a lot.

Do they come back asking for more? Yes, they do it all the time. Oh, Time Café Duman has been open in the French Quarter for almost 160 years while still serving the same two dishes on the menu with some black coffee. It's like the perfect combination. Yes, it is a perfect blend of sourness and sweetness that totally blends together and for decades food publications, famous figures and customers around the world have praised the sweet fried dough. There are some things you think about. New Orleans immediately the river the cathedral a paddle Bryan's hurricane maybe a coffee beer deont this is the first stop you come to New Orleans for when we get to New Orleans this is on the list of places we must go even if You don't make it like the beignet, you have to try it because it's just part of the tradition, history and culture of New Orleans.

Assai harvesting is dangerous work in Brazil. Workers climb thin palm trees deep in the Amazon rainforest. These berries have become one of the most popular. They are called superfoods in the US and they are not cheap. One Bowl can cost up to $15 and although the berry has gained popularity in recent decades, small farms like this one have not been able to profit to this day. Most asai in Brazil is harvested by families on small-scale farms, but there are large plantations on the market. They increase putting pressure on families like Lucas Nogas and a way of life that goes back generations so how did this Amazonian fruit become so popular and what is the real cost to the people who have been harvesting it for generations?

We met Lucas at the end of the year. 2021 harvest, but there were still some berries on some trees. His family farm is approximately 70 million from Blang, the capital of Pah state, where more than 90% of the assai produced in Brazil is grown. The only tool they used to climb is a single piece of rope called a ponia. They used to be made of leaves. Today Lucas's son, Luis Fernando, will climb. The logs are so thin that climbers have to be light at the top. They swing from the tree to reach multiple clusters on the way down can be dangerous too, especially when carrying a large knife and holding a bunch of branches, dropping them could damage the fragile fruit and the risks don't end at The Climb Lucas and his family harvested 53 baskets like these in 2021, earning them an income of about $950, or a little like 20 cents per pound, while a pound of processed acai sorbet can sell for $7 or more in the U.S.

Part of the problem is That Lucas has to sell his açaí as soon as possible because the fruit spoils quickly, leaving farmers who don't have processing machines with little negotiating leverage. Traders bring the assai by boat. It's a race against the clock to sell the fruit before it spoils. Markets work overnight. The price of the baskets varies every day depending on demand. Acai produced in the state remains in Brazil, but exports have skyrocketed, growing about 14,000 percent between 2011 and 2020. Some acai are transported to processing facilities like Northern acai every day. 22 tons of fruit are turned into frozen pulp.

The açaí that most people consume outside of pah. We are familiar with this stage where we see the biggest jump in price, around 177% currently, more than 70% of Brazil's acai exports end up in the states. The global acai market is expected to reach nearly $2.1 billion by the end of 2025. Aai's popularity took off in other Brazilian states in the 1980s when it became part of the exercise culture in Rio and Sao Paulo. Bowling appeared regularly in this popular 90s soap opera that took place in a gym. Its high calorie content made it a perfect pre-o. The post-exercise food and its antioxidants facilitated the branding of a superfood that said it can solve all types of health problems such as obesity, type 2 diabetes, coronary heart disease, strokes, hypertension, a high risk of covid -19, cognitive difficulties, sexual difficulties, but nutritionists say this.

The narrative has been exaggerated, wait a minute, a food can't do that, right? The people who have eaten it for much longer, the indigenous people living in the Amazon, have harvested and consumed açaí for centuries, perhaps even millennia, and it remains a staple in the daily diet of the people in Pah who eat it. cool with salty foods. Lucas was 12 years old when he started climbing oai trees and he still does it 36 ​​years later. In recent years, asai has also made headlines in the American and Brazilian media for reports about children working in the industry, but farmers like Lucas say it has always been this way and is normal for everyone in the community.family to help and learn the trade.

Today Lucas owns this land along with 55 other families. These types of settlements are called kilos or kumola community and many date back centuries and were established by enslaved Africans and people of African descent who fled to the jungle and started communities like this to survive, many learned from indigenous people how to harvest and process native foods , including asai. The Brazilian government estimates that there are almost 6,000 kilometers of Bola communities in the country. A 2013 study found that about 75% were still living in extreme poverty. Lucas's assai trees. They grow alongside different trees and native plants, but larger monoculture plantations that produce more fruit are increasing.

The amount of land used for these plantations has more than tripled since 2006. These plantations are often located far from floodplains, where acai trees naturally thrive. Large producers have to water their acai trees, while farmers like Lucas rely on natural seasonal flooding from the nearby river, some small producers have also been favoring acai trees over others, which could become a long-term problem. and experts are concerned that as aai's popularity continues to rise. growing the cultural traditions of pah and the Amazon could be lost is something that Lucas and many people here take pride in foreign speech. I say it, but hey, this is not just any honey, it is Manuka honey and in its purest form it can cost up to $99 for 100 G, which is more than 100 times the price of normal honey, why is it so expensive?

Manuka honey is known for being richer and more viscous than many other honeys. It comes from the nectar of the leptos sperm parium flower, also known as Manuka. which is only native to New Zealand and Manuka is in fact a married word, the fact that it comes from New Zealand gives it a premium to begin with because the bee travels up to approximately 6 km to collect this honey and that is why this honey is representative of the environment and that environment is from New Zealand the plant itself and the honey is very, very rare of all the honeys in the world, it probably represents 1% of all the honeys in the world, it is difficult to harvest, it only takes 2 to 6 weeks harvest period and the flower is only open for 12 days and in New Zealand we have wind and rain and everything else so there is a lot of luck involved and getting the bee or a lot of effort on the part of the Beekeeper and For a few years now there is no honey production for some beekeepers and we have to go to the extent of using helicopters to collect this honey, although the Manuka bush can also be found in Australia and New Zealand accounts for almost all of the world's production. production with exports worth $24 million and expected to quadruple to $800 million by 2028 New Zealand honey is protected by a quality standard that safeguards the special properties of Manuka this honey is an expensive honey and anything make it expensive people will try to copy it people will try to imitate it or people will try to cheat, so a lot of the cost here is not actually in protecting all the research, so we know it's unique, we know it's New Zealand, we can identify it, we have set up laboratories all over the world.

In order to make this identification, the New Zealand government has set a standard to say what Manuka honey is, so how does the grading system work and what exactly do you look for in Manuka honey? We spoke with Dr. Adrien Charlton from Far of Science, a laboratory. in the north of England, where Manuka honey is tested to identify its unique compounds, a standard we will test for three compounds: dihydroxyacetone, which is known as DHA, methylgloal, known as MGO and hydroxymethylferol HMF, these are the basic tests that we do. We would be committed to ensuring that Manuka honey contains the antimicrobial characteristics that the consumer would expect.

We could detect them, but we can also measure their concentration. And that is done by using ultraviolet light to detect at a particular wavelength the individual compounds of each compound. has slightly different properties, but due to problems in the past with possible fraud, there are a host of other tests including tests for compounds such as leptosperin, which is a unique marker for the nectar of leptosperina scoparium, we can then trace the honey back to its origin. its botanical origin, the plant it comes from, when you pick up a jar of Manuka honey the markers can be confusing, so how do you know it's real?

In some cases labels indicate the concentration of a compound, so MGO 300 would indicate 300 mg of methylglyoxal in that particular jar of honey per kilogram of NPA, which is not peroxide activity, that is related to the mythical gloal concentration , but it is a more direct measure of the antimicrobial activity of the py um other brands like umf a Quality mark that if you can see a particular seal on a product that has been tested and guaranteed to a certain standard, that is different than labeling it with the concentration of a particular compound, another factor that is driving up the price is the use of Manuka honey.

In health and beauty products its antibacterial and anti-inflammatory properties are said to soothe and nourish the skin and it is also said to help with blemishes and acne, but is this really the case? There have been several studies that have attempted to determine the benefits of Manuka honey and there are some very positive results and certainly in terms of antimicrobial activity of ants we can show that Manuka honey has antimicrobial activity in the laboratory that those clinical trials during a long period of time have not been carried out. So far, but there are many reports that indicate that Manuka honey has benefits, but it has not been proven yet, so the jury is still out on the medicinal properties of Manuka, but that has not stopped its popularity and Manuka honey.

Manuka is a serious business, prices. and the demand for honey is so high that New Zealand police have received hundreds of reports of hives or honey being stolen and even reports of poisoned bees, so if you manage to get your hands on the jar, does it really taste any different than normal? honey, omg that is delicious, the taste is very strong, it is very thick compared to normal honey, it has a kind of nutty taste, it is not as sweet as usual honey, it is very smooth and the taste is quite similar to what I am. used to the texture it's really interesting it's very very thick almost like creamy manuka honey really is worth 100 times more than other honeys that's for you to judge but what's for sure is that no other honey in the world is so rare and unique that it needs to go through a laboratory before being sold every day the lottery makes tens of thousands of macaroons in pastries Laboratories like this the company sells its colorful cookies in 30 countries, but it all started here in Paris with a recipe of macaroni that hasn't changed For more than 130 years, we dive into how the lottery went from inventing the double-decker macaron to becoming part of an estimated billion-cookie empire.

Today, there are more than 110 lottery locations and more than 50 cities around the world where stores serve quason and a myriad of other French pastries, but what matters about the brand is the rainbow of macaroons in its shadow and the Parisian elegance in its spirit. So fancy that it costs about $3 per macaron, a steep price tag driven by expensive ingredients and a notoriously complicated baking process. It all starts with California almonds. shells, then the M almond shells, whole almonds that we use, we grind them ourselves with icing sugar and then Italian merang egg whites and sugar syrup.

If you buy a macaron from one of the L's International locations, it was made in Switzerland. The filter says that the macarons are not frozen, but rather cooled to what the lottery calls a state of hibernation before being shipped around the world, but if you are in a store in Paris or another French city, those macarons are made every day here in the laboratory outside of Paris and this is then baked for about 20 minutes, apart from that we make the filling, which can be a jam, chocolate ganache or caramel, then we fill the macaron with that filling and then they rest for about 8 hours to 24 hours. to get that nice soft texture and then we send them to the stores, the perfect macaron has a crispy outer shell, a soft interior and just the right amount of filling, if it's not perfect, two essential steps that we have here at L es are ruled out getting the right texture in the dough that's not too runny and not too stiff so that the mother has that perfectly round shape, not too big that you can't put it in the boxes and all that, and then the second stage that I was talking about is what a maturation process where everything comes together with the filling, the shell that gets that nice texture in the moral G pastry laboratory.

The chefs prepare 3,200 macarons a day using a recipe that has not changed since the invention of cookies at the end of the XIX century. It can not be written. You can't explain that just with math, it's literally just a skill that they've developed and they can say they can look at it, they can tell if it's good or not, they can try it and tell you. that in 2 days this Mac will be ready what has changed are the flavors, there are at least 20 main flavors, including Rose, pistachio and vanilla. Lotter bakers like Yom are constantly developing new ones, sometimes seasonally based like Rose and Cardan for Mother's Day in Paris and other location-based times like hemp macaroon and a vegan line sold in Los Angels.

Louie is lter founded the eponymous bakery on Ru Royale in Paris in 1862, but it was actually his cousin Pierre de Fontine who created the macaron version. Today we know, when he sandwiched two almond meerings around chocolate ganache in the 1890s, Pierre's idea was a success and was soon copied by patis across the city, but it took the original macaroon company 135 years expand to another location in Sham East The expansion began after the lottery family sold the brand to the holding group of the Paul bakery chain in the 1990s. The holding group repositioned in the late 1990s as a cookie house high-end that imitated luxury fashion houses.

In the late 90s it introduced new seasonal macaron flavors. fashion line launches, then the colorful cookies appeared alongside Hulk Couture in French L and Vogue and the rebranding suddenly worked, a symbol of luxury. The filter went from selling 3,000 macarons a day to 10,000 in 2002. Soon, food and travel bloggers began writing about the macaron which cemented L as a travel destination similar to the Eiffel Tower. As Lud's global influence spread among travelers and fashion lovers, he made his macaron in 2005, lter opened his first international location in London and then, 3 years later, another in Japan, in the US. , the macon's appearance in the movie Maran Tonette and the television show Gossip Girl popularized the cookie and in 2011, lter opened its first U.S. location.

Today, Madison Avenue in New York City is the largest supplier. important in the world of the famous French macaron, helping its parent conglomerate reach a billion dollars in revenue in 2018 because we do it for them, you know, customers go to Japan and people say to you, oh. You know, it's so good. I've tried whatever and when you come back to Paris they tell you the same thing and that really touches on breakfast, lunch and dinner. This is what I wish wasn't as busy as the place down the street which is a lot more famous and not as good that's all I'm going to say in a previous video Bas was our pick for best cannoli in Boston 3 2 1 oh my goodness, without a doubt, we could see from the inside how Boas Bakery puts the heart. at their canoli we are in a unique location we are not on Hanover Street we are on Salem Street where many people who have been in the area for a while still return it is not the exact tourist location Bas Bakery was founded in 1926 by Italian immigrant Antonio Bova.

The store is lined with walls covered with Italian food and sweets, but the cannoli is by far the best seller. My name is Dominic. I am the great-grandson of Antonio Bova. I am John. CL great-grandson of Antonio Bber, you also know Dominic and I, who are fourth generation, we know how important a family business is and we still have our hands in the business. Many companies can have name recognition and can sell out and very few people have a real name. family members are here daily, the bakery offers eight flavors of canoli ranging from traditional to New Age, so what makes our canoli the best is that it comes from spicy, we put passion into it and we constantly fill it, so it doesn't matter when.

You come, our cannoli are always fresh, this is the key because Bova Bakery is open 24 hours a night, the lines go out the door, oh cannoli, oh wow, this is so good, the traditional filling starts with a base made with ricottaof whole milk to ensure a smooth consistency. Dominic makes sure the sugar is well mixed before adding the whole milk. I just grabbed the filling and I already know it will make a great cannoli. The ricotta filling is separated to make different cannoli fillings like Nutella and pistachio that we are getting. I'm doing another pistachio taste test, that flavor is so nice.

I am in trouble. I don't think I can pick a favorite when I try these three later because the sensations are so good. Other new cannoli flavors include creme brulee cream and caramel mixes with ricotta filling topped with Heath bars, so I think we get a lot of our cannoli flavor ideas. I think a lot of them come from our help, if they go to the store. When choosing flavors they like, much of our help will make recommendations and customers will make recommendations on flavors they like. A definitely unique cannoli would be the Florentine. We make our Florentine with almonds, butter, sugar and honey.

Other places will just use it. a mix before they make their Florentine shells, ours is 100% from scratch, hand rolled, you won't find that anywhere else but B's Bakery, now you will fall in love with P, I know for sure, our three most cannoli popular. It's the Florentine chocolate chips and tret now we had to try all three this is a Hazard that works oh my goodness it's good right oh it's so good everything I said I wanted to look for it in the perfect cannoli like everything was proven the shell is super crispy the ricotta filling is super soft, light and fluffy, not too sweet and not too grainy, they know what they're doing here oh yeah, yeah, this is it, it tastes like a legendary dessert, she doesn't waste any time, this thing has some weight I don't know what a Florentine shell is I guess it's from Florence maybe it's French it's French it's from France I'll do it well I'll do it well I'll do it all this time that I've been embarking on a trip because I've been eating abundantly for the last few hours .

I thought every time I ate a different flavor I would be like, oh, this is great and then I'll have the next one. I'll be like oh, this. is my favorite and now I had the third one and I will definitely tell you that this is my favorite, the reason is that the cannoli shells, the normal cannoli shells, are more like a container to hold the filling and it doesn't really give it any filling profile. Additional flavor aside from the crunch factor in terms of texture, this crust is sweet, nutty flavored. Boston really knows how to make their cannoli.

I can tell you this is Rainbow Dongo, bite-sized orbs of cute, colorful Mochi. In a process similar to Taffy, it is made by hand daily along with a selection of other wagashi or Japanese delicacies. I've never had such a good Mochi in my life, thank you, thank you, that's Moi, oh this has been here forever and it's the best. Los Angeles' Little Tokyo is the heart of North America's largest Japanese American population. One gift that Japanese immigrants brought with them is this cute little Mochi snack. We are now visiting the oldest Japanese business in the country with the owner still making moochi. the way grandpa made it, come on after all these years, fageto has gained many fans who love the texture and taste of their mochi hi, hi Crystal, tell me a little about fetus and how long you've been in business , well, feto is the oldest store here in L.

Tokyo uh, we started in 1903 I'm the third generation, today we are making sakuramochi, it's our season, February and March we make Sak muchi for girls' day, what do you use for set it up? We use sweet rice and red auki beans and we are also making a number of other items, some more decorative traditional moochi, each one has a certain flavor or a certain texture, so if you want to see, we are busy working right now, so come back to Faget's kitchen. Brian Kito. He is more than a baker, he is shokunin or master craftsman, a title earned after at least 10 years of training.

He is known for his traditional Japanese desserts, including yokan, a sweet bean jelly served over white bean-filled mochi, decorated and topped with gelatin. There is also ogura an. Inverted mochi with the beans on the outside topped with a flower also sealed with gelatin to keep it soft and shiny. Firstly, I'm impressed by how much manual work there is at every stage, there's someone pouring, cutting, manipulating, mixing, stirring, moving something. from one table to another, I mean, everything is made by human hands and human labor. Fageto is known for his Rainbow Dango. It starts with a base dough that is steamed and mixed with sugar.

Mochi is edible on stage, but it's still not Rainbow Dango. It is folded by hand and shaped into long pieces that envelop the white Mochi. Now it is ready to be expanded section by section. Finally, each tube is placed in a wooden mold, but before that, getting them perfect takes a little effort, it's an exercise. okay, my arm is tired, my shoulder is tired. I have never really eaten Mochi until today like real Mochi, yes, very good, it is a pleasure to eat it because the texture is something that is not found in nature, you have to do it.

I have been in business for 44 years, full time, as you have been doing this for a long time and it is a family business. Have you had any special tools or equipment that have been passed down? Yes, we have it. some molds that have been passed down even from my grandfather's days, but due to burial during World War II. Many of my grandfather's things no longer exist, they were lost after the funeral. Brian's mom and dad struggled to rebuild from nothing more than themselves. They were soon back producing their legendary Mochi with a little help. Cory, my son, has shown interest in taking over and that is why we are preparing for him to be the fourth generation.

He's been here for a year and a half printing. He's in college, uh, you're five, yeah, three more, three more, it doesn't matter, it doesn't matter, she's him, the young man who looks like you walking, he's the one who almost looks as handsome as daddy, not only and is. so fragrant, oh it smells so good that even not eating it is a delight, you just can't find it anywhere else and it's fresh, it's not dry, the Mochi itself has a flavor that complements what's inside. I'm on my third bite. This texture can't be beat, it's the spot and it's really good, yes, no dessert is more classic than a deliciously gooey chocolate chip cookie and that's why people love bang cookies in New Jersey.

The best way to describe them is like those cookies I used to have at the cafeteria that are really sticky and sticky, but like they're more cooked, they're better than the ones from 3 years ago. Don't expect since then we sold out the first day and then sold out every day at the farmers market. Now George's team bakes more than 20,000 cookies a month using a recipe that George and his team spent 15 years perfecting. Ingredients sourced from around the world, whether it's grass-fed butter from New Zealand, chocolate chunks from Europe, or macadamia nuts from Hawaii, each affect the way these cookies bake and taste.

The store's best seller is its most classic version, the chocolate chip cookie with sea salt. This recipe uses a blend of white and brown sugar, locally milled organic flour, grass-fed butter, and milk and semisweet chocolate. Different chocolates give it different nuances and flavors, so they give it more complexity, so it kind of counteracts the difference between the sweetness of real milk chocolate versus the semi-bitterness of semi-sweet chocolate. Each cookie is topped with a pinch of sea salt because when it hits your mouth, it hits it in such a way that you bite into the cookie and then taste it. the combination of sweetness and saltiness is another popular menu option.

We love S'mores S'mores. I really love that one. I know they make a really good s'mores cookie, it's nice and gooey, but with the crunchiness out of this one. Doing so takes noticeably more time than the rest. Every s'mores cookie we make has to be assembled from broken grams that we break by hand and then place manually. Finally, each cookie is individually packaged in plastic so customers can see it. exactly what you put inside it also keeps them fresh and soft like it's sticky it's like it's big I can taste it's organic like it's good ingredients bang cookies initially didn't attract customers because of the cookies, but rather the name of the store itself we wanted a name that could attract attention because we had no marketing funds at all we wanted something that was quirky because we are the new players in the farmers market so we decided to call ourselves bang me Bakery in the Since the beginning, many customers They would look like it was a real name, like yeah, try the cookies.

Now they changed the name to be a little more kid-friendly, but the customers kept coming. It's 5:26. At what time you arrived? to l 410 because Jessica at the pizzeria said we had to try them because they are amazing and please get her t-shirt and with so much demand, bang cookies has already opened two locations in Jersey City and they have plans. Because there are more to come, that means more cookies for customers across the country who have already shipped them to states like California, Alaska and Hawaii. We're here in Milwaukee, Wisconsin, home to the largest concentration of Frozen Custard stores in the world.

Now Frozen Custard is not the same as ice cream and by law it has to have at least 10% butterfat and a lot more egg yolk, and because Wisconsin is home to a lot of dairy, it's perfect for stores by Frozen Custard. What are we waiting for? Go see how Frozen Custard is made. The custard is denser. Ice cream has a lot of air. This has less amount of air, so when you eat it, the custard goes to your popsicle and will stay there longer. It will melt faster, but before you try that delicious frozen custard, it starts out as this liquid dairy mixture.

The police mixture is top secret, but we do know that it has at least 10% dairy fat and more than 1.4% egg yolk, and these are Not just arbitrary measures to be officially considered Frozen Custard: the Administration The U.S. Food and Drug Administration actually requires these percentages, while their premium ice creams may have the same amount of butterfat that your average ice cream probably won't have and ice cream is even more unlikely to have as much egg yolk in it. instead of more air, as Scott said, the police get their secret mix from Galloway, a dairy processor that actually introduced Frozen Custard to the Midwest during the 1933 Chicago World's Fair, the dessert found a home in Wisconsin, it's More than 100,000 dairy farms meant easy access to fresh cream and butterfat milk.

We pour it into the hopper and then they turn on the machine. These machines operate at approximately 16°. Ice cream is all about temperatures, obviously you have to be below 32, but no. much less than 32, they are so custard that they work at a colder temperature. This machine is the one that actually does the work of turning the mixture into custard. As the machine freezes the custard, it adds as little air as possible, while regular soft serve ice cream may be about 40% air. Frozen custard can vary between 15, 18 and 30% air, which gives it a thicker texture than ice cream as it thickens the cream.

The machine slowly pushes the custard forward, once the custard reaches the right consistency it makes its way through the front of the machine. How old are you? These two machines were probably made in the mid to late 40's. Well, the police have a rather unique way of maintaining such custard. old machines running if something goes wrong, they actually call Leon, a competitor's Frozen customer position who also works on servicing old custard machines because El has a business, a machine shop, he builds all the parts for us for all Custer positions so if we need something we call them and they make parts that we need to keep our machines running 138 is it simple or is it vanilla we call it simple most people say it's vanilla vanilla is a plane until we add the vanilla extract, it's not vanilla custard that vanilla extract is what makes it vanilla custard right now we're probably spending close to $500 a gallon oh wow uh it's the main vanilla extract is like comparing it to a Volkswagen with a Mercedes we're using a Mercedes I can taste that expensive vanilla in this custard.

This vanilla tastes so good that it has a very creamy consistency. There is so much more deliciousness in a bite or a lick. I must say that this is definitely better than the ice cream from Sicily to the streets of Queens. Italian ice has been a staple for cooling off during the summer heat for centuries and one shop credited with bringing this frozen fruity treat to New York is Corona's Lemon Ice King. I think Lemon Ice King has been a staple of this neighborhood for a long time.Corona night is Corona that cream has a lot of flavor and it's delicious it's so good that you have to come to Corona and get some lemon.

The King of Corona began in 1944 when NOA Ben Faro began churning and selling ice out of his garage in a mostly Italian neighborhood Nia's son Peter partnered with his father to open a store in 1964, just in time for the Fair New York World Cup in Flushing Med is corono Park, which attracted more than 51 million people around the world. the New York World's Fair, the real lemon Ice King started here through Peter Ben Vero, you know, although we recognized the father of him, obviously yeah, he took it to the next level. That's Mike Zino and Vinnie barbacha, the current owners of Queens institution Pete to.

He was like my second father, probably one of my best friends and also an immigrant from Italy. Nia made her eyes the traditional way using natural ingredients in real fruit pieces, like in Sicilian granita, a semi-frozen dessert with a base of sugar and water, but what? What made Beno ICE stand out was its creamy texture, which was different from the thick, crystalline versions of the early Italian ices and which they achieved without using dairy, dairy, or any other flavor that you assume is cream ice cream. that you know he has. Milk has what it contains Dairy, it does not contain dairy, it is only our recipes that make the product the way it does, I can't say anything, but the best has always been eating it and, as you can see, still eating it, we get a lot of input from the neighborhood where it used to be more like natural lemon orange, that's a more traditional Italian flavor and that was what the neighborhood was now, as the neighborhood changes, we see that we are selling more mango P colada, more tropical fruits . here from oh, to trying this, is very overwhelmed by the praise.

I couldn't wait to get my share of Beno's iconic Italian ice from all 36 flavors. I decided to try their so-called classic peanut butter, which contains pieces of peanuts throughout, but first their most popular flavor the namesake lemon ice lemon Ice King lemon lemon is lemon comes in the form of a rose, so here you have it, this is really amazing on a humid day like this in new york city this is exactly what i wanted to try now it tastes like fresh lemons but it's also sweet so if you have a sweet tooth like me you would love this but if you are drinking italian ice for The first time you will feel like pricking on your tongue, but they are refreshing pricking because it is like the coldness of ice which is really so refreshing.

Do you want to try some? You guys are going to have to come to Lemon Ice King, this is Lemon Ice King from Corona's newest flavor, it's peanut butter ice cream, it's become a hit with the community and with a lot of people in New York, so I'm very excited to try it. This is the one I saw on social media and people love it. here we go omg I really can't believe dairy isn't in this because it tastes so bland and like any peanut butter ice cream I've had in the past yeah whatever flavor you're aiming for.

You'll find it's the best you've ever had - the 75-year-old recipe and largest window operation remains loyal to its owner and the neighborhood as Vinnie and Mike continue to hire local kids to make the Italian ice served by the queen of afternoon tea. with cones and strawberry jam, clotted cream is sometimes confused with butter because of its thick, rich texture, although it does contain some butterfat. In reality, clotted cream does not curdle like butter would, but rather the fat in the butter is slowly separated following a long and precise process. That here in Coral has been passed down from generation to generation, we are in Lesser Cornwell and today we are going to discover how clotted cream is made.

I can't wait to try it, let's see how it's done just by looking at it. It has the consistency of ice cream, it looks a little like ice cream, it has the texture of butter and the taste of cream, like heavy cream, yes, it's really like these three things together and they all come from milk, a very smart product, milk, yes it is. And how did that clever milk become such a product? Well-curdled cream starts with fresh milk that is pasteurized at 63° Celsius for 30 minutes. This temperature is ideal to preserve its creamy flavor without burning it.

It is then cooled to no more than 36° to force the separation of the milk into fat and liquid, the next step is to pour it into the separator that separates the cream from the milk. So how much milk are you putting in the separator here? It would be 35 liters of whole milk. There is usually 1 liter of cream per 12 liters of milk, oh okay, that's very small, but you still want to do something with it. Yeah, it's the cream of the crop, if you know what I mean, literally, literally the best part. It's not easy to do well, yeah, why is it so good?

I think it's the temperature that you know when you process the milk as well to make sure that you actually start separating it at the right temperature, the right consistency of the cream, my uncle, um. He used to sell his own cream and he taught me that if the cream sticks to your thumb, that's the right consistency, if it falls off, it won't be good, it's not good CU, it means there's still some milk in there, that's right . I don't want any, you'll be, you'll work with me in a minute, oh this is your test, oh it looks like the nail polish is good, the separating is done twice to get the richest green possible once the separator is removed ,Claire. he takes it apart to explain to me how it works here you can see a series of discs when the machine is on rotate and push the milk with skin through the SS while the cream that is thicker flows to the bottom as each part of milk passes.

These rotate at such a rate, each one of them, all the cream, yes, there is a lot, we all see that they all separate, they come off like this, obviously, we remove them every time we use them, but there is also a lot of fat that is keeps here. oh, it's probably very good for your skin as a moisturizer. Then the fresh cream is poured into small jars, skimming the milk twice. What we have is double cream to turn into clotted cream; It will need to sit for 12 hours in the refrigerator during this time the thickest part of the cream rises to the surface creating clots which will turn it into clotted cream, oh I see that's C, the clots, yes they cook the clots and the cream below should be runny compared to the top, so you've got that. beautiful crust, oh I see, so this is the way to go and it's a very, very long process.

Yes, it's definitely worth the wait to get it looking nice and bubbly. Yes, after spending the night in the refrigerator, the pots are ready to be. cooked Claire tells me that she found the perfect baking temperature and time to be 85°C for 1 hour and 30 minutes, this allows her to give the custard a nice crust without overcooking it. Oh and what you want is that lovely crust, yes it has CR. Watch it break there and then it's running. It's perfect to put that delicious bun on. Oh, make sure you have the crust on top. This has a good consistency because you have the bottom that is not too runny.

Get out of your bun, yes, your teeth will sink into it. Okay, now it's my turn. I'm not going to get a spoon as big as yours. Keep the cross. Make sure you go. Greetings, Greetings M, that was felt, yes, you feel it, yes. you definitely need a scone to go with it and you're not actually going to eat it on its own, unfortunately Claire had to run out to bottle the rest of the day's fresh milk so I sat down with Margaret, the farm owner, to enjoy the clotted cream in the most traditional way possible in an afternoon tea or cream tea, as it is called here in corn or not, the clotted cream is combined with strawberry jam and cones that Margaret herself made with a little whey leftover milk while spreading cream and jam on your bun. seems the most natural thing to do, the order in which you do it has long been the subject of one of the biggest culinary debates in the UK.

How should I start? Because I know there are a lot of rules here about how to approach this and I could be persecuted if I put one thing before the other, your scone and then in Cornwall you always put a little bit of jam on it first, so first the jam, okay, yeah, right? Why would you put the jam first and the cream last? Well, it's what we do. We've always done it here, but I think if you put the jam and put as much cream as you want, right? It's nice to have a nice big one that's enough for everything, yeah, at least, at least that. oh god, it's quite, uh, very good, this cream is nice M, it's okay, I can see why you put this at the end because it's actually what stays in your mouth M, you know when you have it and you just have it on the top. from your lips very, very good, I also like the homemade buns made by you, yes, I really like them, nice, soft and crumbly in the center, well, everything together is very good, yes, it's true, we are in ruo diula Italy and today I'm going to meet Vincenzo and Juliana, who make some of the most exquisite ice cream in the country.

Its history is as rich as that of its hometown, Ruvo, known for its architecture and rich craftsmanship. For the two brothers, it's about maintaining the craft of making ice cream. alive and the best way to do it is to take the family recipe from 1840 and never change it. Let's find out more. This is a story of how a family brought ice cream to a small town in southern Italy 180 years ago and gave it a home. The family recipe calls for just three ingredients so J Mambo has been made this way since 1840. All thanks to Uncle Luigi, who brought the art of making gerat from the royal courts of Naples to his hometown of Ruo, which has been synonymous with Jato since then.

Seven other flavors have been added to the original recipe from 1840, which is called king's cream: pistachio, almond, chocolate, nuga jandya and aen nut. All the ingredients are seasonal and that's why your winter flavor here will never be strawberry, but almond, this flavor. in particular, it is made with homemade almond butter that is actually ground before our eyes as we speak GR, now we are finally adding the third and final ingredient, milk, but we are not done yet, we need to cook it first and if you think you can skip the step, please keep watching. Juliana feels very convinced of this.

Now it's time to pour our cooked mixture into the ice cream maker, which will freeze the cream and transform it into G. You may have only been watching this for a few minutes, but it actually took us 5 hours to make just one flavor and , although I'm sorry that Juliana has to do this eight times a day for each flavor, I can't wait to try the flavor I'm working on today, so let's get to it. Will I be transported? to 1840 with this you know what I just said about making a flavor in 5 hours. Well, this tasting part was no joke either.

Julian and Vino are very serious about letting me try each flavor. Juliana continues to serve more ice cream for me and a special mention. It's going to I really thought we ended with a pistachio explosion which I loved, but I may have a new favorite after all, the king scepter. This one takes 3 days to prepare and is made with Iranian saffron. Juliana serves it in a cone filled with cream and pach P paste, then tops the ice cream with a little more cream and golden leaves. This team of bakers makes around 1,200 trays of baklava every week and master chef mhmed ainu has to pay close attention to every step of the process.

We visited Ainu baklava to see how their baklava is made in such large batches the day starts at 5:00am. making the daily dough durum wheat flour water eggs and salt are added in a mechanical mixer and combined for 20 to 25 minutes once soft the dough is taken out, cut and weighed and kneaded into small discs that are left rest for another 20 to 25 minutes. The discs are loaded into the cutter and moved back and forth to flatten and elongate the item. and generously cover them in starch so that they do not stick, each sheet of D is rolled until it is paper thin. forch for the foreign speech foreign foree speech for the speech for the speech fore speech foreign speech fore foreign for the speech fore speech spe fore next a mountain of special pistachios B is added to the foreign speech foreign speech foreign speech foreign speech foreign speech forigno fore speech for everyone Pistachios Mahamat uses are harvested locally and picked within 10 to 15 days of germination.

The pistachios are covered with another 15 to 20 layers of dough before being taken to the slicing section. Here it is mahed and her team adds the thinnest layers of dough on top of the baklava and laminates each layer with melted butter like with pistachios. Mahmmed carefully selects its butter from sheep that have been grazing on mountain plants to preserve its flavor. Butter melts with steam to speak. its fore foreign speech foreign speech once the last layer of dough is applied The bakers trim off the excess and cut strips along the tray, then cover the tray with another layer of butter and cut it again into their famous diamond shape.

The Baklava is now ready to bake mamed uses a traditional stone oven filled with oak wood to cook the baklava foree speeforee spee each tray bakes for 25 to 35 minutes depending on the style of the Baklava and how fake it is once cooked. The Baklava rests for up to 40 minutes. The baked baklava is placed on a burner so that the bottom becomes crispy. When it reaches the right color and consistency, it is time to sweeten the dish, but if there is not enough sugar, the Baklava will be too soft and dry, and if there is too much, it will lack consistency. correct sharpness and taste foreign speech foreign speech previous foreign speech foreign speech speech after 3 hours of preparation and cooking The Baklava is ready to eat.

Baklava is believed to have been adapted from a savory layered cake known as borak, which was popular throughout Central Asia in the Over time, it is believed to have been combined with the Arab practice of soaking cakes and donuts in honey or sugar syrup. . Some of the first mentions of Turkey Bava date back to the 15th century, it was enjoyed by sultans during the Ottoman Empire and remains a popular dish. among the locals today for Fore fore foreign speech foreign speech for speech forch forign foreign speech foreign speech for foree speech for spee speech forign spe foreign speech fore for speech foreign speech fore foreign speech foreign speech fore foreign speech