Chef Lumi Korvapuusti grew up in Finland where baking was not performed — it was simply done. Korvapuusti pulled from the oven on a Sunday, pulla braided for holidays, and kropsu made in a cast iron pan for breakfast without any announcement. The cardamom was always freshly ground. The dough was always given time to […]

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Chef Ilona Doboska grew up in Budapest where the café tradition is not nostalgia — it is infrastructure. Pastry cases are taken seriously, torte slices are cut with precision, and the difference between a well-made Dobos torte and a careless one is immediately apparent to anyone who grew up eating them. Ilona learned this early […]

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