Anyone traveling in South Africa should not miss taking a tour along False Bay. Kalk Bay can be found between Muizenberg and Simon’s Town, and here, if the travel guide’s advice is followed is the Olympia Café directly alongside the coastal road. The book’s authors recommend a chocolate croissant, but we were excited by other things such as the Pig’s Ear (palmier) and Baked Croissant.
Along the way
David Sprüngli opened the Confiserie Sprüngli & Fils on Marktgasse in Zürich in 1836. In 1859, David Sprüngli and his son Rudolf secured a property on Paradeplatz in Zürich, although it was still little frequented, because they hoped the railway station would be built there. This was not to be, however, which gave the Sprüngli family sleepless nights, but vigorous building activity soon started around Paradeplatz. Bahnhofstrasse, which ran alongside, developed into one of the world’s most prestigious shopping streets. Today the Confiserie Sprüngli, with its sales business, associated restaurant, café and bar, occupies a prominent position in this area.
A report by Hans-Herbert Dörfner, an expert with the Senior Experts Service (SES) in the Foundation of German Industry for International Cooperation, Bonn, who was seconded by the SES to a vocational college in Cibadak/Sukabumi on the Island of Java (Indonesia) to train indigenous specialist teachers there in the manufacture of European breads and baked products.
New York City, 10 Columbus Circle: this is the location of one of the 430* branches of Whole Foods Market, an organic supermarket chain for which, according to the Handelsblatt trade journal, Amazon forked out around USD 13.7bn in June 2017. The concept is aimed at eco-conscious residents in big cities, and scores points for a quite unbelievably opulent assortment of organic foods at equally opulent prices, typical for New York.
Although at first glance Dublin is not really noted for the diversity of its baked products, an immense number of creative concepts are currently scoring points in the Irish capital. With its small pastry shops, bakeries and cafés, Dublin is in no sense trailing behind the trendy metropolises. Perhaps that’s also just due to movers and shakers like the two sisters Regina and Yvonne Fallon from the “Queen of Tarts” pastry shop, who returned to Ireland after learning their craft in New York in the nineteen-nineties.