January 2017 | Vol. 43
Freshly Homemade Past�ies
Traditional Pastry, Revived
Apple Turnover from Scratch
Glazed Croissant
Top 8 Polish Desserts
January 2018 | Vol. 43
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Freshly Homemade Pastries
Contents Features Traditional Pastry, Butchery and Cheese-Making Revived 8 Top 8 Polish Desserts 12 Famous Polish Chef Christian Bistro 24
ON THE COVER PHOTOGRAPHY Katelyn Kaiser FOOD STYLING Shari Kaiser PROP STYLING Tom Kaiser
6 Apple Turnover from Scratch
Glazed Croissant 14
Future Article 15
Future Article 18
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January 2018 | Vol. 43
EDITOR’S LETTER Katelyn Kaiser, Managing Editor
WELCOME TO THE FIRST EDITION OF CIASTO, our new quarterly supplement designed especially for people who might never normally consider picking up a food magazine. This is for readers who want to know more about polish pastries, and how to make them from scratch. While as a nation we might be living longer, we want to help you live better, too. But it’s not always easy to know what you should and shouldn’t be doing. We are bombarded by doctors and scientists giving us contradictory advice — eat this, don’t do that — so it’s difficult to know what to believe and what to ignore. We aim to cut through the confusion and give you clear, sensible and reliable information from writers and experts that you can trust.
EDITORIAL, CIASTO Director Ariel Baxter Managing Editor Katelyn Kaiser Editor-at-Large Mikayla Schwabe Senior Editor Heather Fillafer Assitant Editor Jacob Stueber Contributing Editors Grace Mankowski Sierea Berg Maggie Melotte Melanie Hiebler EDITORIAL PRODUCTION Director Jim Mullen Associate Editor Emma Voss Assistant Editor Zoe Lawrence DESIGN Creative Director Katelyn Kaiser Art Director Emily Vanderzanden Senior Art Director, Digital Ali Bachman
We want it to be entertaining and informative, at times contrary, but above all useful. Inside you’ll find a mixture of news, features and regular columns on a wide range of pastry-related topics.
CONTENT GROUP SVP, Content Jen R Director, Events and Special Projects Jasmin P Director, Shared Content
I hope you enjoy this first issue and do let us know if there are any topics you’d like to see covered in the future.
Services Adrianna Reese MARKETING AND MEDIA OPERATIONS Director, Media Operations Allan Kaiser Production Coordinator Terri Zoellick Director, Content Marketing Calli Weise DIGITAL PRODUCTION Director, Digital Products & Development Adiah Balz Manager Rebecca Lamermeyer
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Freshly Homemade Pastries
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January 2018 | Vol. 43
Apple Turnover from Scratch
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Freshly Homemade Pastries
Directions 1. Adjust oven rack to middle position and preheat to 400°F. Line baking sheet with parchment paper.
Ingredients 1 pound Granny Smith apples (about 3 or 4), peeled, cored, and cut into 1/2inch cubes 5 1/2 tablespoons granulated sugar, divided 3/4 teaspoon cinnamon, divided Water 3/4 teaspoon freshly squeezed juice from 1 lemon Pinch kosher salt 1 (14-ounce) piece blitz puff pastry 1 large egg, beaten
2. In a large saucepan, combine apples, 1 1/2 tablespoons sugar, 1/4 teaspoon cinnamon, and 6 tablespoons water and cook over medium heat, stirring occasionally, until apples have softened but still hold their shape, 8 to 10 minutes; add more water, 1 tablespoon at a time, if apples becomes too dry. Stir in lemon juice and salt. Set aside to cool completely. 3. Meanwhile, stir together remaining 4 tablespoons sugar and 1/2 teaspoon cinnamon in small bowl; set aside. 4. Roll puff pastry into a 5 1/2- by 21-inch rectangle that is about 1/4-inch thick. Trim edges and cut into four rectangles. Place puff pastry squares on prepared baking sheet. 5. Lightly brush edges of pastry with egg wash. Place apple filling in center of squares. Fold over puff pastry to create a triangle and gently press edges together. Using a fork, press edges to seal (see note above). Brush with eggwash and sprinkle tops with cinnamon sugar. 6. Prick tops of turnovers a few times with fork. Bake until pastry is crisp and golden, about 20 minutes. Let stand for 5 minutes, then transfer to wire rack to cool. Serve warm or at room temperature. This article first published in seriouseats.com/2014/06/3-recipes-tarts-to-make-with-easy-puff-pastry.html
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January 2018 | Vol. 43
Traditional Pastry, Butchery and Cheese-Making Revived By Magdalena Kasprzyk-Chevriaux
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Freshly Homemade Pastries IN POLAND, the catering and food
in the spotlight as its many chefs de
markets were brought to a halt for
cuisine. The country's most highly
nearly half a century. Some culinary
regarded pastry chef is Tomasz Deker – a
professions that are being reborn
distinguished specialist but unknown
today are spurred by passion rather
by the wider public. The same goes for
than government regulation.
Bożena Sikoń, Poland's most famous
Kitchen and pastry chef
female pastry chef and manager of
Before 1939, the art of cooking was
an esteemed trade but it wasn't in the media's spotlight as it is today. In the Polish People's Republic on the other hand, professional cooks were placed low on the social scale. In contrast, over 80 per cent of Poles today consider cookery an attractive and well-paid career. Some say that fashionable cooking is the new sex. Becoming chef de cuisine in a respectable joint is a dream come true for many young people. Kitchen chefs also make the reputation of a restaurant. Talented and creative cooks are recognised in the milieu and in the media. The career and its representatives are thought of as appealing. That shouldn't come as a surprise, because young chefs are often welleducated, erudite people who speak foreign languages, are open-minded and passionate. Many of them studied abroad, such as in the UK, and they bring Western standards back to Poland. But why do they leave? So far, there are no renowned culinary schools in Poland. "The state vocational education system is lagging behind and doesn't guarantee a genuine education in gastronomy or practical skills", explains chef de cuisine Adam Chrząstowski from Krakow. There's an ongoing debate about whether a professional cook is a craftsman or an artist but we'll leave that aside here. What we can say for certain is that apart from a dose of luck, talent and distinguished taste buds, in order to be successful in the profession, one has to be on top of current trends, have foresight, skill, knowledge of the past, imagination, and a sense of aesthetics. Polish pastry chefs are not as much
the pastry shop in Warsaw's Jan III Sobieski hotel, who graduated from two prestigious French pastry schools. She presents a TV show about baking. Pastry shop owners complain about the level of the graduates of Polish professional schools. They aren't familiar with classical recipes, and they don't pay attention to the quality of ingredients. On the other hand, those who dream about becoming pastry chefs lack guidance on how to start their careers. The Warsaw-based Lukullus pastry shop offers modern products and toned-down classics. It was established in 1946. The Wedel chocolate factory was opened by Jan Dynowski after World War II. The family-owned business survived communism and has flourished recently. Lukullus is in the hands of the third generation of the family: Albert Judycki – grandson of the original owner, and a graduate of ethnology, anthropology and pastry-making at the famous Le Cordon Bleu in Paris. His business partner Jacek Malarski graduated in acting and from the Ecole Gregoire Ferrandi in Paris. Lukullus' quality pastries are just as good as their Parisian counterparts. The same cannot be said of breadmaking. Young people don't want to learn the profession. According to some, this may mean the closing of many bakeries. At the same time, consumers complain about the deteriorating quality of bread and other baked goods. Perhaps that's why many people have turned towards making bread and rolls at home – without additives.
Cheese-making
Thankfully, the days when only two types of cheeses were consumed – white and yellow – have long since
passed into the history books. Cheese-making as a profession and a way of life has flourished over the last couple of years. Despite the lack of official statistics, Poland has several hundred producers of farmhouse cheeses, made with quality ingredients. Gieno Mientkiewicz, Poland's best known supporter of inland cheesemaking, is a promoter of Polish cheese. He searches for outstanding cheeses and brings them to other parts of the country. "Taste, the craft and creativity are becoming increasingly important," he says, "there are many cheeses now which can stand up to low quality, sham cheeses and the strange inventions of technologists". Who are the good cheese-makers? They are people with passion, some of whom ended up doing what they are doing by complete accident. Many moved from the city to the countryside. Many take inspiration from other cultures – Italian or French. It's a tough business. First of all, Poland lacks the centuries of experience enjoyed by these two countries. It's very hard to build a distribution network or create a brand over a decade or two. What is more, the Polish government doesn't give much support to small producers. Cheese-making is a niche profession, but farmhouse cheeses have nevertheless reached a wider circle of consumers, not just foodies. There are two important "cheese basins" in Poland. The first is in the north east of the country: in the vicinity of Wiżajny, Tykocin and Korycin, where delicate cheeses called breakfast cheeses are made. The second cheese-making region is Lower Silesia. Here, they are made by eccentrics who experiment with texture, tastes and ingredients. Their products can be found at local and industry "festivals of taste" that take place in different parts of the country. Some can also be bought online. The cheeses of the most respected cheese-makers also can be found on the
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January 2018 | Vol. 43
menus of the best Polish restaurants:
He teaches respect for farm animals, and
a farmer is a conscious choice. The
łomnickie goat's cheese (made by the
knows the problems of niche breeders.
profession is becoming more and more
Sokołowski family from Jelenia Góra);
He tries to convince people to buy
popular, even among people with
Rancho Frontiera (matured sheep and
seasonal meat, and to change the eating
no farming traditions. Agritourism is
cow cheese made by Rusłan Kozynko);
habits of Poles.
on the rise. Not all farmers produce
kaszubska kozę cheese (made by the Strubiński family from Kaszuby); cheese from Wiżajn (matured cow cheese) and grądzkie cheeses (matured goat cheese from the Wielkopolska region).
Butchers
The butcher profession is not highly thought of in Poland. There are few good butcher shops and few professional charcuterie and sausages makers. Nevertheless, some do exist, like the son of Stanisław Mądry from Liszki near Krakow, a renowned producer of sausage (kiełbasa lisiecka) who goes abroad to study the secrets of butchering and cutting meat. The profession is demanding. It requires passion, knowledge, patient, and dedication, and has to studied for an extended period of time. Grzegorz Kwapniewski from Warsaw is
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It is widely believed that after Poland gained access to the free market in 1989, the quality of Polish sausages and charcuterie deteriorated. The hams and bacons in stores and supermarkets taste nothing like the ones that were once made at home. Good quality charcuterie is hard to get and found mostly at food festivals or organic food markets. But thankfully, Poland still has butchers who wish to sustain the rich Polish tradition of charcuterie in spite of the legislative obstacles. For example, there's Michał Marcyniuk from Warsaw, a sound specialist who quit his job to open a food stall selling craft characuterie called Dobra kiszka. Only a year ago, Marcyniuk didn't eat meat because the offerings in stores didn't satisfy him.
Farmer
Sons used to follow in the footsteps
lovingly called the "chief Polish butcher"
of their fathers and take over their
or "crazy butcher". He's an economics
land and farm. Despite partial
graduate but a butcher out of passion. He
collectivization, millions of farms
owns three high quality butcher shops in
survived communism in Poland. But
Warsaw. Chefs de cuisine rejoice over his
towards the end of the Polish People's
talent and mastery. Kwapniewski often
Republic, the Polish countryside
gives interviews, and educates the public.
was underdeveloped. Today, being
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organic food but at least the origin of the product is known. Many experiment with rare and forgotten vegetables. Warsaw's most famous farmer is Pan Ziółko (Mr Herb), or Piotr Rutkowski. He sells different sorts of tomatoes at reasonable prices and rare vegetables and herbs. Some farmers provide home delivery. Such produce is sold at prices that are beneficial to both the buyer and the seller. This article first published in culture.pl/en/article/traditional-pastry-butcheryand-cheese-making-revived
Freshly Homemade Pastries
Blueberry fritters are a great way to use up some of your bumper crop of berries.
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January 2018 | Vol. 43
Top
8
Polish Desserts By Joanna Warsaw
CURIOUS TO TRY SOME POLISH FOOD? Don’t forget about the top 8 polish desserts that you have to try while visiting Poland!
honey, dried fruits and big amount of dried orange. The origin
1. Pączek
the popularity of the cake.
Typical polish pastry, similar to doughnuts. They are deep fried pieces of dough filled with jam or any other sweet filling such as caramel or chocolate. They are usually covered with powdered sugar and dried orange pieces. Pączek is famous in Poland since middle ages and is the most famous polish dessert which even has its own national day which takes place on the last Thursday prior to Ash Wednesday. The reason for choosing this date is to use all the fat and sugar available in the house before Big Lent as its forbidden to eat them during this time. On this day whole families gather
cake would fast find a husband and get married which helped People believe poppy seed cake helps for a good sleep so piece of this cake with glass of milk is used for insomnia.
4. Pierniki
Cookies in chocolate or in sugar coat made from gingerbread pastry with spices such as cinnamon. Filled with jam with different flavors – most popular ones are rose, strawberry or plum. They have different shapes, mostly connected to Xmas time as they are traditionally served on Xmas eve but you can easily buy them during the whole year in any city in Poland.
together and eat as many Pączki as possible. It causes big
The first documented trade of gingerbread biscuits dates
queues to local bakeries and high consumption of calories.
to the 17th century, where they were sold in monasteries,
2. Szarlotka
pharmacies, and town square farmer’s’ markets.
This dessert came to Poland 19th century from France. It was first baked by Marie-Antoine Carême – cook for Russian emperor Alexander I. It was named after another emperor of Russia – Charlotte of Prussia. It consist of shortcrust pastry and apple filling mixed with cinnamon and cardamom. It’s
The pastry needs to be prepared around 4 weeks before baking and places to chill in cold,l dark place. If you try to bake pierniki before long chilling time they will be as hard as the stone after baking so don’t try it to keep your teeth safe. While travelling around Poland you cannot miss the interactive
typically served hot with piece of vanilla ice cream.
gingerbread museum in Toruń. You can learn there about
3. Makowiec
cookies history, legends and try to bake some yourself. It’s a
Typical cake prepared for Xmas eve. It is typically a yeast base
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of the cake says that all the girls preparing poppy seed for this
filled with poppy seed mass full of walnuts, almonds, raisins,
great entertainment for both – children and adults! You can buy bag of pierniki in any supermarket in Poland – normal price should be between 3zł and 8zł depending on the
Freshly Homemade Pastries size and flavor.
5. Sękacz
This is one of the most difficult polish cakes to prepare. More than one person has to take part in the preparation. The cake is at least 70 cm high and contains at least 50 egg yolks, 1kg of sugar, 1 kg of flour and 1 kg of butter. Because of this it’s pricey and you cannot eat too much of it. It takes at least 8 hours to prepare this cake as it’s baked in layers on real fire. After cutting into slices the cake should look like the tree trunk. This cake is traditionally prepared for Easter time and the most traditional production takes part in north-east of Poland, in the lakes region. The legend about the cake says that it was first prepared for the visit of the Queen – Bona Sforza and she liked the cake so much she decided it will be her son’s wedding cake
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and that’s how the fame of the cake was spread widely.
6. Krówki
The literal meaning is “little cows”. Typical polish semi-soft milk toffee candies – hard and crispy outside but inside is soft and sticky. Most of the brands have each individual candy wrapped in white-and-yellow paper with a picture of a cow. The original recipe contains milk, sugar, butter and cream with additional flavor (vanilla, cocoa, coconut, nuts or coffee).
7. Ptasie mleczko
This soft chocolate-covered candy filled with soft meringue literally translates to “bird’s milk”. It is one of the most recognized sweets in Poland and has exclusive rights for the name. The origin of the name comes from ancient greek where “bird’s milk” is an idiom meaning “an unobtainable delicacy”. In Poland, Jan Wedel, owner of the E. Wedel Company, developed the first ptasie mleczko in 1936 and the one produced by Wedel is the only original one. There are many varieties of flavors available on the market such as – coconut, strawberry, cocoa, orange or caramel.
8. Kremówka
Polish typical cream pie. It is made of two layers of pastry, filled with whipped cream and vanilla pastry cream (custard cream) or sometimes egg white cream, and is usually covered with powdered sugar. On 16 June 1999 pope John Paul II mentioned that after he had completed his high school exams, he had kremówkas with his colleagues in his home town of Wadowice. They made a bet who could eat more. The future Pope ate eighteen kremówkas but did not win the bet. This fact was famous in media, and kremówki from Wadowice became popular in Poland as “papal” kremówkas.
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January 2018 | Vol. 43
Glazed Croissant
TODAY, the reach of the croissant goes far and wide with France, Austria, Argentina, Italy, Poland, America, Australia and many other countries having notable and delicious variants. The history of the croissant is a story of the ages, with different countries, battles and royal figures defining what this delectable pastry is today! The croissant isn’t just a part of history, it is history.
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Freshly Homemade Past�ies
Magazine Style Guide
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style guide AUDIENCE
MISSION S TATEMENT
The audience for this magazine would be mostly women, over the age of 25 who are moms. It is also for those who love to bake, are chefs, and owns a bakery/ restuarant. Our mission is to inspire and fulfill people to be the best bakers they can be.
MAGA ZINE LOGOT YPE Typeface used in logotype are Bakery, and Gabriola for the tagline. Styles aoplied are upper and lowcase, bolded script font, with tight tracking. single-color/ black
logo reversed single-color/ white
magazine logo option
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COLOR USE
Pantone 188 C C33 M93 Y74 K38 R122 G35 B46 Hex# 79232e
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Primary Color This is used in the magazine to help identify the brand as well as for primary elements including logo as as part of the visual scheme in the magazine. The primary color can be used as tints in the percentags as follows: 90% 75% 50%
GRID S TRUC TURE For the print magazine: Margins of .5 inch at the fore edges and page top .75 inch for page bottom A six column format with .125 inch gutter between columnas is being used.
style guide T YPEFACES + S T YLES
Cover Line
Cover Lines:
Avenier Heavy 20/24pt
Section Headings:
Georgia Bold 63/87pt
Feature Heading:
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Subhead:
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Author Byline:
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Author
Body Text:
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Typical cake prepared for Xmas eve. It is
Title Title Subhead
typically a yeast base filled with poppy seed mass full of walnuts...
Masthead Title:
Georgia Regular 7/8.4pt
Masthead Title
Masthead Sub:
Georgia Bold 7/13pt
Masthead Sub
Masthead Names:
Georgia Italic 7/8.4pt
Masthead Name
Running Headers:
Gabriola Regular 11/13.2
Running Header
Georgia Bold 7/8.4pt
Running Header
Citation Text:
Citation Text
Avenier Book 7/8.4pt
WEB L AYOUT The design layout is optimized for Mobiles users. A simple four 3 column scrolling format is followed with a navigation bar that sides out over the homepage from above.
T YPEFACES + S T YLES Feature Headings H1: Gabriola Regular, U&lc Size: 136% Headings H2: Georgia Bold, U&lc Size: 120% Subheads H3: Avenier Medium, U&lc Size: 110% Author Byline: Avenier Oblique, U&lc Size: 100%
beginning example of mobile homepage above showing subscription below
Paragraph Text: Avenier Light, U&lc Size: 100% (12px)
January 2018 | Vol. 43
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