Category

Dessert

Category

Halva stracciatella from Gelupo

Gelupo frequently comes up on lists of the best ice cream in London, and based on this one flavour — yeah, that makes sense.  Though it’s hard not to compare all future gelato to the mind-blowing stuff I recently had in Italy, for gelato outside of that country’s borders, this is top-notch stuff.  It’s rich and creamy, and the addition of halva to the classic chocolate and sweet cream stracciatella combo is actually fairly ingenious.  It works really, really well.

Sausage roll from Pekarna Bu & Ba

As far as I can tell, this place isn’t even in Google Maps — it just happened to be near my Airbnb.  The guy behind the counter spoke perfect English (which seems to be pretty common in Zagreb), so I asked him what he recommended, and he pointed to the sausage roll, which he said he eats every morning for breakfast.  It’s not the most Croatian thing ever, but you know what?  The guy’s got a point.  This was really satisfying — the pastry was fluffy and fresh, and its slight sweetness contrasted very nicely with the salty hot dog.  I don’t know if I’d want to eat this on a daily basis, but every now and then?  Sure.

Frankfurter from Bauernmarkt Konstablerwache

If you’re in Frankfurt, you’ve pretty much got to get at least one frankfurter.  I’m pretty sure that’s the law?  I got this particular one from Bauernmarkt Konstablerwache, which is a great farmer’s market in the middle of the city with a whole bunch of different prepared foods and pastries you can try.  The sausage was, not surprisingly, very tasty; it was meaty, nicely spiced, and had a great snappy casing.  It even had a very mild kick to it, which was unexpected but thoroughly delightful.  This particular vendor didn’t have mustard or any other condiments available, and I was worried that the sausage would be too plain, but it was more than flavourful enough to stand up on its own — no toppings needed.

Croissant from Boulangerie Pâtisserie Ounissi

On this particular morning, I randomly decided that I should probably eat a croissant and found a well-regarded place that was within a few blocks of where I was; Paris being the magical place that it is, this just happened to be one of the best croissants I’ve ever had.  It’s intensely buttery; borderline too buttery, but it never crosses that line (the paper bag it came in was spotted with grease within seconds, and was practically translucent by the time I finished).  The exterior was delicately crispy in all the best ways, and the interior was light and fluffy, with just enough substance to hold together (it might actually be a touch too light and fluffy, but that’s a minor complaint).  And that buttery flavour.  Wowza.

I was actually pretty excited to try Hart Bageri.  It’s the brainchild of Richard Hart, the former head baker at the legendary Tartine Bakery in San Francisco.  He teamed up with Rene Redzepi (the guy behind Noma — generally regarded as one of the best restaurants in the world) to open his own bakery in Copenhagen last year.