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The oven is about to operate at all times. It works nicely in Bologna, needless to say, but in Florence there is not any demand

for this :"we roll the dough to cakes before baking themso it is actually just the exact same thing - and without any reason to

reinvent the wheel." In Europe, the tradition extends back to the Omelette, once the dough has been rolled out by hand, and also

the very first break is made when the chef lifts it by the edge of this bit of the oven. In Italy, on the other hand,"there's an

oven at all times, so that we do everything with the help of an oven" Both Tort Botez Iasi and La Dolce Vite are still traditional

Italian creations, because the sweet flavor is improved, by the lack of sugar and the use of yeast. They both create a great cake,

the best in Italy. Both cofetaria la dolce vita stores are found in Bologna. If the Italians are near a bakery, it is never much for them to visit La

Dolce. It is a real sign of our attachment to their past, and a beautiful tribute for their continuing artwork. "Our bread is

neighborhood and has many nutrients. It gives the cake it that the most precious and tender texture." Tort Botez Iasi generates

the most exquisite and most outstanding crust, but it requires care that the edges are clean and smooth. It is really wonderful

that we've got an Italian bakery that offers the same experience as the best baker in France, in terms of the best crust. "Italy

has changed a lot, but La Dolce remains here," he says. The baker was talking about the art of introducing food in a manner that

draws the eye, not only of the customer but also of their chef. Pastry is a fantastic art, as it can say about the artist and the

individual who made it. However there's a tremendous difference between the Italians and the French:"The French have less care

about the components; they simply think of themselves." There is a Intriguing Gap between La Dolce Vita Cake Shop and Tort Botez

Iasi. Many visitors to La Dolce additionally see Tort Botez Iasi, since it's the nearest place for Italian food. A baker at

Bologna, another country where La Dolce is famous, is surprised when his clients will purchase Tort Botez Iasi as their first stop

in Italy. The pastry chef at Tort Botez Iasi lays about a different process, to create the light crumb, without which the whole

world of cakes could be unappealing. With the help of a buddy, the pastry chef creates a perfect dome, as it were, without

cracking. For the pastry chef, the key of the beauty of this La Dolce Vites is at the"program of different practices." The pastry

chef will take a concept and make it in a exceptional way. By way of example, a rich butter crust is shaped with several folds and

creases, and not only does this technique deal with the bottom, but also the sides of the cake, for the sides are sometimes

cracked. First there's the pastry chef. "In the past, if you wanted a pastry you had to get it from another country. Now, we take

care of it and deliver it from 1 store to the next."