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"The trend is to make good bread"

Trend

As soon as we enter in  Crustó at Muntaner street, we surprise his desk full of pasta, bread, a pastry that looks bright and many other products; its warm decor, its comforting atmosphere and the smell of freshly baked bread slides out from the bottom of the store (which houses the workshop) to the entrance, almost giving us a welcome.

Crustó is one of the strongest business projects in recent years in the city. The lively local environment makes us think that "no crisis" and the aroma invite you into a world where only good place to know about the tradition of baking.

Its owners, Ronit Stern and Rafael Campos, two businessmen and a passion for fashion and gastronomy, decided in 2002 to take two sabbaticals years and, after going around the world in search of new inspiration, found his future in the sector of restoration. Since then, they have ceased to be formed with key industry experts, and also investigating on their own, to learn all the secrets of bread and wine tasting. The project already in mind, in 2008 opened Crustó, his first bakery in Barcelona. They now have a total of three in the city, one in Sant Cugat and are in order to open a new store in Madrid.

Inside the bakery we get Josep Pascual who holds the reins of the workshops. He will explain about the "art of making bread" and the philosophy that the store has in regard to this commodity. Easter is one of the most relevant national and international panorama baker. It takes from 14 years to exercise this office with the same passion with which she took her first dough.

Pascual was European Champion in bakery in 2008, from 98 years teaching at the School of Barcelona and Madrid Bakers and has been chosen by the Spanish Confederation of Bakery to form teams that will participate in the next European and World Championships . It is also a real house talents: "I travel extensively in Spain looking for talent." His big challenge comes this year as part of the six jurors who will decide the best team of bakers in the world, the most important event in the sector which is held every three years in Paris. He is the first and only Spanish representative of this prestigious event.

In 2009 the management team of Crustó proposed Pascual to direct the doers and train the team of the company. An experience guaranteed also by the more than 5,000 students who have passed through his classes at various institutions and that, therefore, make you lose your modesty. He talks about bread making informed choices.

What do you think making bread in Spain?

The problem we have is that the bread industry is despised, it is not given importance. In the vast majority of the restaurants-not all-you put a pre-baked bread that is pretty bad and who is a chef who cooks has no notions of bread. In Spain it is not ever gave importance to the food on the table, unlike France, which itself has a solid industry to support it. There bakers who reach a high level are more than a cook. In Spain, the lack of training has led anyone to make bread and, consequently, there is a lack of professionalism and a devaluation of the product. There mixers but bread makers.

How to make bread, which process must be followed, what ingredients and how to use to get the most out of flour or dough how to give the highest level of acidity to then get the highest level of conservation ... all part of the heritage of traditional methods that, being little known, has gone to a lack of training and the disappointment of an industry to the point that "we do not currently bakers." But the problem is not only in the formation of a baker, but also of the client as "a hard time making people aware of the importance of bread on his performance in health as a 'regulator' (for it must have certain levels of acidity) and the myth that 'fat bread', has severely damaged the industry", he argues.

Crustó has demonstrated its success in the preparation of bread and being one of the bakeries that set trends in Spain and that, therefore, receive calls daily to find out "what is your key." Understand the raw materials (flour is used and where it comes from), how to mix the ingredients, have a 'sourdough' own with no additives or improvers the bread and let stand 24 hours are indicative of its best kept secret and reveal the organization a company which has three bread backery themselves. A business that work 15 continuous shifts. "I have no timetable ... there is always someone making a preparation," he explains.

Crustó made daily over thirty varieties of bread every week introduced some new features. Provides food to prestigious restaurants in Barcelona and Boca Grande, Bimbo's, Toffeess, Blanc, Bar Cañete, the famous Pinotxo, or the restaurant of the Hotel Bagués, Derby Hotels Group and jewelry Bagués-Masriera.

What is the difference between wheat bread and white?

The bread is a bread complete, ie that has all the members of the grain of wheat bran (bark), germ (DNA) and flour. The only white bread flour. The culture of white bread comes from rich French tradition when he removed the bran bread, and instead, the poor ate "Pa negre" but, at black health is better.

Let's make a marriage of bread with meals ...

Well, for stronger dishes like casseroles is advisable to eat breads that are more 'acidic' type pisco ... so food is digested better. In exchange for breakfast, snacks or dinner, bread is a better Vienna, torsats, chapatas because they are lighter and less acidic.

What is the trend in bread?

The trend, though it seems obvious, is to make good bread. Leveraging the best technology we have and make good bread. Unlearn what they learned and relearn how to do things right. Abuse and increased yeast to make bread in less time has led to damage the pan.

Why come to Crust?

Because not only come to buy bread made with quality and the best variety of wheat, but also for its atmosphere, enjoy a delicious pastries and a unique atmosphere.

www.crusto.es

Mercat de la Llibertat, prd 80-81

Valencia, 246

Muntaner, 363