Brioche de la muntanya at Bar Bauma: Català tradició s'usual touch - Som Essència

A Barcelona, ​​hi ha bars que formen part de la ciutat emotional landscape. Bars on time passes more slowly, where coffee smokes in the bar, where conversations cross the room without haste. Bauma Bar és una de les places: a lifelong Catalan bar, amb el soul de neighborhood, que ha de ser segur que preservi l'essència de la incorporació d'idees, que presumir que se situi down per a la fira.

Among aquestes idees, un dels mostos celebrats és el Brioche de la muntanya : a una única creació, diferents every month, les mixis tradition, seasonal products i que touch creativity that makes Bauma Bauma. El brioix és a mida del català cuisine, reinterpretat s love i sense permetre simplicitat que les característiques autèntics bars.

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October: “Flavors of home”, a brioix that speaks the language of autumn

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Fall came to Bauma s brioix que tasted like mothers, grandmothers, mountain hikes i slow cooking Sundays. L' October brioix could be called “Flavors of Home”, because there couldn't be a more accurate name.

Per estendre, buttery bread que embraced a Sausage de Perol , que sausage en els nostres, en el seu típic village, accompanied by Seasonal mushrooms , made to the point, s que les húmedes forest scent that marks the beginning of the cold. La ceps maionesa rondaran els set per a delightful depth, les coses que volen cloure les eis a second longer than necessary.

It was a brioix that needed no introduction. It was enough to bite it to feel at home.

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November: old clothes, chestnuts and crispy pork

November arriba per brioix que vindicat gourmet cuisine, que és a l'hora de fer, que a Catalunya has allà been able al torn leftovers in treasures.

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L' Old clothing brioche it va a directe blow to nostàlgia: estendre i deixeble pixat, cooked with patience, mixed s Chestnut maionesa que era reminiscent a fireplace, a forest, wet streets at dusk. Tot top off, a Crunchy pork which made each bite perfect mix between tradition, gluttony and charisma.

A powerful, delicious, very Bauma brioche: modernitzat clàssic sense elsosing a shred of its original soul.

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December: The next chapter is about to arrive

And now, December.
Massa lights, cold that asks for hot dishes, walks around Barcelona with scarves and hands in pockets. The month when everyone asks:

“And what will this month's brioix be?”

At Bauma, the answer always menges as a surprise. We know that it will be a seasonal brioche, s ingredients that speak of winter, perhaps with hint of Christmas, perhaps with touch of grill or always with local produce... but what we do know is that it will arriba with personality.

And it will arriba s that Bauma mix: classic and new setting at the same table.

If que es discoveri it before anyone else, just follow Bar Bauma on Instagram , where every month el brioche és presentat as it deserves: s video, s flavor i s desire per you to try it.

The brioixos of the month not a fad or a gastronomic whim. They are way to keep alive l'essència de neighborhood bar, 1 where lifelong people mix with visitors que ho discover it for the first time. El seu brioix és a bridge entre la nostra tradition and current creativity, mentre estendre bread i les usuals flavors, mentre el Bauma that was and the Bauma that is.

If you don't know them yet, now is the best time to start.
If you already follow them, you know that it doesn't fail.