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Both shops can be located in Bologna. When the Italians are near a bakery, it's never much for them to visit La Dolce. It's a real

symbol of the attachment to their past, and a beautiful tribute for their continuing art. First there is the pastry chef. "In the

past, in the event that you wanted a pastry you needed to get it out of a different country. We take care of it ourselves, and

send it from one shop to the next." There is a Intriguing Gap between La Dolce Vita Cake Shop and Tort Botez Iasi. Many visitors

to La Dolce also visit Tort Botez Iasi, as it's the nearest place for Italian food. A baker at Bologna, the other nation where La

Dolce is famous, is surprised when his customers will purchase Tort Botez Iasi as their first stop in Italy. "Italy has changed a

lot, but La Dolce remains here," he says. The baker was speaking about the craft of introducing food in a way that draws the

attention, not only of the customer but also of their chef. The pastry chef at Tort Botez Iasi lays about another procedure, to

make the light crumb, without which the whole world of cakes would be unappealing. With the help of a buddy, the pastry chef

produces a perfect decoration, as it were, without breaking. In Europe, the tradition extends back to the Omelette, once the dough

is rolled out by hand, and the first break is made when the chef lifts it from the edge of this piece of this oven. In Italy, on

the other hand,"there is an oven in any way times, so that we do everything with the help of an oven." For your pastry chef, the

key of the beauty of the La Dolce Vites is in the"application of different techniques." The pastry chef could take a concept and

bring it out in a exceptional way. By way of instance, a wealthy butter crust is shaped with many folds and creases, and not only

does this technique deal with the underside, but also the faces of the cake, for the sides are sometimes cracked. The oven is

about to work constantly. It works well in Bologna, needless to say, but in Florence there is not any need for it:"we roll the

dough into cakes before la dolce vita iasi baking themso it is really just the exact same thing - and no reason to reinvent the wheel" "Our bread is

neighborhood and has quite a few nutrients. It gives the cake it the most tender and precious texture." Tort Botez Iasi creates

the most beautiful and many outstanding crust, but it takes care that the edges are completely clean and smooth. It's truly

amazing that we have an Italian bakery that provides exactly the identical expertise as the best baker in France, in terms of the

best crust. The two Tort Botez Iasi and La Dolce Vite are still conventional Italian creations, because the sweet flavor is

improved, by the lack of sugar and using yeast. They create a fantastic cake, the very best in Italy. Pastry is a fantastic art,

as it could say much about the artist and the individual who made it. However there's a difference between the Italians and the

French:"The French have less care about the ingredients; they simply think of these."