Archive for January, 2009


bite me

bite me

If your mother were the typical busy-worker-Venezuelan mom, or  the not-much-dedicated that made breakfast for you all every morning before school, what she probably did was to drive fast fast fast to the nearest bakery around your house or school (there is one in EVERY corner in Caracas), give you some money (out of your allowance) to buy two cachitos (now called by me “horns”) and orange juice.

Venezuelans, does it ring a bell?

This “horns” are the bread interpretation of a ham croissant…interpretation because the dough is a bread dough, not a fluffy pastry one…and they are just fabulous, they are grease, sweetish and you’ll feel just full with one or two.

Now, this tasty “cachitos” have wheat bran, they are filled with ham, for the non-veggie ones, or with vegetables (do i hear any vegetarians calling?), and the recipe has butter, not shortening like original cachitos in my country. So, at last, this is my interpretation of the first interpretation! But just as delicious as any kind you may find down in SouthAmerica!

Si tu madre era de la tipicas madres muy ocupadas, trabajadoras, madres y padres a la vez, bien venezolanas, o era de las no muy dedicadas como para hacerte el desayuno a ti y a tus hermanos cada manana antes de ir al colegio, probablemente lo que hacia era salir corriendo, llevarte a la panaderia mas cercana de tu casa o de tu escuela, darte dinero (no de tu mesada) para comprar uno o dos cachitos con jugo de naranja.

Esto les recuerda algo, venezolanos?

Los cachitos son una interpretacion de lo que seria un croissant de jamon, ya que estan rellenos de lo mismo, pero la masa no es de hojaldre, sino de pan, pero son igual de fabulosos, son grasocitos, dulzones y con uno o dos quedas repleto!

Ahora, estos cachitos tienen afrecho de trigo y estan rellenos tanto de jamon como de vegetales para aquellos vegetarianos de los que tanto habemos…y la receta lleva mantequilla, no manteca como cualquier cachito en Venezuela, asi que estos son una interpretacion de la interpretacion! pero igual de ricos que cualquiera que pudieses encontrar por alla abajo en SurAmerica!


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Golfeados are sweet rolls very common, and famous, in Venezuela.

Every bakery has it own Golfeado recipe and it is basically made with typical Venezuelan ingredients: papelon (cane sugar), a salty, hard, white cheese, and anise seeds.

Just delicious.

And because Hestia Bakery comes from Venezuela….we cannot leave this wonder-sweet-bread behind!

Los golfeados son unos roles dulces, muy comunes, y famosos! en Venezuela.

Cada panaderia alla tiene su propia receta, pero todas llevan basicamente los mismos ingredientes, muy venezolanos ellos: papelon (o piloncillo), queso blanco salado y semillas de anis dulce.

Simplemente deliciosos.

Y como Hestia Bakery viene de Venezuela, no podiamos dejar de lado a estas dulces exquisiteces.

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pornografia culinaria

creatividad culinaria

This is the first bread Hestia started to produce for sale. It is a traditional Venezuelan bread ate during Christmas time since 1910. The recipe is anonymous. And here it goes!

The recipes are posted in separated Pages. Just look at the right side of the blog and click on each type of bread to find it!

Here in the Bay Area, as we all know, most of us are vegetarians…..

Hestia produces vegetarians “ham breads” as well as non-veggies…..only made by order.


the first ones!

Este es el primer pan que Hestia produjo para la venta. Es un pan venezolano tradicional que se come durante las Navidades desde 1910. La receta es anonima. Y aqui les va!

Cada receta esta posteada en paginas diferentes. Busca al lado derecho de la pagina principal y dale click a la receta que quieres ver.

Aqui en el Bay Area, la mayoria de nosotros somos vegetarianos……

Por eso Hestia produce “panes de jamon” vegetarianos tambien….solo por encargo!

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Ramses III Bakery

Ramses III Bakery

Bread, the result of baking dough made of wheat and water, has been one of the most important and complete foods for humanity. Back in the old days, milled wheat converted in bread was more like a cookie, flat, hard and crunchy, perfect to be used as a piece of cutlery, as Mid East cultures do.

It is certainly true that humans had eaten wheat since ancient times, but it is not until 4.500 years ago, approximately, that Egyptians started to make spongy bread similar to the one we all know today. Probably, the process where dough raises and, after baking, the result is a soft, fluffy bread, was discovered by chance when a Egyptian baker baked an old dough left forgotten for few days, being this one fermented by yeast spores and bacteria in the air, having as a result a fluffy bread. Greeks improved baker’s techniques creating stone ovens with domo shapes and adding other cereals, like barley, to dough. In turn, Romans were developing milling and kneading processes with which you could have a whiter, softer and high quality bread to consume.

Being bread so important for human diet, bakers were cared and respected. All knowledge and secrets were transmitted from father to son. It is said that by Jesus era, there were more than 300 bakeries. And with different European cultures being born, bread had a creative growth. Each nation, each region and each village “invented” their own special and unique bread, combining basic ingredients (wheat, salt, water) with new ones like sugar, grease, milk, eggs, fruits, etc. in different proportions, having as a result all those breads that we all crave for: Panettone, Brioche, Boa, Golfeados, among other thousand…

Modern times and industrialization brought big advances for baking. Roll mills were invented that were capable to separate wheat germ and bran automatically. Such things increased gradually the flour production capacity compared to the one made by old round millstones. New flour could be stored for longer periods of time without getting rancid and have a whiter bread because flour were now mostly constituted by the wheat seed endosperm. Gas and oil ovens were invented such as intense kneading machines.

Industrialization brought a massive white bread production to the detriment of flavor and aroma. During the 70’s in the U.S. and Europe a new movement was born that promoted the return of usage of natural ingredients trying to reduce and eliminate colorants, chemicals, additives and other artificial products that were very common back in those days.

This naturist movement had a huge impact on bread production. Gradually, some chemicals and additives in flours were forbidden. Quality of harvest wheat has increased because of the return of free chemicals cultivation. U.S. and Europe started to grow organic wheat, which had ancestral origin not genetically modified and no insecticides in its cultivation. Organic or biological bread is smaller, less white and a 50% more expensive than industrial bread, but for most people, this is the bread we preferred.

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