Kaffee in Berlin

Berlin Coffee, like food, is up to par with NYC quality and prices. Coffee is a "hip" commodity and all the coffee shops have gourmet pastries. This meant I had to try something at each! Also, if you're vegan or dairy free Berlin has soy offerings for you. I'm not, but I like to switch back and forth between milk and soy. Coffee was good, and pastries were better!

The Barn | Flat White + Scone + Flapjack | Mitte

As I conducted my coffee research The Barn continuously popped up, and luckily it was located only a few blocks from my hostel. Keeping with my love of Flat Whites I snagged one here. I also grabbed a flapjack for breakfast which is equivalent to a hommade granola bar beware these are filling! My friend grabbed a raisin scone which was the perfect consistency! 

Espresso Ambulanz | Soy Macchiato | Mitte

This little place has a nice ambiance and the barista was very sweet. With your drink every patron gets a little treat. Mine was a little brownie.

Zeit Fur Brot | Soy Cortado + Laugencroissant | Mitte

I'd been reading about laugencroissants for weeks and couldn't wait to try one! Zeit Fur Brot was "the bakery" to have them at, so when I Rome.... This treat was delicious!!!!!! 1/2 croissant 1/2 pretzel I was in complete heaven with 2 of my favorite baked goods in one! My friend got a chocolate pastry which was equally as delicious. The coffee here was not my preferred, but then again they are a bakery and known for their baked goods which (again) are fantastic!

Koffain | Soy Gaelo | Kreuzberg

This drink is similar to a Cortado only in a taller glass. I had to try it as I'd never heard of it before. 

Five Elephants | Soy Cortado + Cheesecake | Kreuzberg

OMG one of the best cheesecakes I have ever had! Coffee was very good as well, but it's hard to focus on coffee with cheesecake this good!

In and outdoor seating and a cute little place. The owner was sweet and even made a special drink for my pal.

Cafe a | Soy Cappuccino + Blueberry Scone | Mitte

The cappuccino and pastry here were both good quality, however, nothing that  stands out in my mind. They do have other offerings including fresh fruits.

Einstein Coffee | Cortado | Everywhere - German Starbucks

This coffee did not warrant a photo, coffee was good for an "on the run" cup of joe, similar to a Starbucks. Avoid it if you can, but if you need your "fix" they will do the job.

A Moment to Ponder

A friend of mine that lives down in SoCal snapped this awesome photo + I wanted to share it with all of you! (With her permission of course) BIG thanks to the home girl Viki!! <3

Intriguing eh?? 

Until next time friends...Cheers!!

<3 Noonie

|The Epitome of Summer|

Happy 4th of July from us here @ BSOM!! 

Wanted to share this cake I made :) Hope everyone has a fun + safe holiday!! 

Until next time friends!! Cheers!!

<3<3 Nelli + Noonie

Pão de Milho | Portuguese Corn Bread

My recent travels (which will unravel over the next few months) have inspired me to create new dishes and try my hand at different pastries.

First up on the chopping block? This delicious rustic Portuguese corn bread.

My new Portuguese friend was the one who recommended it and I couldn't be happier he did. 

As you can see I made 2 different types 1 with buckwheat flour and 1 with spelt flour. They came out very different from one another. The buckwheat didn't rise much but had the awesome cracking effect on top, it's very hardy and heavy. The spelt flour rose and got that beautiful golden brown color, also hardy but lighter than the buckwheat. Now traditionally you would make one large loaf, but I like to create more individually sized loaves. Plus, how cute are baby loaves?!

Directions:

1. Prep the yeast according to the package

2. Mix the cornmeal with sugar, salt, rum, and yeast.

3. Mix in the hot water stir, and let sit 5 minutes.

4. Mix in the yeast.

5. Slowly mix in the flour, a little at a time.

6. Form into bread balls, whatever size you like. I split this recipe into 4 loaves. 

Place on a floured surface to rise. The bread should get those cracks on the surface to make it look more rustic.

- You can let it rise anywhere from 1-12 hours. I'm impatient so mine tends to only last for 1 hour or so. But my Portuguese friend recommends 12 hours. 

7. Place bread on a greases cookie sheet, or flat surface, and bake for 20 minutes. 

- bake time will change depending on how large or small you make each loaf.

When golden brown it is ready to be removed. 

8. Remove from oven and enjoy!

Yield: 4 small loaves or 1 normal sized loaf.

Tips: Eat with olive oil, honey, and salt.

Nom nom nom