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ANDREA ANDREOLI
You can find me in the kitchen at AL 71, up to my elbows in dough!
I grew up in a bakery situated in the green hills of Concesio, in the province of Brescia, Italy. I still live here today, at number 71, via Valsorda. This is where I dedicate my heart and soul to my dough mixtures and beehives.
I am both a pastry cook and a beekeeper: two important personal aspects that combine in my workplace.
I am both a pastry cook and a beekeeper: two important personal aspects that combine in my workplace.
A family of pastry cooks.
This pastry kitchen has belonged to my family since 1994 and I learnt the art of mixing from my parents. I’ve always been captivated by the magical combination of flour and water.
I’m young and always on the lookout for new openings.
In my work I’m always trying to develop different kinds of new, tasty leavened dough products. I never stop experimenting and creating, in the name of taste and innovation.
WHAT DISTINGUISHES ME
Passion
Passion for the job is vital for me. Without it AL 71 wouldn’t exist today. It’s only this passion that pushes me towards new openings and untrodden ground (at least, by me). Thanks to this impulse I’m able to get excited about my work and create new top quality products.
CARE, COMMITMENT, DEDICATION
Care
A basic aspect of my work philosophy is the dedication of time and care to what I’m doing. Patience, a watchful eye and the right moves are the first three ingredients in the production of bakery products at AL 71. This needs days, precise measuring and strictly controlled temperatures.
A CONSTANT EVOLUTION
Research
I firmly believe you can only reach the top of the mountain through research and constant training. My mountains are made of flour, sugar, yeast and honey, which when amalgamated become genuine artisan bakery products. The art of baking with yeast is a science in constant evolution and a whole universe to explore through research and dedication.
ANDREA ANDREOLI’S HONEY
My honey comes from the kitchen garden at AL 71.
1st. step
Removal of the supers
You start by removing from the beehives the supers which are full of honey. These are then taken inside.
2nd. step
Uncapping
You start with uncapping: the wax layer on each cell which protects and contains the honey is removed.
3rd. step
Honey extraction
All the honeycombs are placed in the honey extractor, which spins out the honey from the cells.
4th. step
Filtering and maturing process
The honey then is filtered several times before being stored in a steel drum where it is left for a few months to mature.
5th. step
Packaging
The honey is poured into jars and is ready for eating or to be used in my recipes.
COME AND SEE ME
You can buy the honey produced at AL 71 at our shop, together with my bakery products.
Come and taste my honey at AL 71. You can taste and buy my home-produced Acacia or Chestnut honey.
SPECIALITY
My mead
Together with the honey, I also produce an excellent mead, which is a perfect drink with my traditional panettone. It’s an alcoholic beverage made from water, honey and yeast, which requires a long fermentation. Come nad taste it in my workplace!
