This was an unusual event for the Bailliage. We started in the afternoon with a pastry class tutored by Joachim Caula, who has been Pastry Chef at the Kempinski Beijing for about two years.

In our class we learned how to make “Apfelstrudel” (apple strudel) and how thin the dough must be in order to be successful and how not make it tear. Strudel dough is actually very simple to make. Elasticity is key since, after at least an hour of resting time, the dough is first rolled out, then hand pulled so thin that one should be able to read a newspaper through it.

Besides this we learnt how to make gingerbread dough, cookies from it and how to decorate them with egg-white icing. Additionally we made basic marzipan figures whilst learning what marzipan is and how it is made.

After our class, Wolfgang Sesser, Brew Master of Paulaner Beijing, gave us a brewery tour during which he explained the beer-making process. He also explained about the purity law from 1516, the oldest food law in the world; that beer can only be brewed from water, malt, yeast and hops. No other ingredients are allowed in the process.

With the learning over for the day we moved to the beer hall were the serious beer drinking began. Chef Christian Meinhard of the Paulaner Braustube delighted us with Bavarian delicacies. We danced to Bavarian tunes and the “Muenchner Kindl”* dance group performed traditional Bavarian dances for us.

Thank you to the Kempinski’s team for an unforgettable afternoon and evening.

Bernie Sperk
Vice-Chancelier


* Münchner Kindl literally means “Munich child” in Germany’s Bavarian dialect and is the name of the symbol on the coat of arms of the city of Munich.