A core precept of Slowpastry is the use of local products. In our desire to improve the quality of our patisserie and search for the best local products, in June 2019 we created a range of Km0 + products. The first of these, and the most emblematic for us, was the Madrilena. La Madrilena is a madeleine with a hump – inspired by French recipes – and made with a minimum of 70% ingredients from a maximum distance of 110km from Madrid: flour from Guadalajara; eggs from Ávila; butter, milk, and honey from Madrid Sierra … And we were proud to be able to demonstrate that this Slowpastry thinking is possible!
During this trip, we met Adolfo Casasempere, owner and promoter of the Finca de El Puente del Molino, in the Community of Madrid. A few years ago, Adolfo decided to start in the cultivation of red fruits, and especially raspberries (red and yellow!) because the climatic conditions in the Lozoya Valley were ideal for this fruit. Eating a raspberry that has not travelled hundreds of kilometers, or spent a long time in cold rooms running out of flavour, is difficult today. But thanks to Adolfo’s work, it is possible to discover the authentic flavour of a raspberry picked just a few kilometres from you!
We have been working with these raspberries – which are imbued with the soul of Lozoya – for two seasons now and we love being able to transform the raspberries from El Puente del Molino into our products. We make multiple creations inspired by French pastry chefs’ recipes: raspberry summer cake, raspberry charlotte, fresh raspberry cake … the latter being the queen of all!
A little over a month ago, the TVE’s Aqui la Tierra program interviewed Adolfo on his farm, and it was an honour for Florence Elisabeth, our founder and Slowpastry Pastry Chef, to support him by preparing a tart live, with fresh raspberries collected only minutes before. It was a nice way to show our commitment to local producers and products with soul. Don’t miss it!