We share our passion for food online on pgfoodies.com. We've decided to open our bistro, Etapa, which will be about real food and all about people. We will even hold some workshops. Peter would love to bake his sourdough bread there, but he needs an oven.
Author: PG Foodies
Fresh loaves of bread from wholegrain flours
We feed our starter 3 times a day
Can you smell a fresh bread?
A crunchy crust
That's us, Peter and Gabi
A bread from an ancient wheat - Kamut
A draft of a main room in Etapa
Peter loves bread-baking
A lentil salat. Can you say?
A pear crumble with raspberries
A gluten free french apple pie
A vegan chocolate cake with pears
A low-carb pie with spinach
A chocolate granola
A roasted pumpkin with eggs and cheddar
On the 12th of August in 2015, we were sitting at our favourite burger place in London, Patty&Bun. Our friend, Saima, drafted P&G on a napkin. At that moment, everything began to be all about food. We later came back home, moved to Prague, and started to write a food blog. And now, we're opening a bistro.
We would never have dreamt of it, but we always do everything with all our hearts.
In our bistro, Etapa, we'd like to connect people and good food. We will serve an all-day breakfast that's full of vegetables. Many of our offerings will be fermented. Peter would like to bake his whole-grain bread. He feeds his wild yeast three times a day, and our home oven is on almost all day while he polishes his bread recipes. Unfortunately, the cost of reconstruction is enormous, and we don't have enough for baker's equipment, ventilation, or–most importantly–an oven.
You know what? We're gluten-free at home. But we felt in love with baking sourdough bread. Baking great bread is an art. You bake with just three ingredients—water, flour and salt—but room temperature, flour, water temperature, kneading method, and starter activity all play a critical part in it. During fermentation, proteins, starches and gluten are broken. That's why sourdough bread is more digestible than other breads. But first and foremost, it tastes splendid.
Imagine Saturday morning with a loaf of fresh bread with a crunchy crust and open crumbs. That's what we'd like to prepare for you in Etapa.
You can follow us on Instagram @pg_foodies and see our progress in the bistro on this account, @etapa_pgfoodies. Peter works as a UX designer, and Gabi used to do PPC campaigns and now is a food photographer. The online world is fantastic, but our passion for food is more significant, and we've been dragged to have our place to make things happen in the physical world.
We believe that the best food ever is the one you share with someone.