Alsace – the Sauerkraut Springe

Art is an avid traveller, as you know. He loves to pretend he is a local interview people about the local food. It may be due to his charm, or the dead season he travels in, people are usually super helpful.

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Kougelhopf, Alsatian Brioche, or the “yummy yeasty cake we had with our coffee in France”. Traditionally, you dip the Guglhupf in foie gras, washing it down with some Riesling. But it pairs with coffee just as well.

The almonds perfectly baked.