In recent years, the people of Mulhouse used to find, as a complement to the Christmas market, the Stuwa of the Guinguette d’Illfurth. At Bistro Oscar then in a mansion in Bas Rebberg, rue du Jura, Roselyne Vogel and her son Julien, delighted their visitors in a particularly neat decor.
Laboratory standards
But this year, like all restaurateurs, Roselyne and Julien saw their turnover drop drastically. “Uncertainly, we did not open the Guinguette from May to September as we do every year and we cannot open the Stuwa either,” explains Roselyne.
Mother and son therefore sought to diversify. “We wanted to sell the Guinguette pie crust. People like it very much and there is a demand. We also wanted to make herb quiche dough. But the manufacturing process is cumbersome to set up. We created a laboratory in an old room, the health services had to validate it. “
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Seeing the holiday season fast approaching, Roselyne and Julien preferred to slow down their initial project to make bredala dough. “Since people cannot come to us at the Stuwa, we are the ones who come to the people. “
For the recipe, Roselyne made “like at home”. The ingredients are all French. The flour comes from Oelenberg and the butter from Normandy. “There are no additives or preservatives. »The dough can keep for two weeks and can be frozen.
Three recipes
“It’s an ideal product for working moms, but the dough is also popular with older people who no longer necessarily have enough hand agility or desire to start baking. »And even if it is only a question of spreading and cutting stars, Santa Claus or other croissant in the dough, baking at home makes all the difference by bringing the scent and atmosphere of the holidays.
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Three different doughs are available: the traditional butterbredala, in other words the dough for the basic shortbread, the hazelnut version and the recipe with almonds and Christmas spices. “The package weighs 350g and makes a nice 320g sheet of dry cakes. “
If these recipes were not complicated to make, the packaging on the other hand was a real challenge for Julien. “It took a few weeks of thinking to find an airtight package. I made several prototypes before arriving at the result. “
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Points of sale
Production began last week and the dough is already on sale in various places in the south of Haut-Rhin: Boetsch-Wolf farm in Illfurth, Oelenberg, Île aux fermiers de Hirsingue, Ferme du Château de Pfastatt, Halle de Cernay, Fromager le Bouton d’or in Mulhouse and Brunstatt, fromager Wurtz at the market in Mulhouse, Mamma Lina, Rising domains , Italian village, Wittmann butcher in Mulhouse, Super U in Brunstatt …
“We have already made over 1,000 packages and are looking for new places. Delivery is made the day after the day of manufacture. “
When Christmas is over, Roselyne and Julien will continue with their initial project of selling pie and quiche dough. But for now, they are concentrating on their bredala dough… bredele?…. bredle ??? “My grandfather used to say,” explains Julien, “bredele or bredala, it doesn’t matter as long as the taste is there! “.
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