Lunch at Etxeberri Jatetxea with oven supremo @salvaindustrial_bakery, Australia’s @vanrooymachinery, and San Sebastián’s @theloafbakeries.
Completely reassuring when your baking equipment supplier understands the best simple food, you know they’ll also understand the sort of quality you expect out of ovens, mixers, retarder-prover systems, that kind of kit. Salva’s CEO David Llordes Arratibel is (on the quiet) a brilliant cook too, so that again means they’re pretty much synced to the sort of end result you’re after.
So I started pondering: very often with many other equipment and ingredient suppliers I’ve end up eating unbelievably shit lunches with their management that just leave me thinking “you’ve got no idea about food, how would you know what I need from an oven, are we even in the same business?”. Salva understands good food, so you’re talking the same food language from the get go.
So at Salva’s local lunch place I had fresh beans and clams in soup, slow roast organic corn-fed chicken with grilled peppers and potatoes, and gateau basque, with tinto barberena out of giant glass tumblers, and DIY café con hielo. Yep, we speak the same language.
