Probably getting to know people like that, apart from the masses of knowledge, which they actually share with you, you get charged up with this incredible energy and you understand that you want to bring it with you, so that it will be here, in Chelny. It's like a puzzle that comes together.
Let's talk about the difference in produce, you mentioned that they are different in Europe.
Yes, there is a difference, you're forced to adapt some things. So, like, basically, the most difficult adaptation is butter and flour.
For example, French butter. At 24 degrees it won't melt. Its flexible, and doesn't emit water. Our butter, even if you take it at 20 degrees, it'll be soft, crumbly, watery. That's why the only solution with butter – is lowering the temperature in the production kitchen, only then it's possible.
In terms of flour – we don't have the same strong flour like they do in France – every time you need to work it out anew.
What does strong flour mean?
It's when there's a lot of gluten in it. Like in France, every type of flour is marked. And recipes all go like, for example: combine this many grams of flour no. 55, or no. 65. But here, we have 'Makfa' in the best case scenario. And so you try to adapt those recipes with flour, changing the amounts, changing and combining different types of flour, you do everything, in order to make it as close as possible to the real thing.
Is importing not an option?
After 2014, they have banned the import of goods. After 2014 I think, yeah, if I'm not mistaken. It's still the case now, we've just forgotten all about it. Right now we have many things that come to us through Belarus.