{"id":20131,"date":"2014-11-18T15:28:08","date_gmt":"2014-11-18T14:28:08","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=20131"},"modified":"2014-11-18T15:29:15","modified_gmt":"2014-11-18T14:29:15","slug":"coffee-cake-high-level-michelin","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/coffee-cake-high-level-michelin\/","title":{"rendered":"Coffee and Cake at the high level of Michelin"},"content":{"rendered":"<p>Chefs who have been awarded with multiple Michelin stars often use their name to open &#8216;gastro bistro&#8217;-like restaurants. Some chefs connect their name to a bakery. For example this last year, some Fika\u2019s (a rendezvous for coffee and pastry) opened in Stockholm.\u00a0This summer I even stood in line at the Bouchon Bakery by Thomas Keller (two restaurants with three Michelin stars) in Yountville, California. Meanwhile, the Thomas Keller group already has five branches of the Bouchon Bakery, one with a caf\u00e9.<\/p>\n<h3>High level of Michelin at fika coffee shops<\/h3>\n<p>Recently I read an article in The Guardian by The Foodie Traveller who writes about the development of &#8216;Fika Bakeries\u2019 in Stockholm. Some famous chefs with Michelin stars did open a bakery, where they use their talents to lift the original Fika coffee shops to a higher level in Stockholm.<\/p>\n<h3>The Green Rabbit bakery<\/h3>\n<p>The Green Rabbit bakery opened in May 2014 and is owned by Mathias Dahlgren (two Michelin stars with his restaurant Mathias Dahlgren at the Grand hotel) and his executive chef Martin Berg in Vasastan, Stockholm. They seem to include delicate blueberries and raspberries muffins in their Fika.<\/p>\n<h3>Wienercaf\u00e9et, Lindeberg Bakery and Patisserie and Culinary Center K-m\u00e4rkt K-Mart<\/h3>\n<p>Wienercaf\u00e9et is also an example of a Fika Coffeeshop. Wienercaf\u00e9et opened last year by Daniel Lindeberg, who first worked with Bj\u00f6rn Frantz\u00e9n (Restaurant Frantz\u00e9n, number 23 on the World&#8217;s 50 Best Restaurants Pelligrino). Daniel Lindeberg left Wienercaf\u00e9et already to open Lindeberg Bakery and Patisserie in another part of Stockholm. In the culinary center K-m\u00e4rkt Daniel Roos (world champion pastry chef in 2012) opened a bakery, with chef Johan Gottberg and sommelier Jens Dolk.<\/p>\n<h3>Which Dutch chef follows these examples?<\/h3>\n<p>Just a bakery where we can buy great sweet and savory pastries, fruit salads, cakes and specialties of the chef, possibly with a coffee-to-go. In the neighborhood of Leiden please. I&#8217;m in Stockholm late December and will take a look at the concepts and would love share my experience with chefs who do have plans in this direction! ^ Marjolein van Spronsen<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chefs who have been awarded with multiple Michelin stars often use their name to open &#8216;gastro bistro&#8217;-like restaurants. Some chefs connect their name to a <a class=\"readmore\" href=\"https:\/\/www.horecatrends.com\/en\/coffee-cake-high-level-michelin\/\"> read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[80,85,89,109,110,113,124,122],"tags":[],"class_list":["post-20131","post","type-post","status-publish","format-standard","hentry","category-sector-2","category-fast-food-sector","category-restaurant-sector","category-trends-2","category-eating","category-hospitality","category-p-en","category-people"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Coffee and Cake at the high level of Michelin | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Which Dutch chef follows these examples of coffee and cake at the high level of Michelin?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/coffee-cake-high-level-michelin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coffee and Cake at the high level of Michelin | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"Which Dutch chef follows these examples of coffee and cake at the high level of Michelin?\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/coffee-cake-high-level-michelin\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2014-11-18T14:28:08+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-11-18T14:29:15+00:00\" \/>\n<meta name=\"author\" content=\"Marjolein van Spronsen\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Marjolein van Spronsen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/coffee-cake-high-level-michelin\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/coffee-cake-high-level-michelin\/\",\"name\":\"Coffee and Cake at the high level of Michelin | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2014-11-18T14:28:08+00:00\",\"dateModified\":\"2014-11-18T14:29:15+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3\"},\"description\":\"Which Dutch chef follows these examples of coffee and cake at the high level of Michelin?\",\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/coffee-cake-high-level-michelin\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/coffee-cake-high-level-michelin\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/coffee-cake-high-level-michelin\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Coffee and Cake at the high level of Michelin\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.horecatrends.com\/#website\",\"url\":\"https:\/\/www.horecatrends.com\/\",\"name\":\"horecatrends.com\",\"description\":\"Van Spronsen &amp; 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