Crobliha or cronut Prague: Lukáš Vašek fry a mix of croissants and donuts
That once, basically, he leaves his former job and throws his zest into an industry that was foreign to him AND unknown, Lukáš did not even dream of that. But that’s exactly how it happened. “I originally did geoinformatics in an international corporation. But I had a feeling four years ago burnout. I wanted to run away from it and start do something with your own hands“Lukáš returns to the beginnings of his own brand Oh Deer Bakery.
Absolutely originally he was thinking about making classic American round donuts – donuts. “But at that time, a bag of donut shops burst in Prague. So when I thought about it, I remembered that I had encountered their special variant in America, cronutem, a compound of the word croissant and donut, ”he recalls. And things started moving. Slowly, but still.
Mix this and that
Bake a crobli that definitely it is not an achievement todaysince its origins date back to the 18th century, with which Lukáš would be extremely satisfied, more than half a year. So what exactly is that “crobliha,” a polished version of the English “cronut?”
According to Lukáš, this is about mix of baking and confectionery skills. “Dough preparation is, of course, bakery, but creams and garnishes are more confectionery,” he says. The joke is that it’s basically about a croissant dough donut that is not bakedbut fried. And anyone who has ever baked a homemade croissant knows for sure Making such a dough is definitely no fun.
Originally, Lukáš made a living as a geoinformatics in an international corporation. In the end, he decided to try to establish himself in a sector that was completely unknown to him. And so the crobli got to Prague.
Author: Lukáš Vašek – Oh Deer Bakery
“Until then, I didn’t bake anything. Leda pita bread that could break the windows, ”Laughs Lukáš. He went after everything himself, he did not seek advice from experts. “Maybe from mom or grandma. It cost me half a year of daily testing, trial and error, as learning how doughs work at allhow things are done. ”In addition to its very quality, its stuffed fried products were judged by those closest to it.
“Nobody even wanted to see it at home after those few months, so the pieces ended up in hens“Smiles” smiles “over that at least he was grateful to someone in the beginning. But everyone who comes will really appreciate that effort sample to the store either to Bělehradská in Vinohrady or to Purkyňová near Národní třída.
Ore beginnings
When he was already sure of his creation, Lukáš decided to introduce croblihy to the people of Prague in 2017. “In the first day of opening, I had 18 croblihy on offer. Only six were sold,He shrugs. As no one knew about his business and creations, the beginnings were pretty stiff. No wonder – Csomeone just doesn’t know today, let alone three years ago. “But it doesn’t happen so much as in the beginning that people would come up with a question in the door: What is this crobliha actually? ”Lukáš smiles.
Lukáš Vašek bakes such sweet creations to customers every day. David Winter
The initial setbacks managed to break up after a month thanks to social networks. “Only on the basis of a very commendable evaluation by Martin Kuciel, who is known as the influential food blogger Zucchini, did people really start to walk big. Literally from zero to one hundred, ”Says Lukáš. But the coin had two sides. With the rocket rise, there were also rocket problems, for example in the form of meeting demand.
“I haven’t made it at all,” he knows. “I was used to and able to make dozens of croblihand suddenly hundreds wanted me, “he adds, adding that he normally went to bed at 22:00 to walk into the company at 2:00 and prepare another daily batch. How many times did he not even manage to sleep?. “It simply came to our notice then. And it paid off, “smiles Opava, a native of Prague today. In each of its two Prague stores, it sells about 400 donuts a day.
From roller to machine
He walks through Lukáš’s hands every day 45 kilograms of leavened dough lined with butter. “Originally, I had to roll it out by hand, with a mini dough roller. Fortunately, I can task a machine today, “he says. I then have to let the dough rest for another five days to form in it required croissant bubbles. “It’s not easy, I’ve been learning almost so far,” he concludes with bold plans. He would like to open another store in Prague, and one day he would like to present “Prague croblihy” in neighboring Germany.
Lukáš Vašek is the owner of the OH Deer Bakery, where crobli is fried.
Author: Lukáš Vašek – Oh Deer Bakery