uncover the secrets and techniques of La Guapa

The growth of eating places and eateries follows a sequence of processes. To facilitate standardization and transport, recipes usually go down the trail of fewer and fewer pure elements and extra preservatives. The shock of anybody who sees the “closure” of the La Guapa empanada chain by companions Paola Carosella and Benny Goldenberg reaching different areas of the nation and opening its thirty second retailer is that “beg” nonetheless appreciates the artisanal phases of manufacturing. .

Launched in 2014 in São Paulo’s Itaim Bibi district, the culinary rules of the model are being carried by way of in an growth launched in the course of the pandemic with a R$ 50 million infusion from Idea Investimentos, a non-public fairness agency.

The underside line is that from the very starting, the corporate was designed to develop. “Paola and I believed we would have liked to choose one actually good product and use high quality elements,” Benny says.

Recipe “Ten Factors”

Specializing in a single recipe reduces the problem of sustaining accuracy. Within the case of the compulsory toasted empanadas, there are “solely” two issues: the batter and the filling.

The kneading, leavening and chopping of the Argentine-style dough, which consists of flour, coarse salt and lard (an alternative choice to the meat tallow used within the neighboring nation), relies on the machines. Repulg is made by the arms of staff.

Repulgar is like stitching empanadas collectively. There are various methods to make repulgi – rounder, spiked, left to proper, proper to left,” explains Paola.

This ensures a skinny thickness across the filling and a strategic buildup of dough across the edges. “It is not only a matter of aesthetics or custom, however one of the simplest ways to make our empanadas all the time juicy. It was by no means potential to alter that,” Benny says.

O repel additionally permits every unit offered for 9 reais to to me its format in line with the tastes of the menu. There are ten mounted and one seasonal, every little thing is working a chef who rose to prominence in Brazil when she was a decide on Band’s actuality present MasterChef.

Benny and Paola are driving La Guapa to different states.

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Hand-sealed empanadas

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To outline pairings, it isn’t sufficient to attempt for the most effective gastronomic chew. It’s needed that they are often reproduced in giant numbers and in nice element with out lack of high quality.

“It is very important have processes and standardization all through the chain in order that the empanada eaten in Itaim is precisely the identical because the one eaten in Brasilia. However standardization is totally different from pasteurization.”

After we perceive that as a way to scale the earnings we have to scale back it to seven, that’s, to 10, we don’t do it.”

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Each form, one style

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In accordance with Benny, the preparation carried out since December 2020 within the 2,500 sq. meter manufacturing facility positioned in Vila Leopoldina, the western zone of São Paulo, is precisely the identical as when the specialty was born behind Mangiare (administrator’s restaurant , which operated for ten years and closed operations in 2021). “It solely adjustments the scale of the pans and the variety of individuals.”

In follow, which means even with a month-to-month tonne of “free village hen”, the ingredient is hand-ground; that boiled eggs “from a worthy hen” are all the time ordered in salting with meat; in that Working Methods The greens that go to the pickling zone are grown by ecological cooperatives in Parelleiros, within the excessive south of São Paulo.

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Burnt empanada…

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… registered trademark

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Your complete computerized system that measures, attracts up the technical sheet of merchandise and calculates the manufacturing time exhibits that every batch is cooked for about 96 hours. Since truckloads of frozen baggage depart the manufacturing facility for the divisions every day, it is probably that the empanada eaten at this time was closed a couple of days earlier.

Nevertheless, all of the work within the central kitchen can be ineffective if all of the appetizers have been ready for patrons sweating within the oven.

Due to simplified work – orders are positioned and picked up proper on the counter – an important job of the handle staff is to organize pancakes with pancakes on time. In different phrases: full the artisan cycle by smearing the highest with egg combination (the egg combination that offers it a golden hue) and toasting it within the oven at 400 levels till it will get very burnt, as Paola says.

Do you need to know how you can do it? Click on on the picture beneath and take a look at the recipe written by the chef himself:

Empanada saltena da Paola Carosella

Simple problem

12 servings

see full recipe

12 cities, 3 states “and counting”

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Empanadas freshly baked

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From 2014 to 2020, La Guapa scored ten factors in São Paulo. Due to monetary assist and the development of the plant, the growth began on the first velocity and accelerated.

Ten extra openings happened in 2021, and income doubled. This 12 months it’s deliberate to triple the revenue on account of 20 vacancies.

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Lean in shops: direct order on the counter

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Companions: Paola and Benny

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A dozen have already taken place, together with the primary out of state, in Brasilia. The following one to open the doorways would be the one in Curitiba in August.

Till December, 500,000 hand-sealed empanadas should depart the central kitchen each month and ship them to shops in São Paulo, the Federal District, Paraná and different locations that the pair of visionary companions are aiming for.

By the seems of it, many different Brazilians can have an opportunity to attempt Paola’s horn. It’s because the manufacturing facility is able to end up – no extra, no much less – greater than three million empanadas a month.

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