The growth of eating places and snack bars follows a succession of processes. To facilitate standardization and transportation, recipes typically comply with a path of fewer and fewer pure components and extra preservatives. The shock of those that see the “closure” of the La Guapa empanada chain, by companions Paola Carosella and Benny Goldenberg, attain different areas of the nation and open their thirty second retailer is that the “race” nonetheless enhances the artisanal levels of manufacturing.
The culinary ideas of the model, inaugurated in 2014 within the San Paolo district of Itaim Bibi, are maintained within the growth began within the pandemic with the injection of R $ 50 million by the non-public fairness agency Idea Investimentos.
The very fact of the matter is that, from the very starting, the corporate was designed to develop. “Paola and I believed we had to decide on a extremely good product and use high quality components,” says Benny.
“Ten factors” recipe
Specializing in a single recipe reduces the problem of sustaining accuracy. Within the case of the necessary toasted empanadas, there are “solely” two considerations: the dough and the filling.
The dough, the opening and reducing of the Argentine dough, made up of flour, coarse salt and lard (an alternative choice to the meat fats used within the neighboring city), is as much as the machines. The repulgue is completed by the arms of the staff.
Repulgar is like stitching an empanada collectively. There are numerous methods to do the repulgue: rounder, with spikes, from left to proper, from proper to left “, explains Paola.
This ensures a skinny thickness across the filling and a strategic accumulation of dough across the edges. “It isn’t only a query of aesthetics or custom, but additionally the easiest way to make our empanadas all the time juicy. Altering it was by no means an possibility,” says Benny.
or repulsion it additionally permits every unit, bought for R $ 9, for me its format in keeping with the flavors of the menu. There are ten mounted and one seasonal, every little thing works of the chef who turned well-known in Brazil when he was decide of the fact present “MasterChef”, by the Band.
To find out the mixtures it isn’t sufficient to goal for the very best gastronomic chew. It’s vital that they are often reproduced in giant numbers and in nice element with out dropping high quality.
“You will need to have processes and standardization all through the chain in order that the empanada you eat in Itaim is strictly the identical because the one you style in Brasilia. However standardization is totally different from pasteurization.”
After we understand that to scale the revenue we must decrease it to seven, which is ten, we do not do it. “
In response to Benny, the preparations made since December 2020 on the 2,500 sq. meter plant positioned in Vila Leopoldina, West Space of Sao Paulo, are precisely these of when the specialty was born behind the Cibo (the restaurant of the administrator who managed for ten years and actions closed in 2021). “Solely the dimensions of the pots and the variety of individuals adjustments.”
In follow it signifies that even utilizing a month-to-month ton of “free nation hen”, the ingredient is chopped by hand; that hard-boiled eggs “from a good hen” are indispensable ordered in a salteña, with meat; and this os The greens that enter the salty zone are grown by natural cooperatives in Parelheiros, within the far south of São Paulo.
All computerized, the system that measures the technical information sheet of the merchandise and calculates the manufacturing instances reveals that every batch takes about 96 hours to be prepared. As frozen sack vans depart the manufacturing facility day-after-day for items, it’s seemingly that the empanada devoured immediately was closed a couple of days earlier.
Nonetheless, all of the work within the central kitchen could be ineffective if all of the snacks have been ready for sweaty clients inside a range.
With the simplified operation – orders are positioned and picked up straight on the counter – an important process of the group on the addresses is to complete the empanadas on time. In different phrases: shut the artisan cycle by spreading the floor with crushed egg (the egg combination that offers the golden tone) and cooking it within the oven at 400 levels till it turns into very burnt, as Paola says.
Do you need to discover ways to do it? Click on on the picture under and uncover the recipe written by the chef herself:
Empanada salteña by Paola Carosella
see full recipe
12 cities, 3 states “and counting”
From 2014 to 2020, La Guapa reached ten factors in Sao Paulo. With monetary help and the development of the manufacturing facility, the growth shifted into first gear and accelerated.
In 2021, one other ten openings have been made and revenues doubled. This 12 months, the plan is to triple earnings with 20 openings.
A dozen have already taken place, of which the primary out of state, in Brasilia. The following to rise on the gates will probably be that of Curitiba, in August.
As of December, 500,000 hand-sealed empanadas are anticipated to depart the central kitchen every month to provide shops in São Paulo, the Federal District, Paraná and different areas focused by the shrewd pair of companions.
Apparently, many different Brazilians may have the chance to take a cone from Paola’s recipe. It’s because the manufacturing facility is able to launch – nothing extra, nothing much less – than three million empanadas a month.