09/03/2021 6:00 AM
Clarín.com
Gourmet
Updated 09/03/2021 6:00 AM
Young, slim, with a bun hairstyle and oversized trousers, this is how
Francisco Seubert
is seen
,
the Argentine baker whom
the prestigious international
travel and lifestyle
magazine
Condé Nast Traveler chose as the protagonist of the cover of the digital version of its latest edition
North American, entitled
The world made local
(which could be translated as "the world made local").
One hundred representatives from different cities around the globe shared the secrets of their places in the world.
Our “ambassador”, Francisco, is a millennial and
self-taught
baker
(he took
his first steps with YouTube tutorials
) who in 2021 went from having two premises of the Atelier Fuerza bakery in Recoleta and Colegiales to five branches.
"I started selling my first products on the street and it was a bomb, everything happened in a divine way," Francisco tells
Clarín
.
Located in key places in the Buenos Aires foodie circuit such as the thriving neighborhood of Villa Crespo,
F1, F2, F3, F4 and F5
-as their creator calls them-
are a sales success.
Francisco Seubert and his loaves.
Photo: Atelier Fuerza.
The boy from the interior (he was born in the Capital but lived a long time in Santa Fe, where he identifies his place of belonging) who until four years ago had not been defined by his current vocation
, became a benchmark of a new generation of Argentine gastronomy
that seeks to create a national identity with local raw materials.
The article in Condé Nast Traveler magazine written by the English journalist Sorrel Moseley-Williams, highlights that
her sourdough products are present in the bread basket of many
restaurants in Buenos Aires.
About his own production, Seubert says he
is obsessed with croissants
: “Our version involves a three-day hybrid yeast-sourdough fermentation method,” he explains.
It is a fanaticism shared with its clientele who well know that it is a precious delicacy that deserves an early start: on a Sunday at 11 in the morning it may be too late to get them.
The premises of Atelier Fuerza in Colegiales.
Atelier Fuerza is booming thanks to the renewing vocation of its creator.
The selection of the best organic raw materials and rigor in the work methodology are the keys.
Also revalue the Argentine classics: "I love that a croissant can compete with a croissant or that a ricotta cake can compete with a carrot cake," he tells Clarín.
Recommended by the baker Francisco Seubert at Condé Nast
In the note published by Condé Nast,
Francisco highlights the work of "hyper specialized" colleagues in other areas
.
In this context, he mentions the vegan Donnet restaurant, located in the gastronomic center of Newbery in Chacarita, whose menu is based on mushrooms, and also the Orei ramen bar by chef Roy Asato, which he defines as "a fantastic new opening" .
Among the best places to eat in the city, choose Anafe in Colegiales
: "For an electrifying meal, I order oyster mushrooms in chestnut cream and demi-glace sweetbreads."
He also mentions the Julia
de Villa Crepo
restaurant
run by chef Julio Martín Báez and Naranjo Bar in Chacarita.
"Belgrano's Chinatown is home to many Asian restaurants: I love kimchi ramen at Nobiru Izakaya," he adds.
Sourdough breads from Atelier Fuerza
The rise of the craft brewery in Buenos Aires also falls under Francisco's radar that
the pioneer bar Strange Brewing recommends
.
But the itinerary is not only urban, this young entrepreneur recommends going to one of the places where he lived, Cañuelas: "A must-see is Pueblo Escondido for its excellent charcuterie and cheese," he suggests.
To the international public that reads that magazine, it also
suggests visiting Mendoza
to recharge in the mountains, and
the Ongamira valley
in the northwest of Córdoba.
But Seibert's concerns outside the Capital are not merely touristy.
The young baker
intends to federalize his business.
The first objective outside of Buenos Aires?
The city of Rosario.
"I still do not have a specific date but it is one of our next steps," he anticipates Clarín.
Look also
Homemade bread: 10 mistakes that can make you go wrong
Sandwiches de miga: 8 unmissable options to try in Buenos Aires
