00:00 The texture of the crusty dough with the tart base.
00:04 And the little spice note that the tonka brings.
00:12 But it's not over yet, because the cremeux is coming.
00:14 I was trained in the bakery.
00:21 I fell in love with bread after starting my training.
00:25 And then I gave life to this incredible material that is bread.
00:31 It fascinated me.
00:32 But only when I arrived in Paris, the doors were hard to open for me.
00:37 I entered bakeries where I didn't necessarily want to work.
00:39 Because as a woman, 15 years ago, it wasn't necessarily where we were expected.
00:45 As a woman, it was extremely difficult at times, and at the same time a very beautiful gift.
00:52 I was told several times that I couldn't be a woman, a chef, a mother, a businesswoman.
01:00 It was not possible.
01:02 So I wanted to give Tor.
01:04 Since this title, the orders have really increased a lot.
01:21 We are online, so customers order, and we manufacture.
01:26 We only make what we can make, we make as much as we can.
01:29 There are a lot of people, we recruit and we do our best, but it's still handicraft.
01:33 We can't make industrial quantities either.
01:37 So we order by order, and we keep all the love we put in it.
01:41 We can exchange.
01:44 [The film was made in Cooperation with the European Centre for Contemporary Art.]
01:49 [The film was produced in Cooperation with the European Centre for Contemporary Art.]
01:53 (door slams)
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