Dina Weber, the visionary behind Mysore’s renowned Sapa Bakery, is bringing the essence of German summer to Bengaluru with an upcoming pop-up brunch event. Fondly reminiscing about her cherished memories of long days basking in the sun, cycling through picturesque landscapes, and indulging in refreshing swims in lakes, Weber aims to recreate these experiences through a culinary journey inspired by her German roots.
Having relocated to India in 2015 and establishing Sapa Bakery in 2019, Weber’s passion for preserving cultural heritage and fostering connections spurred the idea of hosting a brunch that encapsulates the warmth and flavors of German summers. Conversations with friends and the enthusiastic response from her social media followers about her homeland inspired Weber to share her traditions and culinary delights with the Indian audience.
The brunch promises a delectable array of both savory and sweet dishes, each meticulously crafted to reflect the rich culinary tapestry of Germany. From the refreshing Hugo sparkling wine infused with elderflower syrup to the tangy rhubarb compote paired with sabayone, guests can anticipate an authentic taste of German gastronomy.
Drawing from her cherished memories of leisurely evenings spent in town squares, Weber has curated a menu that celebrates the vibrant flavors of south Germany. Key ingredients such as rhubarb, elderflower, asparagus, and Nürnberger sausage take center stage, evoking the essence of summer with every bite.
Highlights from the menu include tart flambé with creme fraiche and bacon, reminiscent of idyllic picnics; baby potatoes served alongside asparagus, hollandaise sauce, and ham, paying homage to the seasonal delicacy of asparagus; and a refreshing radler basil strawberry sorbet served in steel ice cream cups.
For those seeking a culinary adventure, Weber offers specialties like dampfnudel, a German steam bun filled with Nürnberger sausage, and Gouda Mornay, designed to evoke memories of festive gatherings.
Among the meticulously crafted dishes, Weber’s personal favorite is the rhubarb with chardonnay sabayone, a labor of love characterized by its intricate preparation process. From achieving the perfect texture of the rhubarb gel to delicately whisking the sabayone for its airy consistency, every step contributes to a harmonious blend of tangy fruit and sweet Chardonnay flavors.
Adding a personal touch to the dining experience, Weber will treat guests to homemade gummy bears, a beloved snack synonymous with German culture. Crafted with apricot and sour cherry flavors, these gummies are a testament to Weber’s dedication, requiring meticulous preparation and attention to detail.
As Bengaluru prepares to savor the flavors of German summer, Dina Weber’s pop-up brunch promises to be an immersive culinary journey, transporting guests to the sun-kissed landscapes and vibrant culture of Germany.