Why is the Pastry War closing?
The lack of business, the lack of promised financial support, and the pending end of our lease term means that we cannot confidently renew our lease despite our very supportive landlord.” While Heugel says that he believes downtown will recover, it is happening too slowly to justify keeping The Pastry War open.
Is the Pastry War closing?
The Pastry War, the Downtown bar focused on agave spirits from Bobby Heugel and Alba Huetra, will shutter at the end of the month. Heugel announced the closure in an Instagram post on Wednesday evening, saying that the bar’s last day of business would be Saturday, October 30.
Why is it called Pastry War?
Pastry War, (1838–39), brief and minor conflict between Mexico and France, arising from the claim of a French pastry cook living in Tacubaya, near Mexico City, that some Mexican army officers had damaged his restaurant.
Who won the Pastry War?
French victory
Pastry War
| Date | November 27, 1838 – March 9, 1839 (3 months, 1 week and 3 days) |
|---|---|
| Location | Veracruz, Mexico |
| Result | French victory Mexican government agrees to pay damages of 600,000 pesos |
When did Mexico gain independence?
September 27, 1821Mexico / Founded
How is pastry made?
The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out the dough. Chilling before rolling is essential since it enables the fat (lard, butter etc) to harden again and thus create flaky layers in the dough.
When did the Pastry War end?
November 27, 1838 – March 9, 1839Pastry War / Period
Why is Mexico named Mexico?
The name Mexico is a Náhuatl term derived from the words metztli (moon), xictli (navel or center) and co (place). Mexico’s name, therefore, means — the place in the center of the Moon –and refers to the fact that the Aztecs built Tenochtitlán in the middle of the Lake of the Moon (later called Lake Texcoco).
Why do you add lemon juice to puff pastry?
Lemon juice is added to these pastries as it makes the gluten in the flour more elastic. This elasticity is necessary as the gluten has to stretch a great deal in order to rise and form the structure of the flaky layers.