Sometimes sweet, sometimes savory, always sensual: Cynthia Barcomi has it all star put together a brunch. Perfect for Easter – and other times when everyone gets together.
The chickens cluck in the garden, crocuses sprout in the meadow. In the kitchen, Cynthia Barcomi is braiding an Easter braid that she’s about to serve for brunch. The table is already richly set: there are roasted carrots with pesto made from carrot greens, velvety scrambled eggs with caramelized onions, mushrooms and scamorza, savory snail biscuits with pesto, a creamy cheesecake from the Basque Country and pavlovas with strawberries and cream.
Barcomi, 60, known to her followers and readers as the baking queen from Berlin, is a self-taught baker who started everything with a cookie. She remembers the moment she proudly thought, “I made it.”
First braided, then cut: Barcomi with yeast plait
The American-born woman studied philosophy and theater studies in New York and worked as a dancer there. She moved to Germany almost 40 years ago and set up her own coffee roasting business in 1994, which she still runs in Berlin-Kreuzberg today. Barcomi has now published ten baking books. She wants to make people want to bake with her recipes. Barcomi’s tip for all beginners: “Enjoy the sensuality of baking!”
For the star She put together an Easter brunch: sometimes sweet, sometimes savory, always sensual. All recipes are intended for six to eight people.