\nAna Consulea, cofetar \u015fi fondatoare a brandului Zexe Braserie, a deschis s\u0103pt\u0103m\u00e2na trecut\u0103 gelateria Zelato \u00een Parcul Regele Mihai I (fost Her\u0103strau) din Bucure\u015fti. Noul brand are \u00een centru \u00eenghe\u0163ata artizanal\u0103 \u015fi a fost lansat cu o investi\u0163ie ini\u0163ial\u0103 de aproximativ 15.000 de euro.<\/p>\n
\n\u201eZelato s-a n\u0103scut din dorin\u0163a de a merge mai departe cu partea de gelaterie pe care o dezvoltam de ceva timp la Zexe Braserie. \u00cenghe\u0163ata este un produs pe care \u00eel \u00eendr\u0103gesc \u00eenc\u0103 de la \u00eenceputul carierei \u015fi care m\u0103 inspir\u0103 enorm. Am considerat c\u0103 este momentul s\u0103 d\u0103m \u00eenghe\u0163atei noastre un spa\u0163iu dedicat, un nume, o fa\u0163\u0103 care s\u0103 corespund\u0103 100% cu viziunea mea asupra acestui produs\u201d, spune Ana Consulea. <\/p>\n
\nPe l\u00e2ng\u0103 \u00eenghe\u0163ata artizanal\u0103, lista de produse include \u015fi fresh-uri din fructe stoarse pe loc, limonad\u0103, milkshake-uri din \u00eenghe\u0163at\u0103 \u015fi alte deserturi. \u201eConstruit \u00eentr-un timp record \u2013 doar 6 s\u0103pt\u0103m\u00e2ni \u2013, Zelato este un business care r\u0103spunde provoc\u0103rilor pe care le traverseaz\u0103 industria din care facem parte: produsele se consum\u0103 \u00een regim to-go, pot fi livrate u\u015for, nu depindem de \u00eenchiderea\/deschiderea spa\u0163iilor de servire, iar consumatorul este \u00eencurajat s\u0103 petreac\u0103 timp \u00een aer liber\u201d, adaug\u0103 Ana Consulea.<\/p>\n
\nT\u00e2n\u0103ra de 30 de ani \u015fi-a petrecut copil\u0103ria \u00een buc\u0103t\u0103rie, mai exact \u00een buc\u0103t\u0103riile restaurantelor Zexe, ale p\u0103rin\u0163ilor s\u0103i, cunoscute \u00een Capital\u0103 pentru specificul de gastronomie rom\u00e2neasc\u0103. Poveste\u015fte c\u0103 nu a avut un model de buc\u0103tar, a\u015fa c\u0103 s-a \u00eendreptat, din curiozitate, spre partea mai dulce, spre deserturi. Imediat dup\u0103 finalizarea studiilor, Ana Consulea a plecat s\u0103 \u00eenve\u0163e arta cofet\u0103riei \u00een Fran\u0163a, unde a avut \u015fansa s\u0103 \u201efure meserie\u201d de la unii dintre cei mai buni cofetari artizani ai lumii, Eric Vergne, Pierre Herme -zeul macarons- sau Miackael Azouz.<\/p>\n
\nDup\u0103 un an s-a \u00eentors \u00een Rom\u00e2nia \u015fi a \u00eenceput s\u0103 dez\u00advolte segmentul de pr\u0103jituri din cadrul Zexe, \u00eens\u0103 lucrurile au mers mai bine dec\u00e2t se a\u015ftepta. \u201eAm v\u0103zut c\u0103 am din ce \u00een ce mai multe comenzi \u015fi, dup\u0103 \u015fase luni, m-am g\u00e2ndit s\u0103 m\u0103 separ de ei \u015fi mi-am f\u0103cut firma mea. Bine\u00een\u0163eles, cu ajutorul lor la \u00eenceput, ei mi-au cump\u0103rat primele utilaje, pentru c\u0103 nu aveam de unde \u015fi nici credit nu puteam s\u0103-mi fac. Asta se \u00eent\u00e2mpla \u00een 2015\u201d, a povestit t\u00e2n\u0103ra \u00eentr-un interviu acordat anterior publica\u0163iei Business Magazin.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ana Consulea, cofetar \u015fi fondatoare a brandului Zexe Braserie, a deschis s\u0103pt\u0103m\u00e2na trecut\u0103 gelateria Zelato \u00een Parcul Regele Mihai I (fost Her\u0103strau) din Bucure\u015fti. Noul brand are \u00een centru \u00eenghe\u0163ata artizanal\u0103 \u015fi a fost lansat cu o investi\u0163ie ini\u0163ial\u0103 de aproximativ 15.000 de euro. \u201eZelato s-a n\u0103scut din dorin\u0163a de a merge mai departe cu […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[510],"tags":[7179,306,83],"class_list":["post-184668","post","type-post","status-publish","format-standard","hentry","category-actualitate","tag-brand","tag-bucuresti","tag-deschidere"],"_links":{"self":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/184668","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=184668"}],"version-history":[{"count":1,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/184668\/revisions"}],"predecessor-version":[{"id":184688,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/184668\/revisions\/184688"}],"wp:attachment":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=184668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=184668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=184668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}