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“Our cake represents the best our families' bakeries Salt and Sugar have to offer," Pedro says, addressing the audience. "Two layers. There's the savory, nourishing quality of Parmesan corn and the sweetness of a guava-drizzled cake that's a reinterpretation of bolo de rolo. Two flavors that are dominant by themselves, meeting to complement each other." He points at each layer. "Salt and Sugar. Just like our families' bakeries." The judge smiles. "Thank you, kids. And what do you call your cake?" I meet Pedro's eyes. Deciding on the name wasn't hard. But saying it out loud in front of our families could go either way. "Romário and Julieta," we say in unison.” — Rebecca Carvalho
Our cake represents the best our families' bakeries Salt and Sugar have to offer," Pedro says, addressing the audience. "Two layers. There's the savory, nourishing quality of Parmesan corn and the sweetness of a guava-drizzled cake that's a reinterpretation of bolo de rolo. Two flavors that are dominant by themselves, meeting to complement each other." He points at each layer. "Salt and Sugar. Just like our families' bakeries."
The judge smiles. "Thank you, kids. And what do you call your cake?"
I meet Pedro's eyes. Deciding on the name wasn't hard. But saying it out loud in front of our families could go either way.
"Romário and Julieta," we say in unison.