Baked goods at PASSENGER
I flip the switches, the place flickers to life, and I start cracking eggs. Dozens of them. Sometimes there’s a tiny feather stuck to one. That gets me weirdly emotional.
Headphones on. The clanging of mixing bowls, the hum of the oven, even the frantic knocking of baristas at the kitchen door— everything goes a bit dull, like underwater. Most days I listen to newly released albums or my favorite literature podcast. Sometimes I sing along, loudly enough that someone has to remind me the walls aren’t actually soundproof. Fair enough.
There’s no fixed hour when I start. One of the perks of the job. But whenever I do, the rhythm picks up quickly. Somewhere in between all the weighing and pouring and pouring and weighing, there’s always glimpses of beauty: my reflection in the bowl full of melted chocolate, a weirdly beautiful swirl in the batter, the intense orange of a heap of zest.
Short coffee breakes every now and then. Soak up some sun. Quick chat with the baristas. Cracking jokes for a change.
Ryoko, our head baker, moves between the baking and the big picture. One moment she’s hands-on at the workbench, the next she’s checking spreadsheets, schedules, storage space. What needs baking. What needs to be wrapped, cooled, defrosted, delivered. It’s a lot of coordination, just to make it all look effortless.
Here’s what we bake at the moment:
Sticky Date Cake
The name is misleading. The color of copper, this beauty is soft and creamy, almost like a custard had a fling with a spice cake.
Carrot Cake
Earthy, warm, spiced. Covered with a generous layer of lemony buttercream frosting.
Orange Cake
Juicy and sweet with a whisper of bitterness, like marmalade that’s been through something.
Lemon Cake
Light, moist, sharp in the best way. Refreshing and clean. Our go-to for hot days.
Banana Bread
There’s no cinnamon in ours. Just ripe bananas, a touch of ginger, and that dense creamy texture that holds its shape when you cut it. The bananas hit you first—like warm wind off a dock somewhere faraway.
Orange Poppy Seed Cake
The poppy seeds give it a chewy bounce. The orange brightens it up.
Peanut Butter Chocolate Cookies
They’re gluten-free. They’re a mouth-full. They’re rich.
Brownies
Simple and good, with heaps of dark chocolate and some hazelnuts.
Lemon Slices
Bright lemon with coconut running through. Sweet and tangy, the perfect match for espresso.
Morning again, Mexico, here we go!
from the Union San Pedro cooperative. The cooperative represents about 200 small farmers from the region around San Pedro de Alto and is an impressive, exemplary undertaking for an initiative that emerged from a collectivist, indigenous network.
What is PASSENGER blend2?
blend2 is by no means a second choice, in fact for many passengers it is the ultimate. Blend2 is simply the 2nd espresso blend we have created. A tribute to our roots...
Here is the first round of Burundi!
Dieser lebhafte Kaffee ist ein Ableger der RAWS-Mischung von passenger und stammt aus der IZUBA-Waschstation im nördlichen Teil Burundis. In der Waschstation/Nassmühle werden die Kaffees der Region gesammelt und die Kirschen zu gewaschenen oder natürlichen Kaffees verarbeitet.
I flip the switches, the place flickers to life, and I start cracking eggs. Dozens of them. Sometimes there’s a tiny feather stuck to one. That gets me weirdly emotional.
Headphones on. The clanging of mixing bowls, the hum of the oven, even the frantic knocking of baristas at the kitchen door— everything goes a bit dull, like underwater. Most days I listen to newly released albums or my favorite literature podcast. Sometimes I sing along, loudly enough that someone has to remind me the walls aren’t actually soundproof. Fair enough.
There’s no fixed hour when I start. One of the perks of the job. But whenever I do, the rhythm picks up quickly. Somewhere in between all the weighing and pouring and pouring and weighing, there’s always glimpses of beauty: my reflection in the bowl full of melted chocolate, a weirdly beautiful swirl in the batter, the intense orange of a heap of zest.
Short coffee breakes every now and then. Soak up some sun. Quick chat with the baristas. Cracking jokes for a change.
Ryoko, our head baker, moves between the baking and the big picture. One moment she’s hands-on at the workbench, the next she’s checking spreadsheets, schedules, storage space. What needs baking. What needs to be wrapped, cooled, defrosted, delivered. It’s a lot of coordination, just to make it all look effortless.
Here’s what we bake at the moment:
Sticky Date Cake
The name is misleading. The color of copper, this beauty is soft and creamy, almost like a custard had a fling with a spice cake.
Carrot Cake
Earthy, warm, spiced. Covered with a generous layer of lemony buttercream frosting.
Orange Cake
Juicy and sweet with a whisper of bitterness, like marmalade that’s been through something.
Lemon Cake
Light, moist, sharp in the best way. Refreshing and clean. Our go-to for hot days.
Banana Bread
There’s no cinnamon in ours. Just ripe bananas, a touch of ginger, and that dense creamy texture that holds its shape when you cut it. The bananas hit you first—like warm wind off a dock somewhere faraway.
Orange Poppy Seed Cake
The poppy seeds give it a chewy bounce. The orange brightens it up.
Peanut Butter Chocolate Cookies
They’re gluten-free. They’re a mouth-full. They’re rich.
Brownies
Simple and good, with heaps of dark chocolate and some hazelnuts.
Lemon Slices
Bright lemon with coconut running through. Sweet and tangy, the perfect match for espresso.
