Cakes to order from Olga noskovaya. Tortporno: Meet the Girl Whose Desserts Blast Social Media
Oksana Galkevich: So, the heading "Profession". But you've already said almost everything. The word "bakes" means that a pastry chef is visiting us today.
Konstantin Churikov: We have a confectioner today. But not just a confectioner, but a confectioner from Ufa, Olga Noskova, whose cakes are already so popular that they are ordered from other countries of the world. We have to arrange for their delivery. I won't tell everything now. Just let's focus on the screen. Reporting by Maxim Okunev.
Oksana Galkevich: Do you know how proud we are that you are from Ufa? Straight beauty. We are very happy.
Konstantin Churikov: Well, a short note about the profession of a confectioner. Well, professions in general. The average salary is 39,000 rubles. They teach this at special confectionery courses or in colleges. And basically, of course, they work in enterprises. Catering What can not be said about our guest.
Oksana Galkevich: You are working for yourself.
Olga Noskova: Yes.
Oksana Galkevich: Individual entrepreneur.
Olga Noskova: Yes, absolutely right.
Konstantin Churikov: Let's introduce you again. Olga Noskova, confectioner, in our studio. You can ask questions. 8-800-222-00-14. For a second, I wish our directors would just show Olga's Instagram account. I drew attention to such a tsiferku. 614000 subscribers. In general, it seems to me that not every one of our colleagues can boast of such attention to his person. Tell me, please, Olga, I have a question. When did you start doing something like this? When did such general attention to what you do start?
Olga Noskova: It all started with pasta. I wanted to learn how to make them. And I went, learned this skill, by the way, here in Moscow. And then she came home. I started to try, I started to study this confectionery topic. She fascinated me so much that I read websites, I read magazines. And it became interesting for me to dig deeper and deeper. And I wanted to learn how to make cakes. And I also went through training.
Konstantin Churikov: How many years have passed since you made your first cake or just got carried away with this topic? How many?
Olga Noskova: About 2 years.
Konstantin Churikov: Just 2 years. And 614,000 subscribers.
Olga Noskova: Yes, absolutely right. It happens.
Konstantin Churikov: You seem to have some competent advisers.
Olga Noskova: In general, there were no advisers. Now I have a team. And before 614000 - it appeared without a team when I was alone. This is how the stars are aligned.
Konstantin Churikov: No, they are not stars. We will now find out what happened here.
Oksana Galkevich: Apparently, after all, economic education helped you a lot. You realized in time that you can earn money on this, it brings profit.
Olga Noskova: In general, all this did not proceed from this point of view, not from an economic point of view. I was on maternity leave. And at some point I wanted to find a job that would bring me pleasure, realization, so that I would wake up in the morning and do what I love. And I really dreamed that this business would appear in me. And at some point, inspiration came to me: "why don't I learn pasta?". And somehow I went to this pastry shop ... quite by accident. And I liked it so much. And I really get great pleasure.
Oksana Galkevich: So this is pure creativity. What we now see on the screen, what Kostya showed photos from your Instagram is art, painting.
Olga Noskova: Yes thanks a lot. It went on unconsciously. It comes from my heart. And the inspiration that I have and visit. And I try to depict it in the cake.
Oksana Galkevich: This is cool. Just wondering where these colors come from. To some, they seem not quite natural. You know, golden ocher, white.
Konstantin Churikov: Yes. Very bright colors. Unusual combination colors.
Oksana Galkevich: Indeed, in conventional stores, in ordinary confectionery we do not see such colors. Question.
Olga Noskova: You know, I always wanted to do what others don't do. I wanted to make these cakes. I wanted to decorate like no one decorates. I don't like repeating someone else's designs. And even if, especially at the beginning, they sent me pictures of some authors, other confectioners, I say: "I don't do that. I have my own style." And this style, as it turned out, is in demand in the world, since people from all over the world clung to my page and appreciated my work.
Oksana Galkevich: We understand what you are adding there to make it so cosmic.
Olga Noskova: Part of my soul and my heart.
Oksana Galkevich: This is not for sale in the store.
Konstantin Churikov: How much are all these edible paints not harmful to health?
Olga Noskova: These are food colorings used by people in many countries. These are French dyes.
Konstantin Churikov: Let's listen to the call. Alexander from the Moscow region is apparently interested in your products and in you. Alexander, hello.
Viewer: Good afternoon. I would like to ask the guest a question: how often does she use butter, meaning real butter, or with the addition of palm oil?
Olga Noskova: Alexander, Good evening. Thanks for the question. I don't use palm oil at all. But creamy is made from cream, which is 82%. I use it, of course.
Oksana Galkevich: At least we recognized one ingredient, folks. Butter. I understand that there are so many eggs, flour and milk, it's useless to ask.
Konstantin Churikov: How much does one of your cakes cost (for example, that blue one that we saw at the beginning of the story, so spacey) to the client, and what is its grocery cost, not including, of course, your labor costs?
Olga Noskova: About the product cost, I probably will not talk. But my cake can be bought for 5000 rubles. It's not a secret. You can write on Whatsapp, there is a number on Instagram. And it's available.
Konstantin Churikov: One cake 5000 rubles?
Olga Noskova: Yes. Kilogram cake.
Konstantin Churikov: This is good. And if the client is overseas, there are overhead costs, delivery.
Olga Noskova: Overseas - it is only in plans to open a production or a confectionery, because the cakes must be freshly prepared, and they will not be able to endure such a long flight yet.
Konstantin Churikov: Wait, we were told in the story...
Olga Noskova: The story has been tweaked a bit. But cakes fly to Moscow. People either fly in themselves, or the drivers of these people fly in, who pick up cakes directly from the airport, and they fly.
Oksana Galkevich: Excuse me, but do you also sell 5,000 rubles to people whose drivers have the opportunity to fly for a cake?
Olga Noskova: Yes, of course. We bring it to the airport, they pick it up and fly.
Oksana Galkevich: Business with a human face. This is good. Elena is on the wire. Elena from Udmurtia. Hello, please speak.
Viewer: Hello. I watch your channel.
Konstantin Churikov: I wanted something sweet.
Viewer: My sister showed me your cakes on the Internet. So cool. Glaze directly shines, lollipop. What is this frosting made of?
Konstantin Churikov: Olga, will you avoid this question today?
Oksana Galkevich: We've been playing around with this question for 15 minutes now.
Olga Noskova: Elena, this question, of course, is not only played for 15 minutes. This question is already on Instagram and all networks receive every day. I can't tell you yet. In the near future, of course, I will reveal all my secrets.
Oksana Galkevich: And here is the team. You said you already have a team. This is how many people?
Olga Noskova: There are people who are engaged ... In general, there is a production site where I have an assistant confectioner, with whom we work. And there are people who help answer calls or write on Whasapp about orders.
Oksana Galkevich: Again, go meet the driver at the airport, who flew in for a cake.
Olga Noskova: It's a long drive to Moscow. It's not far from us in Ufa. So the girls are on their own.
Konstantin Churikov: Olga, several of our viewers at once, one from the Rostov region (Aleksey from Rostov-on-Don), the other from Ivanovo write: "I can't even believe that this can be eaten." That is, the design itself, the very embodiment is so far from our idea of a cake. We haven't tasted it. Tell what clients say to you, how you feel. That is, what is the specificity of purely taste?
Olga Noskova: In general, it is important for me not only appearance but also taste. And of course I'm working on it. And I try, before I release some name of the cake, some flavor combination. And I test, of course, and make cakes on my friends and my family. And for me it is very important, of course. And they are delicious, yes. What to hide?
Konstantin Churikov: Valentin from Karelia got through to us. Valentine, good evening. We listen to the question.
Viewer: Good evening, Olga. Nice to meet you. Valentin, director of a confectionery from Karelia. I have been officially employed for 18 years. Tell me, please, what is the name of your candy store, do you work officially, how much taxes do you pay and what state.
Konstantin Churikov: This call isn't from the IRS by any chance, Valentine?
Oksana Galkevich: From Petrozavodsk.
Viewer: What are you! The fact is that for 18 years in my history there were a lot of housewives-confectioners who work unofficially. I understand that Olga works officially.
Olga Noskova: You know the pastry shop you are planning. I have a production shop where I make my cakes. But I do not have a large-scale production, but rather I make cakes for the soul. That is, for me, my cakes are my confectionery art, that is, I embody some of my ideas in my cakes.
Konstantin Churikov: Valentine, if you're still on the line, you've probably seen the plot too. Olga does not answer us. Maybe you will say. What do you think Olga puts in her cakes?
Viewer: I can say that the top finish is the most fashionable trend right now, the so-called mirror gels. The base is, of course, gelatin. Someone cooks himself, someone uses ready-made. Now there is a very big fashion for this direction. Olga, I’m just advising you as a director with 18 years of experience: open up officially, help the country.
Konstantin Churikov: Yes, Valentine. Correct words.
Olga Noskova: Valentine, looking for investors who will help open. I am open to suggestions. Therefore, everything is possible.
Oksana Galkevich: Has it not been offered yet?
Olga Noskova: Yes. We are negotiating. Different countries interested in opening a candy store.
Konstantin Churikov: But tell the situation from the inside. Like Valentine, you probably wanted everything to be legal and in the open. How expensive is this entrance ticket? I mean to open already completely as an enterprise.
Olga Noskova: The costs are great.
Konstantin Churikov: How much?
Olga Noskova: Can not say.
Oksana Galkevich: Olga, you know, I look at you and understand that you yourself probably don’t eat what you cook.
Olga Noskova: Thanks for the compliment. In general, of course, the products that I have already tried, that is, the tastes that I have introduced, of course, I try not to use them, because if you eat them all the time, you can really get better. But in any case, I go to all the holidays with my cakes. And of course I eat them. And when I make new flavors, I also test everything. I even have a confectioner who helps me, when I chose a job, I said: “No diets. I hire a person who does not follow diets so that we can test and taste both biscuits and toppings, that is, so that it is in joy.
Konstantin Churikov: That is, "I invent - you get fat"?
Olga Noskova: Taste and enjoy.
Oksana Galkevich: I have been brewing the same borscht for many years now - and every time I test it: suddenly I didn’t add salt, I forgot the laurel. And you directly developed the recipe - and that's it.
Olga Noskova: No. Sometimes I try. But I cook often. And therefore, every time it is dangerous to try for the figure.
Konstantin Churikov: In the plot, it was said that you are somehow collaborating with designers who help in a special way, for example, in the impressionist style, to decorate the cake. That's what kind of designers who are engaged in design food products?
Olga Noskova: This is not entirely true. Now I'm doing just that, decorating my cakes in the style of artists. Just yesterday I had a joint project with the fashion portal "Buro 24/7". And we shot cakes in the style of Russian fashion. And our joint video will be released soon.
Konstantin Churikov: I know which art cake is the easiest to make - Black Square. There will definitely be no problems here. But the rest will be more difficult. We still have a call. Dmitry from Omsk. Dmitry, hello.
Viewer: Hello beloved country. Hello everyone. Thank you for the wonderful transmission, in particular, "Reflection". The next question is for your guest. What dough is most popular with your customers? For example, puff, gingerbread, butter. I looked at what you have on the cut. You have very original combinations. How do you bring in the stuffing? This is of course a somewhat commercial question, what technology are you using. In general, it is more interesting which dough is the most popular.
A couple more questions. Do you use molecular technologies, which are very popular now? And thirdly, what technique do you use? Is it industrial, or is it household enough for production? And, if it's not a secret, if you use, which manufacturer?
Konstantin Churikov: Thanks, Dmitry. With what intentions this question was asked, we do not yet know.
Oksana Galkevich: How do you wrap the stuffing inside? And further on…
Olga Noskova: In general, the first question about the popularity of tastes, as I understand it. I make mostly biscuits, I try. Mostly on almond flour I have biscuits, not on wheat. They taste better. It feels like a taste.
Konstantin Churikov: I am writing down.
Olga Noskova: Mostly berries. Now the most popular with me is the mango-passion fruit. It is already, in my opinion, the second year I have been in the lead. Chocolate is so sweet. That is, not hackneyed tastes. Moreover, the cakes are not greasy, but, on the contrary, light. And there must be something crunchy inside, so that when people eat, the crunchy also plays some kind of note, so that it is “wow”.
I do not use molecular technologies. Perhaps in the future I will.
Konstantin Churikov: What technique do you use? Technical fixtures. Just don't name the brand.
Olga Noskova: These are refrigerators, freezers, which can be bought in ordinary stores. A professional oven is also sold here in Ufa, and you have 100% in Moscow. That is, there are no special ones ... Perhaps the blender with which I make my glaze is also special. I ordered it. But it's also available. It's not a secret.
Oksana Galkevich: One more question. Kazbek from Karachay-Cherkessia also wants to ask you something. Or maybe admire. Kazbek, hello.
Olga Noskova: Hello.
Viewer: Hello Hello.
Oksana Galkevich: What would you like to ask or tell?
Viewer: I am insanely amazed by the beauty of these products. I am a young entrepreneur myself. And I wanted the inhabitants of our republic to try all this too. And I would like to help you to enter a new market, if you like. I would like to help you with this.
Oksana Galkevich: So the investor was found. Listen. Kazbek calls. See, you were looking for funding. Kazbek, are you ready to connect?
Olga Noskova: Invite to you. I will come to you. Let's try to cook cakes in your kitchen. Or write to the mail on this topic.
Konstantin Churikov: Olga, we have already made sure that this is your work and hobby, that you love cakes very much. But you, as you confessed to Oksana, don’t eat them much. What does a confectioner actually eat?
Olga Noskova: I like meat. And they always want to treat me with sweets. A few days in Moscow, wherever I am, they always tell me: "Try our desserts, a few pieces." I try, of course. Because it is very important and interesting for me to try.
Konstantin Churikov: Last question. Kaliningrad: "Have you had cases when your cakes were kept as a work of art?". That is, do not eat, but simply show.
Olga Noskova: There were moments, yes. Even very often people buy. I keep a close eye on every customer. We track all our applications, reviews. And people write that "yes, I didn't try your cake, but I gave it to you." That is, they buy it and give it away. To have a business card. "I give a cake from Olga Noskova. Look, it's beautiful."
Konstantin Churikov: We would talk again and again. But it's already 17:57, we need to take a short break, so that later we can continue the "Reflection" program. It was the heading "Profession". The studio was confectioner Olga Noskova. Thank you.
Olga Noskova: Thank you too.
Olga Noskova became Instagram star literally a year ago. And this is not at all thanks to silicone breasts or war paint!
A post shared by Olga Noskova ?? Olga Noskova (@olganoskovaa) on Jun 5, 2017 at 11:35pm PDT
The thing is that the girl creates amazing with icing, which seem cosmic! She prepares such cakes to order and pleases her loved ones with them. For example, she gave this cake to her father for his birthday.
A post shared by Olga Noskova ?? Olga Noskova (@olganoskovaa) on Sep 1, 2015 at 9:17am PDT
Confectionery miracles of Olga Noskova
A year and a half ago, she wanted to learn how to cook macaroons, but then she realized that confectionery is her whole life. Since then, Olga has been mastering more and more new techniques, finding time for master classes and courses from famous chefs!
A post shared by Olga Noskova ?? Olga Noskova (@olganoskovaa) on Apr 10, 2015 at 5:41am PDT
Apart from mirror glaze Olga mastered the technique "chocolate velor". With its help, a completely opposite matte effect is created, but such cakes look no less chic!
A post shared by Olga Noskova ?? Olga Noskova (@olganoskovaa) on Nov 14, 2016 at 11:28am PST
The girl often posts photos of the process of making cakes. And they fascinate no less than the desserts themselves!
how to make cakes separate view art. You can watch endlessly!
Olga finds inspiration in everyday things. How do you like this Instagram logo?
Miracle time. The cake looks like it's straight out of a magical dream.
Sweet pillow. The main thing is not to confuse!
Unusual a wedding cake . Would you order one for yourself?
A post shared by Olga Noskova ?? Olga Noskova (@olganoskovaa) on May 3, 2016 at 8:42am PDT
And the whole wedding arrangement.
A post shared by Olga Noskova ?? Olga Noskova (@olganoskovaa) on Jun 3, 2015 at 9:44am PDT
When I see the sea
Blueberry clouds.
Easter cakes. Difficult to distinguish from real krashenok!
Bright stripe. Mood uplift guaranteed!
The very tenderness.
Blueberry space. Fantastic beauty!
A post shared by Olga Noskova ?? Olga Noskova (@olganoskovaa) on Jan 31, 2016 at 6:34am PST
Christmas miracle. It makes me want to run after the tangerines!
And further a little holiday. Miracles never happen...
A post shared by Olga Noskova ?? Olga Noskova (@olganoskovaa) on May 13, 2016 at 9:55am PDT
marble glaze
- 1. Dissolve gelatin in water, as written in the instructions.
- 2. Bring 120 g of water to a boil, add 300 g of sugar and glucose each, mix thoroughly. Remove syrup from heat and add gelatin.
- 3. Pour in 200 g of condensed milk. Add dye.
- 4. Melt 300 g of any chocolate in a water bath and add to the sweet mixture. Remove bubbles.
- 5. Heat up to 35 degrees and pour over the finished cake.
Cosmic marble effect will be obtained if you use glaze different colors. Successful experiments!
Take a cue from Olga and turn ordinary things into masterpieces! Be sure to tell your friends about this amazing girl.
Oksana Galkevich: So, the heading "Profession". But you've already said almost everything. The word "bakes" means that a pastry chef is visiting us today.
Konstantin Churikov: We have a confectioner today. But not just a confectioner, but a confectioner from Ufa, Olga Noskova, whose cakes are already so popular that they are ordered from other countries of the world. We have to arrange for their delivery. I won't tell everything now. Just let's focus on the screen. Reporting by Maxim Okunev.
Oksana Galkevich: Do you know how proud we are that you are from Ufa? Straight beauty. We are very happy.
Konstantin Churikov: Well, a short note about the profession of a confectioner. Well, professions in general. The average salary is 39,000 rubles. They teach this at special confectionery courses or in colleges. And basically, of course, they work at public catering establishments, which cannot be said about our guest.
Oksana Galkevich: You are working for yourself.
Olga Noskova: Yes.
Oksana Galkevich: Individual entrepreneur.
Olga Noskova: Yes, absolutely right.
Konstantin Churikov: Let's introduce you again. Olga Noskova, confectioner, in our studio. You can ask questions. 8-800-222-00-14. For a second, I wish our directors would just show Olga's Instagram account. I drew attention to such a tsiferku. 614000 subscribers. In general, it seems to me that not every one of our colleagues can boast of such attention to his person. Tell me, please, Olga, I have a question. When did you start doing something like this? When did such general attention to what you do start?
Olga Noskova: It all started with pasta. I wanted to learn how to make them. And I went, learned this skill, by the way, here in Moscow. And then she came home. I started to try, I started to study this confectionery topic. She fascinated me so much that I read websites, I read magazines. And it became interesting for me to dig deeper and deeper. And I wanted to learn how to make cakes. And I also went through training.
Konstantin Churikov: How many years have passed since you made your first cake or just got carried away with this topic? How many?
Olga Noskova: About 2 years.
Konstantin Churikov: Just 2 years. And 614,000 subscribers.
Olga Noskova: Yes, absolutely right. It happens.
Konstantin Churikov: You seem to have some competent advisers.
Olga Noskova: In general, there were no advisers. Now I have a team. And before 614000 - it appeared without a team when I was alone. This is how the stars are aligned.
Konstantin Churikov: No, they are not stars. We will now find out what happened here.
Oksana Galkevich: Apparently, after all, economic education helped you a lot. You realized in time that you can earn money on this, it brings profit.
Olga Noskova: In general, all this did not proceed from this point of view, not from an economic point of view. I was on maternity leave. And at some point I wanted to find a job that would bring me pleasure, realization, so that I would wake up in the morning and do what I love. And I really dreamed that this business would appear in me. And at some point, inspiration came to me: "why don't I learn pasta?". And somehow I went to this pastry shop ... quite by accident. And I liked it so much. And I really get great pleasure.
Oksana Galkevich: So this is pure creativity. What we now see on the screen, what Kostya showed photos from your Instagram is art, painting.
Olga Noskova: Yes thanks a lot. It went on unconsciously. It comes from my heart. And the inspiration that I have and visit. And I try to depict it in the cake.
Oksana Galkevich: This is cool. Just wondering where these colors come from. To some, they seem not quite natural. You know, golden ocher, white.
Konstantin Churikov: Yes. Very bright colors. Unusual combination of colors.
Oksana Galkevich: Indeed, in ordinary stores, in ordinary confectioneries, we do not see such flowers. Question.
Olga Noskova: You know, I always wanted to do what others don't do. I wanted to make these cakes. I wanted to decorate like no one decorates. I don't like repeating someone else's designs. And even if, especially at the beginning, they sent me pictures of some authors, other confectioners, I say: "I don't do that. I have my own style." And this style, as it turned out, is in demand in the world, since people from all over the world clung to my page and appreciated my work.
Oksana Galkevich: We understand what you are adding there to make it so cosmic.
Olga Noskova: Part of my soul and my heart.
Oksana Galkevich: This is not for sale in the store.
Konstantin Churikov: And how all these food colors are not harmful to health?
Olga Noskova: These are food colorings used by people in many countries. These are French dyes.
Konstantin Churikov: Let's listen to the call. Alexander from the Moscow region is apparently interested in your products and in you. Alexander, hello.
Viewer: Good afternoon. I would like to ask the guest a question: how often does she use butter, meaning real butter, or with the addition of palm oil?
Olga Noskova: Alexander, good evening. Thanks for the question. I don't use palm oil at all. But creamy is made from cream, which is 82%. I use it, of course.
Oksana Galkevich: At least we recognized one ingredient, folks. Butter. I understand that there are so many eggs, flour and milk, it's useless to ask.
Konstantin Churikov: How much does one of your cakes cost (for example, that blue one that we saw at the beginning of the story, so spacey) to the client, and what is its grocery cost, not including, of course, your labor costs?
Olga Noskova: About the product cost, I probably will not talk. But my cake can be bought for 5000 rubles. It's not a secret. You can write on Whatsapp, there is a number on Instagram. And it's available.
Konstantin Churikov: One cake 5000 rubles?
Olga Noskova: Yes. Kilogram cake.
Konstantin Churikov: This is good. And if the client is overseas, there are overhead costs, delivery.
Olga Noskova: Overseas - it is only in plans to open a production or a confectionery, because the cakes must be freshly prepared, and they will not be able to endure such a long flight yet.
Konstantin Churikov: Wait, we were told in the story...
Olga Noskova: The story has been tweaked a bit. But cakes fly to Moscow. People either fly in themselves, or the drivers of these people fly in, who pick up cakes directly from the airport, and they fly.
Oksana Galkevich: Excuse me, but do you also sell 5,000 rubles to people whose drivers have the opportunity to fly for a cake?
Olga Noskova: Yes, of course. We bring it to the airport, they pick it up and fly.
Oksana Galkevich: Business with a human face. This is good. Elena is on the wire. Elena from Udmurtia. Hello, please speak.
Viewer: Hello. I watch your channel.
Konstantin Churikov: I wanted something sweet.
Viewer: My sister showed me your cakes on the Internet. So cool. Glaze directly shines, lollipop. What is this frosting made of?
Konstantin Churikov: Olga, will you avoid this question today?
Oksana Galkevich: We've been playing around with this question for 15 minutes now.
Olga Noskova: Elena, this question, of course, is not only played for 15 minutes. This question is already on Instagram and all networks receive every day. I can't tell you yet. In the near future, of course, I will reveal all my secrets.
Oksana Galkevich: And here is the team. You said you already have a team. This is how many people?
Olga Noskova: There are people who are engaged ... In general, there is a production site where I have an assistant confectioner, with whom we work. And there are people who help answer calls or write on Whasapp about orders.
Oksana Galkevich: Again, go meet the driver at the airport, who flew in for a cake.
Olga Noskova: It's a long drive to Moscow. It's not far from us in Ufa. So the girls are on their own.
Konstantin Churikov: Olga, several of our viewers at once, one from the Rostov region (Aleksey from Rostov-on-Don), the other from Ivanovo write: "I can't even believe that this can be eaten." That is, the design itself, the very embodiment is so far from our idea of a cake. We haven't tasted it. Tell what clients say to you, how you feel. That is, what is the specificity of purely taste?
Olga Noskova: In general, not only the appearance is important to me, but also the taste. And of course I'm working on it. And I try, before releasing some name of the cake, some flavor combination. And I test, of course, and make cakes on my friends and my family. And for me it is very important, of course. And they are delicious, yes. What to hide?
Konstantin Churikov: Valentin from Karelia got through to us. Valentine, good evening. We listen to the question.
Viewer: Good evening, Olga. Nice to meet you. Valentin, director of a confectionery from Karelia. I have been officially employed for 18 years. Tell me, please, what is the name of your candy store, do you work officially, how much taxes do you pay and what state.
Konstantin Churikov: This call isn't from the IRS by any chance, Valentine?
Oksana Galkevich: From Petrozavodsk.
Viewer: What are you! The fact is that for 18 years in my history there were a lot of housewives-confectioners who work unofficially. I understand that Olga works officially.
Olga Noskova: You know the pastry shop you are planning. I have a production shop where I make my cakes. But I do not have a large-scale production, but rather I make cakes for the soul. That is, for me, my cakes are my confectionery art, that is, I embody some of my ideas in my cakes.
Konstantin Churikov: Valentine, if you're still on the line, you've probably seen the plot too. Olga does not answer us. Maybe you will say. What do you think Olga puts in her cakes?
Viewer: I can say that the top finish is the most fashionable trend right now, the so-called mirror gels. The base is, of course, gelatin. Someone cooks himself, someone uses ready-made. Now there is a very big fashion for this direction. Olga, I’m just advising you as a director with 18 years of experience: open up officially, help the country.
Konstantin Churikov: Yes, Valentine. Correct words.
Olga Noskova: Valentine, looking for investors who will help open. I am open to suggestions. Therefore, everything is possible.
Oksana Galkevich: Has it not been offered yet?
Olga Noskova: Yes. We are negotiating. Different countries are interested in opening a confectionery.
Konstantin Churikov: But tell the situation from the inside. Like Valentine, you probably wanted everything to be legal and in the open. How expensive is this entrance ticket? I mean to open already completely as an enterprise.
Olga Noskova: The costs are great.
Konstantin Churikov: How much?
Olga Noskova: Can not say.
Oksana Galkevich: Olga, you know, I look at you and understand that you yourself probably don’t eat what you cook.
Olga Noskova: Thanks for the compliment. In general, of course, the products that I have already tried, that is, the tastes that I have introduced, of course, I try not to use them, because if you eat them all the time, you can really get better. But in any case, I go to all the holidays with my cakes. And of course I eat them. And when I make new flavors, I also test everything. I even have a confectioner who helps me, when I chose a job, I said: “No diets. I hire a person who does not follow diets so that we can test and taste both biscuits and toppings, that is, so that it is in joy.
Konstantin Churikov: That is, "I invent - you get fat"?
Olga Noskova: Taste and enjoy.
Oksana Galkevich: I have been brewing the same borscht for many years now - and every time I test it: suddenly I didn’t add salt, I forgot the laurel. And you directly developed the recipe - and that's it.
Olga Noskova: No. Sometimes I try. But I cook often. And therefore, every time it is dangerous to try for the figure.
Konstantin Churikov: In the plot, it was said that you are somehow collaborating with designers who help in a special way, for example, in the impressionist style, to decorate the cake. What kind of designers are these who are engaged in the design of food products?
Olga Noskova: This is not entirely true. Now I'm doing just that, decorating my cakes in the style of artists. Just yesterday I had a joint project with the fashion portal "Buro 24/7". And we shot cakes in the style of Russian fashion. And our joint video will be released soon.
Konstantin Churikov: I know which art cake is the easiest to make - Black Square. There will definitely be no problems here. But the rest will be more difficult. We still have a call. Dmitry from Omsk. Dmitry, hello.
Viewer: Hello beloved country. Hello everyone. Thank you for the wonderful transmission, in particular, "Reflection". The next question is for your guest. What dough is most popular with your customers? For example, puff, gingerbread, butter. I looked at what you have on the cut. You have very original combinations. How do you bring in the stuffing? This is of course a somewhat commercial question, what technology are you using. In general, it is more interesting which dough is the most popular.
A couple more questions. Do you use molecular technologies, which are very popular now? And thirdly, what technique do you use? Is it industrial, or is it household enough for production? And, if it's not a secret, if you use, which manufacturer?
Konstantin Churikov: Thanks, Dmitry. With what intentions this question was asked, we do not yet know.
Oksana Galkevich: How do you wrap the stuffing inside? And further on…
Olga Noskova: In general, the first question about the popularity of tastes, as I understand it. I make mostly biscuits, I try. Mostly on almond flour I have biscuits, not on wheat. They taste better. It feels like a taste.
Konstantin Churikov: I am writing down.
Olga Noskova: Mostly berries. Now the most popular with me is the mango-passion fruit. It is already, in my opinion, the second year I have been in the lead. Chocolate is so sweet. That is, not hackneyed tastes. Moreover, the cakes are not greasy, but, on the contrary, light. And there must be something crunchy inside, so that when people eat, the crunchy also plays some kind of note, so that it is “wow”.
I do not use molecular technologies. Perhaps in the future I will.
Konstantin Churikov: What technique do you use? Technical fixtures. Just don't name the brand.
Olga Noskova: These are refrigerators, freezers, which can be bought in ordinary stores. A professional oven is also sold here in Ufa, and you have 100% in Moscow. That is, there are no special ones ... Perhaps the blender with which I make my glaze is also special. I ordered it. But it's also available. It's not a secret.
Oksana Galkevich: One more question. Kazbek from Karachay-Cherkessia also wants to ask you something. Or maybe admire. Kazbek, hello.
Olga Noskova: Hello.
Viewer: Hello Hello.
Oksana Galkevich: What would you like to ask or tell?
Viewer: I am insanely amazed by the beauty of these products. I am a young entrepreneur myself. And I wanted the inhabitants of our republic to try all this too. And I would like to help you to enter a new market, if you like. I would like to help you with this.
Oksana Galkevich: So the investor was found. Listen. Kazbek calls. See, you were looking for funding. Kazbek, are you ready to connect?
Olga Noskova: Invite to you. I will come to you. Let's try to cook cakes in your kitchen. Or write to the mail on this topic.
Konstantin Churikov: Olga, we have already made sure that this is your work and hobby, that you love cakes very much. But you, as you confessed to Oksana, don’t eat them much. What does a confectioner actually eat?
Olga Noskova: I like meat. And they always want to treat me with sweets. A few days in Moscow, wherever I am, they always tell me: "Try our desserts, a few pieces." I try, of course. Because it is very important and interesting for me to try.
Konstantin Churikov: Last question. Kaliningrad: "Have you had cases when your cakes were kept as a work of art?". That is, do not eat, but simply show.
Olga Noskova: There were moments, yes. Even very often people buy. I keep a close eye on every customer. We track all our applications, reviews. And people write that "yes, I didn't try your cake, but I gave it to you." That is, they buy it and give it away. To have a business card. "I give a cake from Olga Noskova. Look, it's beautiful."
Konstantin Churikov: We would talk again and again. But it's already 17:57, we need to take a short break, so that later we can continue the "Reflection" program. It was the heading "Profession". The studio was confectioner Olga Noskova. Thank you.
Olga Noskova: Thank you too.
Macaron instead of a fashion business
I am an economist by education, I worked for a short time in my specialty, then I decided to go into business and opened an Italian clothing store. But I always had the feeling that this is not it. I wanted to find a job that would bring me pleasure and joy every day.
It took me a while to figure out who I see myself as. Having gone on maternity leave, I decided to learn how to cook french cookies. This process captured me completely - I had no idea that pastry art so exciting and interesting. Then I saw mousse cakes (just mousse-based cakes that look like works of art and are made by Pierre Herme, Lauderee and Noskova - Note. ed.). At that time they were not so popular - and I wanted to know the secret of their perfect beauty. It was completely different and new.
On the need for astronomical discovery
I really like the expression of the French philosopher and culinary specialist of the 18th century. : "The invention of a new dish does more for human happiness than the discovery of new star". And I completely agree with him. I was trained by several foreign and Russian chefs, but at the same time I never liked to repeat after someone - I wanted to make my cakes unique, unlike others. And I decided to dare, I began to experiment, mix, create. And my labors were not in vain, I found mine perfect recipe- the recipe for the perfect glaze, which subsequently made me famous.
On the connection of the arts - culinary and fine
I like minimalism and Impressionist paintings: Van Gogh, Monet, Gauguin, Korovin. This is an endless movement in their work and at the same time an amazing fluidity of the moment. I started taking lessons from a professional artist in order to find new ideas and inspiration for decorating my cakes. And I myself believe that I am not just a confectioner, but an artist. None of my cakes is similar to the previous one - even if you use the same paints, you still get a different one. It's like art: I don't make copies, every time I try to make new job more perfect than the previous one.
About the components of a taste orgasm
I spend a lot of time experimenting with flavor combinations. You always want to find something amazing, causing a taste orgasm and a long aftertaste. That is why I use only natural and quality ingredients: almond flour, Belgian and Swiss chocolate, fresh berries and fruit, high quality French food colorings And natural cream. I don't add dairy plant origin and flavor enhancers. And of course, my secret icing. To achieve such a mirror shine, I had to try a lot, make mistakes, try again.
How sweet it is to be famous
One fine day, the British edition of the Independent, admiring my products, wrote that their glaze sparkles. The author of BuzzFeed called them . After that, I woke up famous. The number of followers of my Instagram account increased to 600 thousand people in a couple of days. I couldn't believe this happened to me.
After learning about my nomination for the award, I decided to make an Instacake cake. Indeed, thanks to the development of social networks, the world was able to learn about me and my work, and I, seeing the admiration of my subscribers, was able to make sure once again that this was my life's work.
How the business is organized
Before all these events, my sales were quite stable, there were regular customers. But after them orders became much more. I no longer cope alone, and at the moment we are working in the shop with my assistant. Working in a team allows me to spend more time experimenting and looking for new ideas.
In terms of daily production volumes - it all depends on the creative mindset. Sometimes it can be one cake, sometimes 5-7; before the weekend and public holidays have to work harder. But in general, the volumes are not so large, because it is not mass production when you stamp the same product. Inspiration is needed here, this is when each cake turns out to be special: I don’t have a goal to sell as much as possible, it’s more important to create, creating something unique.
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