If you live in Chile, then I´m sure you´ve heard the buzz surrounding the arrival of WineBox Valparaiso. The colossal aparthotel is situated on Cerro Mariposas, on the site of a former neighborhood dumping ground, and is the first touristic undertaking on the hill.
With Winebox, architect Camila Ulloa has created something memorable but also comfortable, an amazing feat of engineering that is constructed of 25 recycled shipping containers. The containers were inspired by owner Grant Phelps´ hometown of Christchurch, a city which began rebuilding (after the 2011 earthquake) with containers.
The containers are insulated with newspapers and the rooms are furnished with furniture made of some 3000 wooden pallets. There are nineteen rooms with a private terrace, and two suites.
Phelps has an extensive background in Chile, brought here as a winemaker some sixteen years ago. He has worked for Casas del Bosque, among others, began the Beso Negro project and has been published all around the world as a sommelier, including in Lonely Planet. It is only fitting then, that his hotel has an emphasis on wine. There is a wine cellar, dedicated to highlighting small-scale producers, and a store selling over 300 varietals.
On the agenda is a restaurant and bar due to open in 2018, though currently Grant is offering wine pairing dinners and events, as well as tours of the project with barrel tastings of the WineBox wine – first wine ever to be produced in the city of Valparaiso.
I find this project incredibly fun and a hugely positive venture for the city of Valparaiso. Visually, it is a stunner and never quite the same anywhere you look. Grant is also a confident and warm personality, a wonderful host and a man who believes wholeheartedly in giving back to Chile, supporting small providers and wine. The next time you plan a weekend away, book a room at WineBox – you won´t be disappointed.
Tours: Standard tour runs Sunday 12-5pm (English/Spanish) and includes a tasting of 3 WineBox wines for $5000 (duration 1 hour). Private group tours cost $20,000 per person and include a tasting of 7 wines – all personally overseen by Grant – and run for about 2.5 hours.
Lunch: available on the rooftop terrace for groups.
*All images by WineBox Valparaiso*
This post has not been sponsored – I just think its very innovative and fun!
As we come into the silly season, the question on everybody´s lips is ¨where do I buy those flaming mince pies?!¨ Christmas is when many of us expats give in to nostalgia and start reminiscing about the food joys of our youth: the Christmas pudding, the trifle and ambrosia, roast dinners and pies … This is the time when I give in to the urge and start traipsing around the city in search of advent calendars and imported biscuits and tightly boxed up (and expensive) puddings, with the hope that each bite will transport me into the past when Christmas was simply the most magical moment of the year.
A medida que entramos en la temporada navideña, la pregunta en boca de todos es “¿dónde comprar esos pastelitos que recuerdan mi niñez?!¨ La Navidad es cuando muchos de nosotros, los expatriados, nos entregamos a la nostalgia y comenzamos a recordar las alegrías de la comida de nuestra juventud: el pudín de Navidad, la trifle y la ambrosía, las cenas al horno y pasteles … Este es el momento en que cedo ante el impulso y empiezo a pasear por la ciudad en busca de calendarios navideños y galletas importadas, y postres caros, con la esperanza de que cada mordisco me transportara al pasado cuando la Navidad era simplemente el momento más mágico del año.
Allow me to introduce La Coetzina South African Pies & Pastries, a home-based business that will not only blow your Christmas-crazed mind, but that also ticks all those boxes that are important to me: small and local. I have even wrangled a special offer for my readers too – 10% if you order before the end of February!! Now let´s turn the spotlight on Adel to find out more about her delicious creations …
Permítanme presentar La Coetzina South African Pies & Pastries, un negocio hogareño que no solo hará volar su mente enloquecida por la Navidad, sino que también cumple todos los requisitos que son importantes para mí: pequeño y local. Ofrezco una oferta especial para mis lectores: ¡10% si compras antes de finales de febrero! Ahora centrémonos en Adel para saber más sobre sus deliciosas creaciones …
Ten Questions with Adel from La Coetzina/Diez Preguntas con Adel de La Coetzina
La Coetzina is an online bakery, primarily of South African goodies, but with a lot of international favorites, that strives to create nostalgia with their home baked and cooked food. Order before Thursday with delivery on Friday each week. 80% of items can be made vegan,gluten-free, whole grain or lactose free.
La Coetzina es una panadería online, principalmente sudafricana, pero con muchas preparaciones internacionales, que se esfuerza por crear nostalgia con su comida casera y cocinada. Ordene antes del Jueves con entrega los Viernes de cada semana. El 80% de los artículos se pueden hacer veganos, sin gluten, integrales o sin lactosa.
Who is La Coetzina/Quien es La Coetzina?
My name is Adel and I am from the outskirts of Cape Town in South Africa. I have no formal training but grew up with two grandmas who inspired me. My mum´s mom baked cakes for a living and taught me about fondant and the tricks of the trade since I was a teeny weeny little girl. My dad´s mum was a hardcore farm woman who taught me about farm food, life and the basics- the perfect balance. My fiance Carlos helps me in the kitchen.
Mi nombre es Adel y soy de Sudáfrica. No tengo entrenamiento formal pero crecí con dos abuelas que me inspiraron. La mamá de mi mamá horneaba pasteles para ganarse la vida y me enseñó sobre el fondant y los trucos del oficio, ya que yo era una niñita chiquita. La madre de mi padre era una granjera que me enseñó sobre lo básico de la comida y la vida en la granja. El equilibrio perfecto. Mi novio Carlos me ayuda en la cocina.
What made you move to Chile/Que te motivo para venir a Chile?
After living in Spain for 4 years, (and eleven years of traveling) I decided it was time for a new adventure. Ipacked my bags and came to Chile to teach English at an institute for one year. I met Carlos halfway through that year and it was love at first sight! One thing led to the other and here I am.
Después de vivir en España durante 4 años, decidí que era hora de una nueva aventura, hice las maletas y vine a Chile a enseñar inglés en un instituto por un año. Conocí a Carlos a la mitad de ese año y fue amor a primera vista. Una cosa llevó a la otra y aquí estoy.
What made you start your own business/Que te hizo comenzar tu propio negocio?
I ALWAYS wanted to have a bakery. When I was a kid my Barbie dolls even had a bakery. Because the one cent coin in South Africa is really brown and small, I used to pretend it was my Barbies´ chocolate cookies. I didn´t play house house when I was little, I just pretended to have a bakery. When I was in South Africa in March 2016, I was watching TV while visiting my family when Carlos called me and asked to check a specific website. It was La Coetzina. He bought a web domain, came up with the name and surprised me.
SIEMPRE quise tener una panadería. Incluso mis Barbies, cuando era niña,tenían una panadería. Jugaba con las pequeñas monedas sudáfricanas, pretendiendo que eran galletas de mis muñecas. Por lo tanto siempre ha sido mi sueño. Estuve en Sudáfrica en Marzo de 2016 viendo televisión mientras visitaba a mi familia, cuando Carlos me llamó y me pidió que revisara un sitio web específico. Fue La Coetzina. Se le ocurrió el nombre, compro el sitio web y eso me sorprendió mucho.
What is your favorite thing to make/ Cual es tu preparacion favorita?
Orange cake. I love raw batter and I always leave the mixing bowl in the fridge to enjoy scraping out after the long days work – honestly! The most time consuming would be koeksisters – they are a lot of work. First I make the dough, then knead it for twenty minutes. Then I let it sit for an hour, roll it out and cut out three fingers for each, which I then plait and fry. I then make the syrup, dunk them in and finally – voila!
Pastel de naranja. Me encanta la masa cruda y siempre dejo el tazón en la nevera para disfrutar de los raspados después de los largos días de trabajo. ¡Honestamente! Los que consumen más tiempo son los koeksisters, son mucho trabajo. Primero hago la masa, luego la amaso durante veinte minutos. Luego lo dejo reposar durante una hora, lo extiendo, lo corto en tres dedos cada uno, y luego los trenzo y los frio. Luego hago el jarabe, los meto en el agua y, finalmente, esta listo!
What is your bestseller/ Cual es el producto mas vendido?
Beetroot chocolate cake!!! Pureed beetroot gives the cake a wonderful moist and velvety texture without tasting the beets at all – NO lies. It´s just 60% beets, cacao amargo and some other ingredients, all vegan, and drenched in fudge frosting or ganache. I put a super amount of icing on cakes because – how else? Everyone that has tried this cake has fallen in love instantly with it and swears its their favorite.
Pastel de chocolate de beterraga !!! La beterraga pura le da al pastel una maravillosa textura húmeda y aterciopelada sin probar la beterraga. Sin mentiras. 60% de beterraga, cacao amargo y algunos otros ingredientes, todos veganos. Empapado en fudge frosting o ganache. Puse una gran cantidad de glaseado en tortas. ¿De que otra forma? Cualquiera que haya probado este pastel se ha enamorado de él al instante y jura que es su favorito.
Your business is based around South African pies and pastries. What are some typical yummy things we could try from there/ Tu panaderia se basa en productos sudafricanos. Que producto tradicional puedes recomendarnos?
Koeksisters, which are a South African pastry dipped in lemon and ginger syrup. Bobotie is a meat dish consisting of ground beef mixed with lots of raisins, spices and curry topped with egg custard and served with rice, chutney and coconut (both below).
Koeksisters es un pastel tradicional que es sumergido en un jarabe de limon y jengibre. Bobotie es un plato que consiste de carne molida mezclada con pasas, especies y curry con crema pastelera y servido con arroz, chutney y coco.
What does ´La Coetzina´ mean/ Que significa La Coetzina?
It is a mix of my surname, Coetzee, and cocina (kitchen in Spanish).
Es una mezcla de mi apellido, Coetzee, y la palabra cocina.
What do you miss from South Africa and what do you like about living in Chile/ Que extrañas de Sudafrica y que te gusta sobre Chile?
I miss the people – loud, funny and witty with a dash of sarcasm. In Chile I love all the fresh produce, especially the ferias (markets) and La Vega, any chef´s dream.
Extraño la gente reuidosa y chistosa con un toque de sarcasmo. En Chile me gusta la variedad de frutos y vegetales frescos, especialmente las ferias y La Vega, el sueño de un chef.
Where is your favorite place in Chile/ Cual es tu lugar favorito en Chile?
Tirana (town) when La Tirana festival is on.
El pueblo de la Tirana durante la festividad.
Do you have a favorite food spot/ Tienes un lugar preferido para comida?
Nothing in particular, although I love the rooftop restaurants in Valparaiso where Carlos is from. My favorite food is Mote con Heusillo at any street feria, eating and drinking while browsing. The best combination.
Nada en particular, pero me gustan los restaurantes con terrazas en Valparaiso, de donde Carlos proviene. Me gusta tomar Mote con Huesillo en la feria.
What is next for La Coetzina/ Cual es el futuro para La Coetzina?
To have a shop or not have a shop, that is the big question. La Coetzina is doing so well online that I´m tied. A little cafeteria would be ideal because at the moment you can only order half or full portions of my food, and delivery is only on Fridays. I can issue boletas and facturas,and I have a kitchen assistant. I think the next step would be to have more delivery days, expand here at home and then see if I still want to open a shop.
Tener o no una tienda, esa es la gran pregunta. Hemos tenido tanto exito online que no estamos seguros de abrir una tienda. Una pequeña cafeteria seria ideal porque en este momento solo si pueden comprar porciones grandes, y despacho es solo los Viernes. Puedo dar boletas y facturas, y tambien tengo un asistente de cocina. El proximo paso sera establecer mas dias de despacho, expandir mi trabajo en casa y despues ver si la posibilidad de una tienda.
Cut-off date for Christmas orders is the 15 December
Winter in Santiago just makes me feel so blah. The sky is grey, the houses are freezing (most don´t have insulation) and in general there is a feel of waiting in the air … waiting for warmer days, longer evenings and las fiestas patrias. My absolute favorite month in Chile is September; if you are new to the city, just you wait – soon the sky will be a deep cloudless blue, dotted with volantines and the sound of flags flapping. This is the month when the sun begins creeping out for longer and longer, when the nights fill with the sound of music and laughter, when you can finally show the world some skin and banish those heavy jackets to that forgotten corner of your bedroom.
I cannot wait to say goodbye to winter, not least because I am one of those people that really suffer without a daily dose of sunshine. The weather mixed with post-partum hormones and a pretty isolated life has meant that I have been incredibly gloomy lately. In an attempt to lift my dark mood, I have been taking advantage of the Estadio Recoleta, not really a stadium these days but a smidge of greenery in an otherwise urban landscape that people use for their sporting needs. The Recoleta council (municipalidad) also offer a smorgasboard of free exercise classes every day, from Samba to Step, pilates and yoga. There are also paid classes too, including tae kwon do and swimming. I have been going to Zumba, held in the morning every Monday, Wednesday and Friday, and in the afternoon and evening on Tuesday and Thursday.
According to the internet, Zumba is a dance craze beloved of some 15 million people across 180 countries. It was created in the 1990´s by Alberto Perez in Colombia, and contains elements of cumbia, salsa, samba, reggaeton, hiphop, merengue, mambo, chachacha, soca and axe. Although a typical class, which is around an hour long, involves things like squats and aerobics, it doesn´t feel like exercise at all – it is dance. It is also crazy fun. Since I have been going to Zumba it feels like a huge pressure has been lifted from my mind, and I highly recommend giving it a go. The problem when you exercise is that you need something to wear, something that does the job and holds everything in place. What about if you could find gear that did that, but that also had some flair and personality? The athleisure market is flooded with designs to make you look good but these often come with a high price point, and are often made in sweatshops or overseas. This just doesn´t fly with me, particularly because I am all about supporting small businesses and things made in Chile. But the search isn´t futile!!! There are options and here I present to you one of them, La Pituka, who create beautiful leggings and other items right here in Chile.
Ten Questions with Tienda La Pituka
Who is La Pituka/Quien es La Pituka?
We are two partners, a mother and daughter team comprised of Soledad Herrera, publicist, and Alejandra Bianchi, photographer.
Somos dos socias, madre (Soledad Herrera Amigo, Publicista) e hija (yo, Alejandra Bianchi Herrera, Fotógrafa).
Why did you start the store/Por que hiciste la tienda?
We started with the underwear as it was something that we saw overseas but didn´t exist here in Chile! There was only things cut by laser without a design, and so we began investigating how to make clothes and stamp it. In 2011 we started our store in Barrio Italia where we sold things like necklaces, rings and hair accessories, all made by hand.
Comenzamos con la ropa interior ya que fue un producto que vimos en otro país y en Chile no existía!!!, solo la ropa de corte láser sin diseño… entonces comenzamos a investigar como hacer la ropa y estamparla… mientras tanto comenzaba la tienda La Pituka ( año 2011) en Barrio Italia vendiendo accesorios hechos a mano (collares, aros, tocados…)
Which are you favorite products/Cuales son tus productos favoritos?
The leggings – they are so comfortable, great to go out in, to wear while walking, or sports or for yoga or pilates.
Las calzas … es que son muy cómodas, geniales para salir a caminar o para deportes y yoga o pilates.
What is your bestseller/Cual diseño que lo que mas se vende?
Generally that would be the designs which are very feminine, with lots of flowers and color, although the Rupturistas have been popular, such as the collage with matryoshka nesting dolls (below) or the asymmetric designs with one leg different to the other. The idea is that we make a certain amount using one design and then later we discontinue it.
Generalmente son diseños más bien femeninos, con harta flor y colorido, aunque los rupturistas también tienen buena acogida como un colage con matrioshkas que realizamos hace un tiempo ( o los diseños asimétricos, como una pierna diferente a la otra), el tema es que hacemos cierta cantidad con un diseño y luego lo descontinuamos… esa es la idea.
How can people buy and where/Como podemos comprar y donde?
Through our Facebook page, where we can post to anywhere in Chile, and we are currently working on having a ´buy now´ option on our website. Physically we are based in Pucon and in Santiago we will have a store in Barrio Italia, opening at the end of August.
What makes your products special/Por que son especiales tus productos?
Each item is made by hand, with affection, and we put a lot of thought into choosing the best fabrics and making sure that we give work to Chilean women.
Por que están hechos uno a uno con total cariño, nos preocupamos de elegir las mejores telas Chilenas y de dar trabajo a mujeres Chilenas en su confección.
Now for the general question that I ask everyone! Where is your favorite spot in the capital, Santiago/Cual es tu lugar favorito en Santiago?
Outside of the city, in the Cajon del Maipo.
Afuera de la ciudad, en el Cajon del Maipo.
And in all of Chile/Cual es tu lugar favorito en Chile?
Seeing as though I am trying to always support small Chilean businesses, it makes sense that this applies to my family, too. I have two boys that drive me crazy I love more than carrot cake, Obolo chocolate and Indian spices combined, something which is all consuming but also strangely isolating. Pretty much all of my sons´ clothes have been loved before (and will be loved again – just not by me!) which is a good thing because, as any parent in any country will know, if you listen to all the magazines and help books you apparently need a truckload of expensive stuff just to survive year 1.
It goes without saying that sometimes I want my kids to look stylish but since the buggers grow so fast and get so dirty, I also have to find gear that is economical but that doesn´t skimp on quality.
Enter Ñirre Bebe.
I have been coveting one of their fox emblazoned tshirts for E ever since it first popped up in my Instagram feed. The fox, or ñirre in Mapundungun (and zorro in Spanish), is an animal that I am quite fond of because it always reminds me of the south of Chile, where I´ve often seen them scavenging by the road.
We have two hats, a pair of pants (for M) and E´s tshirt. The material of the clothes is quite thick with a bit of stretch and actually feels incredibly luxurious. To say I am impressed with everything would be an understatement – I am already preparing to buy more!
Ñirre Bebe is fronted by Johanna Fuentes and I recommend following her on Instagram because the photos are just gorgeous. I am so excited to reveal a little bit more about this #smallchileanbusiness so let´s get reading!
Ten Questions with Ñirre Bebe
Who is Ñirre Bebe and what is the story behind the store/Quien es Ñirre Bebe y como empezo la tienda?
Ñirre is a venture from the 9th region that is headed by Johanna Fuentes (me); I am an artist. The objective of the brand is to create modern clothes at the forefront of trends for infants and children up to 4 years. Priority is given to monocromatic tones to create an urban look for modern children.
Ñirre es un emprendimiento de la novena región el cual es llevado a cabo por la Artista Visual Johanna Fuentes (yo). El objetivo de esta marca es crear ropa moderna, a la vanguardia de tendencias internacionales, para bebés y niños de hasta 4 años, privilegiando los tonos monocromomáticos en sus confecciones, es un estilo inspirado en lo urbano para chicos modernos. Ñirre empezó en Junio del año 2015 en la ciudad de Villarrica (antes teníamos otro nombre).
What does ñirre mean and why did you choose this name/Que significa ñirre y por que tiene ese nombre?
Ñirre is a Mapundungun word for ´fox´, which is the language of my people, the Mapuches. This name was proposed by my mother, who is a dressmaker and a big influence on my work. We grew up beneath her sewing machine, which she in turn learnt from her mother, and I remember watching one grandmother using her old Singer machine while the other would be weaving on the loom (telar) while we watched, intruding or as we say, ¨echando a perder¨. Later I studied Visual Arts which really helped me, such as with shades, materials, and above all, creation.
Ñirre proviene del Mapudungun, el pueblo originario del cual pertenezco y significa “Zorro” y el nombre lo propuso mi madre, ella es modista, y gran influencia en mi trabajo, nosotros crecimos bajo una máquina de coser, ella aprendió de mi abuela, en mi caso ellas son la gran influencia una de mis abuelas cosía en su antigua Singer, la otra tejía a telar, y aprendimos mirando, intruseando como decimos… “echando a perder”. Luego estudie Artes visuales, lo cual me ayudo sin duda a complementar, tanto en la utilización de tonalidades y materialidad, pero sobre todo la creación.
Which are your favorite products/Cuales son tus productos favoritos?
I don´t have a favorite, but I do really like to make products for newborns due to their details and small size.
No tengo un producto fijo, pero sin duda lo que mas me gusta confeccionar es la talla RN (recien nacido), ya sea por las detalles, y por el tamaño de la prenda que es minima.
Where are you based/Donde vives?
In Villarica, in the 9th region.
En Villarica, novena region.
Where is your favorite place in Chile/Donde esta tu lugar favorito en Chile?
The commune of San Juan de la Costa, in the province of Osorno, where I lived and worked for more than a year for the Fundacion Superacion de la Pobreza (Overoming Poverty Foundation). This was one of the best experiences I have ever had because of the people, the landscape, the permanent contact with nature, the fact that you can cross the street and reach the sea … I now return every summer with my partner.
Provincia de Osorno, comuna San Juan de la Costa, vivi y trabje ahi durante mas de un año, para la Fundacion Superacion de la Pobreza y fue sin duda una de las mejores experienciias que he tenido. Su gente, los paisajes, estar en contacto permanente con la naturaleza, cruzar la calle y llegar al mar es lejos, lo mejor … vuelvo todos los veranos ahora con mi compañero.
Do you have a favorite place to eat in Chile/Donde esta tu lugar favorito para comer en Chile?
The truth is that I don´t have a favorite place as I prefer homecooked food, but if we are on holiday in San Juan then I like to visit Glorimar, which is in Bahia Mansa.
La verdad no tengo uno fijo favorito, me gusta la comida hecha en casa, pero si cuando vamos de vacaciones al sur, San Juan esta Glorimar (la señora Gloria cocina con mano de monja) queda en Bahia Mansa.
What is next for Ñirre Bebe/Que es proximo para la empresa?
Next we will register our brand, mainly to stop plagiarism, and we hope that this summer we will have an online platform where we sell online. And of course we will have new designs coming out!
Estamos proximos a registar nuestra marca, para evitar plagios principalmente, y esperamos para este verano contar una plataforma online, en donde vendamos en linea y no a pedido. Los nuevos diseños estan saliendo siempre.
This country adores its pancito. People line up morning and evening to buy the day´s haul, scrounging about in bottomless bins for the freshest options before placing that ubiquitous yellow bag on the scale to be weighed. From the traditional panaderia, where they make four roll marrequetas that are cooked with water in the oven to create a crispy crust (read an amazing article about it here) through to amasanderias where they prepare all other types of Chilean bread like the humble hallulla or (my favorite) pan amasado, bread really is a staple part of the daily life here – best enjoyed with lashings of avocado, olive oil, lemon juice and salt. And of course no lunch outing would be complete without a free bread basket and pebre.
It makes sense, then, to draw attention to a small place making big waves in the bread world. La Farine – Pan a la Antigua is located in Curacavi, just outside of Santiago near by Kross ¨preservative-free¨brewery and Apicola del Alba natural cosmetics (and maker of my favorite conditioner ever). I found them because Casa Luz, one of my favorite restaurants in Santiago, has used their bread and highlighted them on Instagram. They have just opened up their new store and make a great side stop on your way to Valparaiso or the Casablanca Valley. Let´s find out a little more shall we?
Ten Questions with Josefina from La Farine – Pan a la Antigua
1.Who is La Farine/ Quien es La Farine?
We are a family that decided to learn the trade, from the art of making bread to how to sell this ancestral product in Curacavi. We are a 6 person team with the whole family involved: Daniel, Josefina, Pia, Miel, Violeta and Hernan. Each person has a different role to play.
La Farine es una familia que decidio aprender el oficio, desde el arte de hacer el pan hasta como vender este ancestral producto en Curacavi. Somos un equipo de 6: Daniel, Josefina, Pia, Miel, Violeta y Hernan. Toda la familia involucrada, cada uno cumpliendo roles en los diferentes momentes de esta actividad.
2. Do you have any family history making bread/ Tienes una historia de familia trabajando con el pan?
Not at all. Daniel is a chef and life was slowly taking him down the bread path, and then after an adventure in France we realized that we wanted to dedicate our life to it. We are creating a family tradition.
No para nada. Daniel es cocinero y la vida lentamente lo fue llevando por el camino del pan, ahora en nuestra ultima aventura por Francia nos dimos cuenta de que realmente era lo que nos quieramos dedicar. Estamos creando una tradicion familiar.
3. What is the motivation behind the store/Que es la motivacion de la tienda?
Our daily motivation is to make good bread, to recover the most that we can from this ancient tradition and to reach more people eery day, so that they change the bread that they normally eat for something that is more nutritious, with intense flavour and aroma.
Nuestra motivacion diaria es elaborar un buen pan, recuperar en lo que mas se pueda esta tan antigua tecnica y poder llegar dia a dia a mas personas, que la gente cambie el pan que consme normalmente y se atreva a comer un pan realmente nutritivo, con sabor y aromas intensos.
4. What type of bread do you make/Que tipos de pan venden?
We make bread from all over the world as well as some of Daniel´s own recipes. We make country bread loaves, Batard, Brioche, Bagels, Rye (40% rye flour) Pan with olives or chocolate, hamburger buns, Focaccia, Pizza, Fig & Nut, Turmeric & Cranberry … and anything else our customers ask for. The interesting thing is that we use sourdough and we are always seeking to perfect our product.
Hacemos panes del mundo y recetas improvisadas por Daniel. Hogazas Pan de Campo, Baguette de tradicion, Batard, Brioche, Bagels, Moldes de centeno al 40%, Pan con Aceituna, pan Higo Nuez, Hogazas Curcuma & Cranberries, Pan de Chocolate, Pan de Hamburguesa, Focaccia, Pizzas … y tambien lo que nos pidan nuestros clientes. Lo interesante es que utilamos masa madre y prefermentos. El intenta perfeccionar el producto constantemente.
5. Which bread is your favorite/Cuales tipos de pan son tus favoritos?
The sourdough with linseed and the baguette.
Hogaza integral centeno y baguette de tradicion.
6. Which bread is very ¨chilean¨ to you and why do Chileans stereotypically eat so much of it/ Cual pan para ti es muy ´chileno´ y por que los chilenos comen tanto?
The truth is that I don´t know why Chileans eat so much bread – we have the second highest consumption in the world – and the bread that we eat is not very healthy with an infinity of ingredients that generate sicknesses and obesity. Of our breads, none are Chilean as our inspiration is linked to cultures far from Chile where there exist more varieties and a different culture of bread-making.
La verdad que no se como los chilenos comen tanto pan – somos el segundo pais qe come mas pan el mundo y comemos un pan muy poco saludable, con una infinidad de ingredientes que lo unico que logran son generar enfermedades y obesidad. De nuestros panes, la verdad es que ninguno es Chileno, nuestra inspiracion esta muy ligada a culturas lejos de Chile donde existen mas variedades y una cultura de pan diferente.
7. What makes your bread special/ Por que tu pan es especial?
What I think makes our bread special (and all those who make these types of breads) is that we take our time seriously, respect processes to the letter, love what we do and are constantly inspired by master bakers from all over the world. The use of the sourdough gives the bread that something special: it gives greater durability, flavor and aroma as well as being easier to digest. For example, we have customers who are intolerant to gluten but who can eat our bread. This type of bread was invented more than 4,000 years ago in Ancient Egypt and we are simply recovering some of the oldest techniques in the world.
Lo que yo creo que hace especial tanto a nuestro pan como al de todos los que hacen este mismo tipo de panificacion es que nos tomamos enserio el tiempo, respetamos los procesos al pie de la letra, amamos lo que hacemos y no inspiramos constantemente por maestros panaderos alrededor del mundo. El uso de la masa madre le otorga un valor especial al pan. Le otorga mayor durabilidad, sabor y aromas mas intensos. Mucho mas facil de digerir. Por ejemplo tenemos clientes que son intolerantes al gluten pero pueden consumir nuestro tipo de pan. Nosotros no inventamos este tipo de pan especial, lo inventaron los egipcios hace mas de 4.000 años, Lo que nosotros hacemos es simplemente recuperar la tecnica de unos de los oficios mas antiguos del mundo.
8. And now for some general questions! Where is your favorite place for food in Chile/ Donde esta tu lugar favorito para comer en Chile?
The island of Chiloe. where I discovered the culinary traditions that are still maintained there, as well as their myths and legends.
En Chiloe, descubri que la tradicion culinaria se mantiene en esas tierras. Asi como sus mitos y leyendas.
9. And your favorite place you have visited in Chile/ Donde esta tu lugar favorito en Chile?
The south of Chile.
El sur de Chile.
10. What is next for La Farine/ Que quieres para el futuro para La Farine?
The truth is that we don´t think that far into the future as we are 100% focused on doing a good job in the present. I think that time will show us new paths and options, but in essence we will always be following the same goal – to make good bread.
But if we are dreaming, we would love to be able to plant our own wild wheat, make our flour and be completely self-sufficient.
La verdad es que no pensamos tanto en el futuro de la farine , estamos 100 % enfocados en hacer un buen trabajo en el presente, creo que el tiempo nos ira mostrando nuevos caminos y opciones, y que en escencia sigamos siendo siempre los mismos y con el mismo objetivo , hacer un buen pan.
Pero si se trata de soñar, nos encantaria poder sembrar nuestra propia variedad de trigo salvaje, tener nuestra harina y ser completamente autosuficientes.
The Nitty Gritty
Address: Ambrosio O´Higgins 1216, Local 2, Curacavi.
They deliver twice a month to Rasavant (Casa de las Artes, Cuerpo y Terapia), La Pinta 2972, Las Condes (Metro Colon). Follow their amazing account on Instagram to be up to date with future drop off dates!
From the wild open spaces to the starry sky, the snug fields of green tucked between snow-capped mountains and the raw expanse of open ocean, Chile has got to be one of the world´s most beautiful specimens of Planet Earth. It seems only fitting, then, that it is also a country taking the business model and embedding it with an environmental conscience (as we have seen with TTANTI and Apicola del Alba). This next business is one that is setting a new benchmark in the fashion world by merging concepts of sustainability and responsibility with quality eyewear in a way that is quite simply revolutionary. Enter Karun World, sunglasses and glasses made ´from a different point of view´ which I am so excited to feature on my blog because I love the concept, all that they stand for and the sunglasses themselves which are effortlessly stylish and unique. Here are some reasons why they should be on your radar too.
They symbolize a new vision
The philosophy governing Karun is that their products form symbols of a new way of being; a new way of thinking of ourselves and how we view the world around us. As founder Thomas Kimber says, ¨it´s clear the world needs a big change. I don´t pretend to change the world by making sunglasses, but prove that we are able to make the best products in a completely different way that respects the planet¨. They follow a circular and regenerative model, aiming to prove that it is possible to manufacture products that are high in quality and that have a lower impact upon the environment than the usual extractive methods that define the norm. They also see themselves as much than just a company, in fact their Kickstarter page states ¨ Everything we do is a reflection of the dream of a great group of people sharing similar values and way of life. We are working as hard as we can to prove through example that we can change the way we interact with ourselves and our planet¨.
They look to nature for inspiration
Karun is inspired by the wilds of Patagonia and means ´to be nature´ in Mapundungun, the common language spoken by the Mapuche indigenous people. This rugged landscape at the southern end of Chile is a place known for its beauty and raw energy, and this is channelled into the designs. They don´t focus upon inventing new things, instead they look to nature to inspire them.
They are revolutionizing eyewear
Karun is a Chilean business that is revolutionary. Their first collection (Wood) used fallen trees in Patagonia, carefully selecting them rather than cutting any down, to create unique eyewear that embraced the differences found in each specimen. After this they teamed up Bureo, a company creating skateboards made from recycled fishing nets sourced from Chile, to make the first glasses in the world made from 100% recycled fishing nets using recycling programme Net Positiva. Discarded fishing nets cause around 10% of plastic pollution in our oceans and cause major damage to sea ecosystems and marine creatures. Net Positiva was developed by Bureo and launched in Chile in 2014, where it collected some 3000kg of discarded fishing nets in just six months. Net Positiva works across the USA and Chile to clean up coastlines, and are engaged with various non-profits that remove ocean pollution.
Now Karun bring you The Clothing Collection. This collection highlights the issue of waste in the fashion industry, where items are mass produced and quickly discarded by consumers. Jeans are some of the contaminating, with around 3 billion pairs produced annually, of which 80% then end up in landfills. From there greenhouse gases like carbon dioxide and methane are released which cause considerable damage to our soils and water. The Clothing Collection is the world´s first eyewear made using recycled jeans, combining 75% recycled jeans and 25% bio-resin. Karun have partnered with Balloon Latam, where a portion of sales from each pair of sunglasses goes towards entrepreneurs in the Llanquihue Lake region of Chile. Balloon Latam works across Latin America to help develop local economies in a way that is respectful of each community´s identity, cultural conditions and productive possibilities. The designs in this collection are influenced by native Chilean birds such as the Chucao, which is native to the south and known for its emblematic sound, the red-breasted Loica (Long-Tailed Meadowlark) and the crested Kuru, or Magellanic Woodpecker. Karun has been lauded everywhere, from Cosmopolitan to CNN and GQ.
Their eyewear is special
The materials are 100% Chilean and designed in Chile, and are put together using the finest technology in Italy. The sunglasses use Zeiss official lenses which offer complete protection from UVA/UVB rays, and are available in either grey or amber, or as optical lenses. They contain German stainless steel spring hinges and have no added chemicals. The current collection come with a hardcase container made from jeans and fully recycled cardboard packaging.
How You Can Get a Pair
Karun are currently seeking funding via Kickstarter, a global crowdfunding platform that got their other designs off the ground. The campaign ends in late July, and the first 500 models will be completed by August. In October all the models will have been completed to be delivered by November.
If you have been reading my articles, then you may know that life can be hectic, stressful and tiring with two young children. For this reason I make sure that I have some time every day where I am completely alone – where no-one is rushing me, I can listen to my thoughts (which often tell me to write) and I can take care of me. I love hopping into a steamy shower and using products that make me feel womanly (my absolute favorite is Ro´s Argan Body Conditioner by Lush – it makes you smell amazing!). Another company whose things I love is a local one, named Apicola del Alba, which combines health, science and the bounty of Chile´s nature to create a range of creams, aromatherapy oils and vitamin supplements. I first came across their products at a little stand in Olmue after stomping my way around the natural palm tree forest at La Campana and, after buying a bagful, I´ve been using them ever since. It is only natural, therefore, that they feature on my blog as one of my favorite Chilean businesses to shine a spotlight on. Here i interview Maria Soledad Muñoz, head of marketing at the Apicola/
Si tu has estado leyendo mis artículos, entonces puedes saber que la vida puede ser agitada, estresante y agotadora con dos niños pequeños. Por esta razón me aseguro de tener algún tiempo todos los días donde estoy completamente sola – donde nadie me está apurando, así puedo escuchar mis pensamientos (que a menudo me dicen que escribir). Me encanta tomar una ducha diaria y el usar los productos que me hacen sentir femenina (mi favorito es Ro’s Argan Body Conditioner por Lush – que te hace oler increíble!). Otra de las empresas que amo es una local, llamada Apicola del Alba, que combina la salud, la ciencia y la bondad de la naturaleza de Chile para crear una gama de cremas, aceites de aromaterapia y suplementos vitamínicos. Encontré por primera vez sus productos en un pequeño stand en Olmué después de recorrer un hermoso sendero alrededor del bosque natural de palmeras llamado La Campana. Compé muchos productos y los he usando desde entonces. Es natural, por lo tanto, figuran en mi blog como uno de mis negocios chilenos favoritos para brillar. Aquí entrevisté a María Soledad Muñoz, jefa de marketing de Apicola del Alba.
Hola Maria! Who is Apicola del Alba and what is the story behind the business/ ¿Quién es Apícola del Alba y como empezaron?
Our goal was to protect the conservation of native forest in the mountains of Curacaví and develop beekeeping and therapeutic products as a means to this goal. This project materialized as soon as Luz Sotomayor and Leandro Díaz finished their biology studies, with the installation of the hives and the first production workshop, which soon grew with the integration of valuable women into our team, all of them from Curacaví. An integral condition of the project was to live in harmony with the forest and to enhance its conservation. Thus Apicola da Alba was born. The team comprises of Luz and Leandro, Fernando (Luz’s father), Alejandro (Luz´s uncle), Lourdes (Luz´s cousin), Amparo (Luz´s daughter), Anita (Luz´s sister), as well as Pamela Vásquez and the support of all our families.
Nuestro proyecto fue hacer sustentable y proteger la conservación de un bosque nativo, en las montañas de Curacaví y desarrollamos como un medio para este objetivo la apicultura y sus productos terapéuticos. Este proyecto se concretó tan pronto Luz Sotomayor y Leandro Díaz terminaron sus estudios de biología, con la instalación de las colmenas y del primer taller de producción, que a poco andar creció con la integración a nuestro equipo de valiosas mujeres, todas ellas de Curacaví. Parte integrante y condición del proyecto fue el vivir en armonía en y con el bosque y potenciar su conservación. Así nació Apícola del Alba, cuyas tareas principales hoy las desarrollan, además de Luz y Leandro, Fernando, el papá de Luz, Alejandro, tío de Luz, Lourdes, prima hermana y encargada del diseño, Amparo, hija, Anita, hermana, todos familia, con el apoyo de la jefa de Taller, Pamela Vásquez.
What is your primary objective/Cuál es su objetivo principal?
First to keep being creative. We want to consolidate ourselves as a company that develops and promotes the values of responsibility in its various senses: therapeutic responsibility, ecological responsibility and social responsibility, especially with our workers. We maintain our aim of respecting nature and its inhabitants, which we express in the creation of our natural products; we keep them clean with a high therapeutic value, we don´t test on animals, and above all, we take great pride in them.
Lo primero, mantener el placer de ser creativos. Queremos consolidarnos como una empresa que desarrolla y promueve los valores de responsabilidad en sus diversos sentidos: responsabilidad terapéutica, responsabilidad ecológica y responsabilidad social, sobre todo con nuestros trabajadores. Mantenemos nuestro objetivo de difundir nuestra emoción de respeto hacia la naturaleza y sus habitantes, que expresamos en la creación de nuestros productos naturales, limpios, con alto valor terapéutico, no testeados en animales, productos que junto con nuestro equipo son nuestro gran orgullo.
What are your favorite del Alba products/Cuáles sus productos favoritos?
The sprays of Propóleo y Miel which are without alcohol and with a significant proportion of propolis and honey, are unique in Chile. Los Aloes, made with lyophilized aloe with a concentration of 99%, are equivalent to the direct consumption of the gel. In cosmetics there are two lines. Among the hair cosmetics, the Champú and Bálsamo deOrtiga y Romero, and the Champú de Jalea Real, are highlights for their revitalizing ingredients. Among the creams, the stand out is the Crema de Aloe y Jalea Real, and the Serum. In aromatherapy, we have various colognes, oils of pure essential oils and mixes, and among them the Oleo del Bosque, which is a mix of 16 natural essential oils, stands out.
Los sprays de Propóleo y Miel, sin alcohol y con una importante proporción de propóleo y miel, lo que los hace únicos en Chile, por no tener alcohol. Los Aloes, elaborados con aloe liofilizado, con una concentración del 99%, equivalente al consumo directo del gel, sin aloína. En cosmética hay dos líneas, la cosmética capilar, destaca el Champú y Bálsamo de Ortiga y Romero y el Champú de Jalea Real, con ingredientes revitalizadores. Entre las cremas, destacan la crema de Aloe y Jalea Real y el Serum. En aromaterapia, las aguas de colonia, los oleos de aceites esenciales puros y los mix. Entre todos ellos destaca el Oleo del Bosque, un mix de 16 aceites esenciales naturales.
Which products do you recommend for mums/Qué productos recomiendan para mamás?
Our Nutriderm capsules, the Crema Luz del Alba, and the Crema Propóleo Matico, which is great for irritations.
Nuestras cápsulas Nutraderm, Crema Luz del Alba, Crema Propóleo Matico para irritaciones.
Which products are good for children/Cuáles productos tienen para niños?
Crema Propóleo Matico (ages 2+) and the Propóleo for children.
Crema Propóleo Matico, para niños mayores de 2 años, spray Propóleo niños.
What are the advantages of Aromatherapy/Cuáles son las ventajas de la aromaterapia?
Aromatherapy is an alternative therapeutic method that seeks to generate healthy benefits in an integral way. Aromatherapy is very good for the skin as it helps to rejuvenate it, so it is recognized for having regenerative properties. In addition, it helps relax the muscles and gives relief from headaches. It can also help improve the mood of people who suffer from depression. Finally, it has been indicated that aromatherapy is an excellent support for antiviral and antiseptic processes, generally improving the symptoms.
La Aromaterapia es un método alternativo terapéutico que busca generar beneficios saludables de una manera integral a partir de los efectos que generan los aromas en nuestro organismo. La aromaterapia es muy buena para la piel ayudando a rejuvenecer el cutis, por lo que se le reconoce funciones regenerativas. Además, ayuda a relajar los músculos y potencia estados de tranquilidad interior, actuando como relajante y dando alivio ante cuadros de dolores de cabeza. También pueden ayudar a mejorar el estado de ánimo de personas deprimidas. Por último, se ha indicado que la aromaterapia es un excelente apoyo para procesos antivirales y antisépticos, mejorando en general los síntomas de estos procesos.
In the del Alba blog, you talk about Circular Economy. Can you explain what that is/En su blog hablan sobre la Economía Circular, ¿pueden explicar que es eso?
Circular economics is an approach that looks at the process of supply and demand in a similar way to how nature works. In nature all the elements fulfill a function and are reused at a later stage of the natural process. This is why Circular Economy aims to change the linear production model, which generates large amounts of waste, to a circular model in which waste is returned as raw materials in other parts of the same production system. Therefore, the idea is to reduce consumption, reuse and recycle the waste, in a way that is respectful of the environment.
La economía circular es un enfoque que propone entender los procesos de producción del ser humano de una manera similar a como funciona la naturaleza. En la naturaleza todos los elementos cumplen una función y son reutilizados para ser aprovechados en alguna etapa del proceso natural. Es por esto que la Economía Circular apunta a que cambiemos el modelo de producción lineal que termina generando grandes cantidades de desechos, a un modelo circular en el cual se reintegran los desechos como materias primas en otras partes del mismo sistema de producción. Por lo tanto, se relaciona con esto, la idea de Reducir el consumo, Reutilizar y Reciclar los residuos, de una manera respetuosa con el medio ambiente.
In the blog you also mention defending the native flora and fauna. How do you do this/En su blog hablan sobre Defiendo nuestro Flora y Fauna. ¿De qué manera su empresa protege la naturaleza y cómo podemos ayudar en algo?
One of our main values is to live in a respectful way in, and with, the 200-hectare forest that has been protecting our family for 30 years, and which we have managed to use in a sustainable way thanks to the creation of value-added products whose raw materials and extracts come from the same forest. In addition, we are currently facing the challenge of developing products for children which follow these values of conservation and sustainability, and through CORFO [Corporacion de Fomento a la Produccion, government funding that promotes the creation of businesses developed in Chile, such as Start-Up Chile] funding, we want to certify extraction management and take measures to protect these valuable forests from fires and other threats which are associated with climate change.
Uno de nuestros valores transversales en nuestro proyecto de Apícola del Alba es vivir de forma respetuosa en y con el bosque de 200 hectáreas que viene protegiendo hace 30 años la familia y que nos hemos ingeniado para aprovechar de manera sustentable gracias a las abejitas y a la creación de productos de valor agregado cuyas materias primas y extractos provienen del mismo bosque. Además, nos encontramos en estos momentos enfrentando el desafío de desarrollar cosmética infantil asociado a todos estos valores de conservación y sustentabilidad, y para esto a través de financiamiento CORFO [Corporacion de Fomento a la Produccion] queremos certificar el manejo extractivo y tomar medidas para proteger a estos valiosos bosques de los incendios y otras amenazas asociadas a los impactos del cambio climático.
Where is your favorite place in Chile/Dónde está su favorito lugar en Chile?
We have a special place for the sclerophyllous forest of the Coastal Range, which is a type of ecosystem with a high degree of vulnerability, where you can find wonders such as lingues, quillayes, boldos and myrtle trees in small woods, alongside various types of orchids and other native and endemic flowers. This beautiful ecological spot also hosts a wealth of native insects (beetles, mantis´, bees), reptiles, birds and mammals such as foxes and huiñas [of the cat family]. And it is precisely in this natural setting where our story begun and the Apicola del Alba project continues to develop.
Por supuesto que tenemos un especial favoritismo por el bosque esclerófilo de la cordillera de la Costa, que es un tipo de ecosistema con alto grado de vulnerabilidad donde hay maravillas como lingues, quillayes, boldos y arrayanes en pequeños bosquecitos asociados con varios tipos de orquídeas y otros bulbos nativos y endémicos. Todo esto en la bellísima trama ecológica que permite alojar una especial riqueza nativa de insectos (escarabajos, mantis, abejas), reptiles (lagartijas y lagartos), aves (diurnas y nocturnas) y mamíferos (zorritos y huiñas). Y es precisamente en este escenario natural donde comienza la historia y sigue desarrollándose el proyecto de Apícola del Alba.
What´s next for Apicola del Alba/ Cuál es el futuro de Apícola del Alba?
From the beginning, Apícola del Alba sought to design innovative products, such as non-alcoholic propolis, and integrate natural raw materials with bioactive ingredients, such as quillay, boldo, aloe vera and matico, backed by tradition and science. That is why we want to deepen this line by certifying the effectiveness of our products with international laboratories, an important component of progress. Our previous reports regarding the efficacy and hypoallergenic properties of our products, have all been very positive. This will deepen our place in the cosmetics market in Chile and then, in the second stage, throughout America. In parallel, we continue to develop innovative, therapeutic and wellness products, functional food and aromatherapy.
Desde el inicio, Apícola del Alba persiguió diseñar productos innovadores, como los propóleos sin alcohol, integrando el uso habitual de materias primas naturales con ingredientes bioactivos, como el quillay, el boldo, el aloe vera y el matico, avalados por la tradición y la ciencia. Es por esto que queremos profundizar esa línea, esa tradición, mediante la certificación, otorgada por laboratorios internacionales, de la efectividad de nuestros productos, gestión que está en un importante grado de avance. Tenemos los informes previos, todos muy auspiciosos, sobre la eficacia e hipoalergenidad de nuestros productos. Con ello se profundizará nuestra instalación en el mercado de la cosmética en Chile, inicialmente, y en una segunda etapa, en toda América. En paralelo, seguimos desarrollando productos innovadores, terapéuticos y de bienestar, en la alimentación funcional y en la aromaterapia.
¨We believe that a watch should not only display a point of time as measured in hours and minutes; but should be a constant reminder that time is passing, that we must appreciate every moment that ticks by.¨
– Sarah Goldsmith, TTANTI
Over the years I have become really passionate about Chile. Knowing its quirks, its people and flora and fauna, and giving my support to the #hechoenchile movement that is finding its stride with leaps and bounds recently. I also want to encourage the support of small businesses, often born of as much love and passion as hard work and stress to get a simple dream off the ground. I believe TTANTI, a small business that has appreciation for Chile at its heart as well as a focus upon sustainability, is the epitome of all these things, creating beautiful timepieces that represent not only the passing of time but a respect for life, and each one contains Patagonian materials. Wearing TTANTI, then, means you are keeping a small piece of Chile at your side throughout life´s moments. Here is my interview with Sarah Goldsmith, an expat from the United States who is the Director of Communication and Sales for TTANTI.
Who is TTANTI and how did the store begin?
TTANTI was founded in 2014, but really started to grow in 2016. Our team is lead by the founder, Angel Andraca. Angel is a native Chilean and wanted to combine his love of minimalist design with the spirit of Patagonia and the long tradition of Swiss watchmaking. Designer Rodrigo Bravo brought together the concept in a striking and harmonious way that gives respect to the traditions of Patagonia, while showcasing a modern aesthetic. Our Chilean team is rounded out by Sarah Goldsmith (me), Felipe Rioja, Carlos Bravo, and Mathilde Pfeiffer. Our European team includes Patrizia Vogl, Guillaume Vaslin and Steven Fantina.
What is the motivation behind TTANTI?
TTANTI was born out of a respect for the noble materials of Patagonia and the spirit they encompass, as well as the centuries old tradition of Swiss watch making. Combined into one timepiece by the patient and passionate work of Swiss and Chilean craftsmen, we seek to transmit our beliefs to our customers. We believe that a watch should not only display a point of time as measured in hours and minutes; but should be a constant reminder that time is passing, that we must appreciate every moment that ticks by.
What makes a TTANTI watch unique?
TTANTI has its roots in a land where local traditions and foreign wanderers coexist, and our commitment to that land sets us apart. Protection of this land, responsible use of its materials and preservation for years to come is at the forefront of all we do. We use only previously fallen trees and are proudly certified by the Forest Stewardship Council for the responsible use of native forests. Our leather straps are cut from scrap material would otherwise go to the landfill. We package in recycled materials, maintain a wholly online/virtual workplace and strive to take any steps necessary to reduce our impact on the environment.
Who designs the watches and what are they inspired by?
Our designer Rodrigo Bravo seeks innovation through simplicity and functionality. He creates unique objects and solutions through a methodology that is born from the study and rescue of traditional carpentry techniques with the most advanced technologies. Rodrigo merged our inspiration with his detailed study and knowledge of functionality to create our strikingly and simple design. Although typically worn by men, and designed with a man’s wrist in mind, they’re popular with men and women alike! I am a woman and wear a TTANTI every day. I love the elegant but relaxed look it brings to my outfits, and love the connection with Chile it brings me.
How are the watches made?
The process to create a TTANTI involves the combined efforts of dedicated and passionate craftsmen from Patagonia, Santiago and Switzerland. After our timepieces are painstakingly assembled in Switzerland to exact specifications, we bring them to our workshop in Santiago. We then hand assemble the watches with the laser cut and hand polished wooden rings and hand cut and sewn leather straps from Patagonia.
How should we care for a TTANTI timepiece?
Your TTANTI is a work of art, and should be treated as such. Our wood has been rigorously tested for durability, but should be treated with care – it is in fact an antique in the making. Just like your grandmother’s oak dining table will sustain scars and memories from life, so too will your TTANTI. This is the natural aging process of wood. Specific care instructions for your TTANTI can be found on our blog.
What does TTANTI mean?
TTANTI means “seed” in the Kunza, a nearly extinct native language from the north of Chile. We want to plant an emotion that evokes the philosophy we deliver and in order to give tribute to the ancient cultures of our country.
How have the watches been received?
Reception has been really promising. We’re growing slowly but surely, and every sale is a celebration for our team! We all truly believe in what we’re doing and love seeing our work appreciated.
What is next for TTANTI?
We want to bring the wild, wonderful nature of Chile to our customers. We want to transmit the beliefs and traditions of our beautiful country, from north to south, to our customers. Eventually we would like to expand our product line to include trees and leathers from the other regions of Chile, though that might be a little further out.
Do you have a special offer for my amazing readers?
Yes! We are offering Querida Recoleta readers a 10% discount off of our products with the code queridarecoleta07
Ferdinand Magellan(1480-1521), also known as Hernando de Magallanes, was a Portuguese explorer who led the first European voyage to circumnavigate the globe,, while searching for the Spice Islands. He found the route through South America to the Pacific, known today as the Strait of Magellan (estrecho de magallanes).
Charles Darwin(1809-1882), who needs no introduction, traveled the globe on a scientific expedition aboard the Beagle. He explored Chile from Tierra del Fuego to Copiapo; controversially, he is believed to have used the indigenous people he met in Patagonia as an example of his theory of evolution.
Bruce Chatwin(1940-1989) was a travel writer from England who wrote In Patagonia (1977), a book which revolutionized travel writing and drew the world´s gaze to the southernmost areas of Chile and Argentina.
If you liked this, check out some other small businesses you can support:
The girl is standing beside a bench strewn with leather, knives and paper. Her brow is furrowed with concentration, lips pursed, as she deftly follows the thin lines that dance their way across the dyed hide in her hand. The light is dim and the air is musty, tainted by an odor that harkens back to a time before shopping malls, a time when each store´s bounty was not churned out by an unknown´s hands but instead painstakingly created, borne of passion, time and skill. The girl is making shoes, art.
Shoe making today is a heavily manufactured process where the various stages of production are divided in a factory and shared by a multitude of workers; more often than not, the shoes we buy in mega stores are the result of industrial sweatshops in countries such as China. Originally, however, this process was undertaken by just one – known as a cordwainer – who would oversee the entire production and perform the various 68 to 390 steps themselves, along with some 15 different techniques.
Enter Padre Nuestro, a tiny store in Ñuñoa that is outfitted by just one man and his apprentice, a design alumni now pursuing shoemaking. She has been training for four months but the apprenticeship will take her several years.
A pair of shoes is the result of an arduous process. First shoes are designed, followed by the preparation of lasts and the cutting and stamping of the leather. The pieces are then dyed, sewn, fitted to the last to form for several weeks, and finally assembled. The process doesn´t end here, as the sole has to be hammered into shape and the shoe then has to be ´finished´ which may include burnishing, rasping, smoothing, and other techniques.
At Padre Nuestro, your feet are measured and a mold is found that best matches your foot. Over the course of around one month, your shoes are handmade by this two-person team, with the end result a pair of shoes that have been made for no-one else but you.
There is currently a waiting list of around two months at Padre Nuestro. The store sells shoes for men only.
Photos reproduced with permission from Padre Nuestro
The Nitty Gritty
Address: Tegualda 1517, local 1, Factoria Tegualda, Ñuñoa. Metro Santa Isabel
Tip: while you are here, pop next door to Silvestre Bistro to take advantage of the Wild Food Movement that has come to Santiago! Great prices, ambiance, service and delicious food!! Barrio Italia is a fantastic place to go shopping, plus you are supporting local small businesses and keeping traditions – just like at Padre Nustro – – alive.
¨Born in Santiago, corporate slave until my late 20’s, I gave up my career to finally satisfy my thirst for knowledge and new experiences. I am well-travelled and I can flirt in 4 languages over a bottle of wine, whisky and/or beers (!) I lived in France and China for a couple of years before coming back to Chile in order to fall in love with my beautiful country. I have developed a true passion for photography (still learning!) that makes my world go round lately and I love food¨.
Some Questions with Yorka
1) Where is your favorite spot in Santiago?
Lastarria/Bellas Artes Neighbourhood. You can easily spend an afternoon walking around in the park and then ending your day with a nice dinner and drinks; many choices of good restaurants.
2) Where is your favorite spot in Chile?
So far, I have two: the Elqui Valley/ the 4th Region in summer time (so many Pisco sour cocktails!) and San Pedro de Atacama in winter (when the desert is covered in snow!)
3) Favorite place to eat in Santiago?
I couldn’t pick just one! It just wouldn’t be fair!
4) Top tips for visitors to Chile?
The best wines are not always the most expensive ones; avoid metro at rush hour; if possible, head north to San Pedro de Atacama; try sea-urchin because many ugly things taste great!
5) Your favorite spot to photograph in Chile?
Valparaiso. The camera loves its colors and unique architecture!
6) Your camera and preferred lenses?
I have a Canon G15, a Canon sx210, a Nikon d5300 (broken now!) and a Nikon d3300. Lenses, I use 18-55 mm, 50 mm, 18-105 mm and a 55-200 mm.
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