#hazelnut opening machine supplier

[bibicoffee-com]

What Coffee Brand Does McDonald's Use? All You Should Know

What Coffee Brand Does McDonald's Use You often think of burgers, milkshakes, and fries instead of gourmet coffee when mentioning McDonald's. Nonetheless, this fast-food restaurant is also famous for its exceptional coffee, which has received high appreciation. Their coffee provides a distinctive flavor. It is too excellent and fantastic to be in the fast food drink category. What coffee brand does McDonald's use? If you are a big fan of their drinks, let's dive into this article to learn more! What Coffee Brand Does Mcdonald's Use? McDonald's can use some famous brands, including Green Mountain Coffee, Newman's Own Coffee, Gavina Gourmet Coffee, and Seattle's Best Coffee. Green Mountain Coffee Despite the modest beginning, Green Mountain Coffee has become a powerful corporation. In the 1980s, entrepreneur Robert Stiller opened a small diner in Vermont. They had more than 1000 wholesale customers by the 1990s. According to Forbes, this company appeared among the top America's 200 moderate businesses by 2008. Although this provider is famous for its connection to Keurig, they offer many things besides K-Cup drinks. While this brand is not well-known for specialty coffee, they use 100% Arabica beans of high quality. Thanks to the flavorful and pleasing smoothness, the coffee is enjoyable to sip regularly. Newman's Own Coffee Newman's Own business founded the Newman's Organics Blend in 1982. All post-tax proceeds are dedicated to Paul Newman's selected foundation. This blend combines medium-roasted Central American and dark-roasted Indonesian coffee. Thus, it brings a drink with 100% Arabica beans. The coffee of this supplier boasts a delicious combination of three outstanding flavors: vanilla, hazelnut, and caramel. Many customers love this coffee taste because it's clean and smooth with a balanced body, whether consumed chilled or hot. Gavina Gourmet Coffee McDonald's sources the majority of its coffee beans from Gavina Gourmet Coffee. Its headquarters is in Vernon, California. Cuban immigrants established the business. This family currently manages it. The business is committed to offering its clients the best coffee they can. The company imports beans from nineteen Central and South American nations, and offers four 100% organic lines. Their coffee is well-liked for its sharp acidity, spicy citrus overtones, and sweet undertones. Seattle's Best Coffee The headquarters of this company is in Seattle, Washington. The Stewart brothers manufactured coffee in the 1970s on Seattle's Pier 70. When they joined a regional taste test contest, they used “Seattle's Best Coffee” as their company name. The brand only utilizes Arabica beans imported from Latin America to guarantee the consistent quality. The main suppliers of Mcdonald's Does Mcdonald's Have Their Coffee Brand? The short answer is yes. Since 2009, McCafe has offered McDonald's coffee. Although the suppliers of this drink have changed throughout time, this brand remains firm in quality and taste. Here are some factors that help McCafe maintain its coffee consistency: Freshness McDonald's chains and franchises prepare coffee every thirty minutes to prevent stale coffee. Moreover, the brand uses machines to freshly ground the beans for every batch. As a result, they ensure a fresh brew for each cup. Premium coffee sources What coffee do McDonald's use? They make their drinks using Colombian and Brazilian coffee beans like most big brands. However, they buy coffee beans from Costa Rica and Guatemala. These places are famous for their excellent quality. Medium roast only Many big-name chains use dark-roast coffee beans. Each batch can taste roasty and burned since dark roasts may mask the typical bean flavors. On the other hand, McDonald's offers medium roasts. Thus, the brand can bring out the taste of its exceptional beans. 100% Arabica beans Many businesses blend in the less expensive Robusta beans to cut costs. What coffee beans do McDonald's use? They use Arabica entirely for premium flavor and taste. McCafe Does Mcdonald's Coffee Taste Good? The answer is Yes! McDonald's coffee offers a rich flavor at an affordable price. The brand utilizes high-quality, 100% Arabica beans. Moreover, these beans are roasted depending on the requirements of the different customers. They can soften the potent tastes when they combine three beans in their products. Utilizing blended coffee also ensures better uniformity despite soil conditions. Therefore, the drink is more reliable. Furthermore, the beans aren't over-roasted. So, the drink will be well-balanced and smooth. The milk always stays at the right temperature for drinks. The baristas have undergone specialized training about the hygiene of the equipment, temperature, foam, and coffee grind. The focus of baristas helps make tasty drinks since they spend most of their time in the coffee section of restaurant chains. Despite personnel changes, McCafe uses high-quality machines to get a consistent quality. These devices have identical capabilities to portafilter devices. However, the makers are so effective that they can consistently satisfy all customers' demands during the busiest periods. Reasons for delicious tastes Are Starbucks And Mcdonald's Coffee The Same? McDonald's and Starbucks' coffees are different. The following factors make them distinctive. Coffee Variety Sometimes, you may prefer something more than a decent brew. You may want more caffeinated, unusual, or frosty cups to keep you cool. At this round, it is clear that Starbucks wins in this battle from a quick look at its drink menu. If you combine all standard drinks with customizability at Starbucks, more than 80,000 unique options are available. However, the McCafe drink list is more restrictive than the selection of Starbucks. They only provide a limited range of specialized drinks, including frappes, hot chocolate, smoothies, iced coffee, macchiatos, and lattes. You may wonder: Can you get a frappuccino without coffee at McDonald's? The good news is yes! It's a relatively popular drink at this restaurant. Roasting Processes Starbucks is famous for selling high-quality gourmet coffee. Yet, the roasting and mixing processes are still in-house. They modify the period and temperature when roasting the beans. Thus, they can obtain diverse tastes in every batch. After that, they expertly combine the various types to produce a flavorful and freshly ground coffee. As shared earlier, McDonald's has partnered with Gavina, among the greatest gourmet coffee makers in the world. Cost McDonald's is well recognized for their quick and affordable coffee drink. They offer McCafe, an excellent product, for a much lesser cost. On the other hand, Starbucks sells trendy merchandise and increases prices to support its standing as one of the high-end businesses. Starbucks vs.McDonald's Can You Buy Mcdonald's Coffee Beans? The good news is yes! You can purchase different types of McCafe beans, Keurig K-cups, and ground coffee on Amazon. Don't you want to grind your coffee beans? It's better to select a more affordable grinder and purchase whole-bean coffee from this brand. Freshly ground coffee offers a better taste. Thus, McDonald's constantly grinds the bean for its drinks. The Keurig K-Cups are another excellent choice. These pods are separately vacuum-sealed. It helps them stay fresher for an extended period despite being pre-ground. However, when buying this variety, you must use a Keurig maker to brew it. Nevertheless, you might prefer Gavia coffee to McCafe coffee for the most fantastic McDonald's taste at home. The flavor is more reliable if you stay with the coffee beans from McCafe's trustworthy sources. McDonald's beans How To Make Mcdonald's Iced Coffee At Home? If you have ever tried Mcdonald's iced coffee, you will love it immediately. With this recipe, you can make this drink at home! Preparation - Brew coffee: 2 ½ cups - Water: 1 cup - Half and half creamer: ⅔ cup - Syrup/sugar: ½ cup - Whipped cream - Ice Step-by-step instructions Step 1: Make the Syrup - Add water and sugar to a saucepan. Bring the mixture to a simmer. - Mix the bland well to dissolve the sugar completely. - The mixture will get thick after you stir it for about 10 minutes. - Take the saucepan off the stove. Allow enough time for it to chill. - Transfer the syrup to a jar. - Store the syrup in the refrigerator. It can last up to 30 days. Step 2: Make the Mcdonald's Iced Coffee - Use double 100% Arabica coffee grounds to make a coffee pot. - Prepare a pitcher. Add ice until it's filled. - Pour the coffee into the pitcher after you've made it. - Add syrup and cream. Stir well. - Pour your coffee into cups. Add ice, and enjoy it! McDonald's iced coffee FAQs Why Does Mcdonalds Have The Best Coffee? The brand only uses Arabica beans to make its coffee. As a result, their drinks are smoother and softer than others. How Strong Is Mcdonald's Coffee? The average caffeine level in a McDonald's cup is often 30.64 (mg) per 100 (ml). Why Is Mcdonalds Top Brand?McDonald's has always succeeded in appealing to their potential market with their campaigns.Moreover, the company has successfully executed branding and marketing projects worldwide, strengthening the brand.This brand is well-known for many reasons, but its simplicity may be the main one.Is Mcdonald's Coffee Healthy For You? The answer depends on the drink you choose. For instance, getting a cup of iced coffee is relatively healthy due to its high calcium and antioxidants. Which Coffee Is Sweet In Mcdonald's? It's Iced Mocha! Let's try this drink if you want something sweet at McDonald's. You can also refer to this recipe to make it at home. https://www.youtube.com/watch?v=PrjVHRN7Yko Wrapping Up What coffee brand does McDonald's use? They get the beans mainly from Green Mountain Coffee, Newman's Own Coffee, Gavina Gourmet Coffee, and Seattle's Best Coffee. Their coffee offers a smooth and clean taste with a subtle flavor thanks to the medium body roasting level. If plain coffee is not your thing, you can ask the baristas to add syrup, chocolate, caramel, or vanilla. It's worth trying their drinks! Hopefully, this post is beneficial for you. Thank you for reading! Read the full article

[kaleidoscopeminds]

I’m going blind from this sweet craving

This came about because I wanted to write some Cake and my brain just went bakery!!! au!!!! Anyway this is very self-indulgent and driven by my own baking obsession. Please enjoy 6k of me talking about cake (literally) and a cheeky bit of side mashton because I couldn’t resist. For the club because everything I do is for the club <3

Warnings: horribly tooth rotting fluff, too many baking metaphors

Title from Cake by the Ocean by DNCE because I think I’m funny

Luke places the last piece of broken Oreo carefully atop the whirl of buttercream and wipes his hands on his apron, reviewing the set of cupcakes in front of him. He knows he’s hypercritical of his own work; he gets called a perfectionist by Michael at any opportunity (and not in a complimentary way), but he still maintains that it’s the only way to be to make anything good.

 He deems this double dozen of the Oreo chocolate as close to perfect as he’s going to manage this morning and slides them next to the strawberries and cream set with mini meringue topping he just finished. He goes to the walk-in refrigerator and pulls out the layer cake that he made before he left yesterday, and then crosses over to dry storage to wheel out the trolley containing the carefully wrapped crates of bread that Ashton, their bread supplier, had dropped off about an hour ago. 

He pulls the trays of croissants, pain au chocolat and pain aux raisins out of the oven deftly, and slides them onto a cooling rack to leave for a couple of minutes, before he can transfer them to the cabinet in the front of the bakery, and checks the clock. It’s 6:40, so he’s just on time to get everything stacked up in the front if he has a bit of help. 

He hears the door at the front of the cafe slam, handle jangling ominously as it closes again and Luke smiles to himself, grabbing the trays of cupcakes and heading out into the front, opening the swing door with his hip.

“Hi Mikey,” Luke calls over as Michael struggles out of his jacket, pushing his glasses up onto his nose and grumbling incoherently.

“I’m not late,” Michael starts, attempting to pull his apron out of his backpack and hang up his jacket on the hook at the same time.

Luke doesn’t say anything, just turns his head to look deliberately at the large clock hanging over the coffee machine behind the counter and raises his eyebrows, smiling slightly.

“Well, barely,” Michael responds defensively. “You’re not the boss of me, Luke Hemmings.”

Luke laughs, “Unfortunately for you, I am. Supervising baker remember?” He opens up the display cabinet and slides the cakes carefully into place.

“Promotions gone to your overly large blonde head already, I see,” Michael says, struggling with his apron ties where they’ve got tangled around his belt.

Luke laughs again and goes over to Michael, untangling him and turning him round to tie his apron for him. “Go and drink your coffee Mikey, I made one for you about 10 minutes ago, should still be hot. I’ll get the rest of the stuff out to the front.”

“I think I’m in love with you,” Michael says genuinely, quickly walking behind the counter and finding the insulated travel mug Luke had filled with a latte earlier that morning. He pulls off the lid and Luke watches him practically inhale it, smiling fondly as he makes his way back into the kitchen.

“Remind me again why I always seem to be making coffee for you when you’re the trained barista?” Luke calls out as he carefully lifts the 4 layered cake onto a stand and carries it back out to the front.

“Ooh that looks fucking good what’s in that?” Michael asks, eyes lighting up at the sight of the cake in Luke’s careful grip. “And it's because you won’t admit it but you’re in love with me too,” He adds, putting his coffee down so he can take the cake off Luke to put on top of the cabinet.

“Chocolate hazelnut with Nutella and praline,” Luke replies with a smile. “Sorry to disappoint you Michael but we would never work, I couldn’t be with someone who hates mornings,” He says solemnly as he returns to the kitchen, lightly checking the pastries to make sure they’re cool enough before tipping them onto another tray.

“You’re going to be on your own for a while then!” Luke hears Michael call, and he laughs as he comes back through the swing door. “No one likes mornings,” Michael continues crabbily, downing the rest of his coffee in one gulp. 

“You know who does like mornings?” Luke asks as he passes over the tray to Michael. “Our lovely bread baker.”

Michael blushes and ducks his head at the mention of Ashton. “Why don’t you ask him out then,” He grumbles, lining the pastries up neatly with the tongs in his hand. 

“Not my type.” Luke wiggles his eyebrows at Michael. “Plus I think he might be more interested in barista types than cake-making types.”

“Shut up Luke,” Michael groans back. “I’ve told you before, he barely knows who I am. I only see the man for about 5 minutes every day when he comes to pick up the crates.”

“And yet every morning. I have to tell him that ‘No Michael’s not here yet, sorry,’” Luke smirks. “Honestly Mikey, you’re missing out not being here at half past five, lots of Ashton content.”

“Yes but that would involve, you know, being here at half past five,” Michael replies sarcastically. “Did Em make any tarts for today?” He asks. 

“Yeah they look great, she’s done a new orange curd one with chocolate pastry which I’m excited to try.” Luke accepts the change of subject and goes back towards the kitchen. “Do you want to come and grab your boyfriend’s bread? Think that’ll be the last of it then.”

Michael glares at Luke and pretends to trip him up as he walks past, then follows him into the back.

“You’re such a dickhead sometimes you know that,” Michael says grumpily, pulling out the loaves of bread and stacking them on the counter.

Luke laughs, it’s too easy to get a rise out of Michael, particularly first thing in the morning and especially when it comes to Ashton. He opens the fridge again and as always sends a silent thank you to the angel that is Em, their evening baker, and the only reason they’re able to produce enough goods for the cafe. It honestly changed his life when his boss decided to employ an extra baker, now he can actually leave when the cafe closes; she picks up anything that Luke doesn’t manage to finish, as well as shaping the pastries to chill overnight and producing a few dozen tarts for the next day. He checks the new orange curd tarts and their customer favourite, the strawberry ones (perfect as always), and slides them off the shelves. 

“You were literally declaring your love for me not 10 minutes ago I believe,” Luke says, checking the fridge to make sure he’s not missed anything. 

He turns around frowning at the lack of a bitchy response, but Michael’s distracted by something in one of the crates. 

“You okay there?” Luke questions.

“Yes,” Michael mumbles, blushing furiously, attempting to pull the crate out of Luke’s view. Luke quickly walks over, interest piqued, and grabs the crate out of Michael’s hands, ignoring his noise of protest. 

In the bottom of the crate there’s one of Michael’s favourite chocolate chip hot cross buns, but instead of a cross on top there’s a carefully shaped ‘M’. Luke laughs delightedly.

“He barely knows who you are, hm?” Luke teases.

“Its..” Michael coughs embarrassed. “It’s probably just a friendly thing.”

Luke rolls his eyes. “Come off it Mikey, that’s the most obvious display of affection in enriched dough form that I’ve ever seen. Where’s my L eh? Nowhere to be seen.” 

“Shut up,” Michael says, but he reaches into the crate and pulls out the bun, wrapping it in some baking paper with utmost care, before walking out into the front of the cafe. 

“You’re meant to be stocking the actual breads!” Luke calls after him, grabbing the tarts and following Michael out. 

Michael just raises his middle finger at him as he gently slides the wrapped bun into his backpack, still blushing. 

Luke laughs and goes to fetch them himself, stacking them in the baskets at the side of the counter, ready to be sold or to be sliced for their toasties.

“Right I’m gonna start on tomorrow’s cake, let me know when you need a hand.” Luke says, turning to Michael who’s absentmindedly filling up the coffee grinder with beans and not looking like he’s heard Luke in the slightest.

“Earth to Michael, come in Michael.” Luke nudges Michael’s arm with his elbow and Michael looks up with a start.

“Oh yeah, sorry. That’s fine,” Michael replies quickly.

“Are you going to be okay out here on your own?” Luke jokes. “You look like you could burn yourself on steam or tip grounds everywhere at any minute.” 

“Yes Luke,” Michael replies testily. “Now go and make some cake and let me do my job, I’ll call you when it gets busy.”

This is the way it works with the two of them in the morning, Luke getting a head start on his batters while Michael deals with the dribs and drabs of the early customers. When it gets to 8am and the little cafe starts getting really busy, Luke will step out to the front to help, and they will work seamlessly together; Michael tamping coffee and steaming milk expertly, whilst Luke takes orders and fills bags with breakfast pastries and muffins. After the rush dies down, Luke will retreat back into the kitchen and start the doughs for the next days’ croissants, until lunch time and he’ll be back out to give Michael a hand with slicing bread and toasting sandwiches. 

He enjoys the buzz of service with Michael, moving round each other with a well practised air and smiling at customers, his favourite bit is getting glimpses of the joy they get from something that he’s created. He’s most comfortable in the kitchen though; in the sweetly calming clouds of icing sugar and the reassuring warmth of the ovens, most at ease on his own with slightly sticky hands, flour perpetually dusting all of his clothes and with a speaker quietly playing his favourite songs into the vanilla scented air.

 X

“Luke!” He hears Michael’s voice float through the door, just as he’s closing the oven door on 3 sandwich pans of fresh raspberry filled sponge. 

“Coming!” He responds, setting his timer for 30 minutes, and pinning it to the top of his apron, before washing his hands and heading out of the door to join Michael. He sees there’s a queue building up and quickly steps behind the counter and smiles at the next customer as Michael pours milk into 3 flat whites in quick succession, a perfect leaf in milk foam appearing in each of them with an artful flick of his wrist.

“Hi, what can I get you?” He smiles at the man who’s just approached the counter.

“A small black Americano to take away, and make it quickly, I’ve already been here 15 minutes and some of us have actual jobs to work you know,” an older man in a suit barks at him, not looking up from his phone. 

“So sorry for the delay Sir, we’re very busy as you can see. Can I take a name for that?” Luke grits his teeth but maintains the smile on his face with some effort.

“It’s Richard,” the man says pompously. “And maybe you should employ more staff if you’re this busy.”

“We’ll take your feedback on board,” Luke replies, his smile coming forced. He writes the man's order, and “Dick” in tiny writing underneath on a cup before turning round and putting it on top of the coffee machine, rolling his eyes at Michael as he does so. Michael smirks in return, pressing his lips together to quell a laugh and slotting the portafilter into place under the grinder.

“That’ll be £2.00 please.”  

“Actually I think I’d like to speak to the manager about the poor service before I pay,” The man says brusquely.

“She’s not here at the moment unfortunately,” Luke responds, not bothering to maintain the smile.

“Well then I’d like to speak to the most senior person here,” The man continues.

“You’re looking at him,” Luke replies coolly, crossing his arms. He’s never been good at dealing with difficult customers, which is why he prefers being in his quiet domain in the kitchen, but he’s dealt with men like this before, all talk but no action when pushed. 

“I think you’re being incredibly rude, you’ve made me wait a ridiculous amount of time for a coffee which is priced extortionately, and now you’re going to be disrespectful to my face,” The man snaps.

“Maybe if people like you just paid and left then nobody would have to wait as long.” A calm voice comes from behind the man.

Luke looks around the rapidly reddening man in front of him to see the source of the voice and sees a man around his age in a suit, with a pair of headphones slung around his neck. Luke tries not to stare but the man is gorgeous, all deep brown eyes the colour of rich dark chocolate ganache, and swooping dark hair, his eyebrows raised and plump lips pursed slightly.

The older man starts spluttering angrily, “And who do you think you are to say something like that to me?”

The younger man just shrugs and continues to look at him calmly, not bothering to elaborate. Luke takes the opportunity to hold out the card machine towards the older man.

“£2.00 please,” He repeats.

The man scowls and taps his card against the machine. 

“You can wait at the end for your drink,” Luke says with a dry smile.

The man grunts but moves away to the side with a glare.

“Thanks,” Luke says quietly, smiling at the younger man as he approaches. 

The man’s lips spread into a genuine smile and Luke thinks they look even better that way if that were possible. “No worries, I think you were handling it fine, it was just an observation.” His voice is warm and deep, reminding Luke of a buttery caramel sauce. 

Luke bites his lip and tries not to blush. “What can I get for you?”

“Flat white, please,” The man says, still smiling at Luke.

“Name?” Luke attempts to hide his face behind the cup he’s just picked up.

“Calum,” He says. “But I think I’ll take that to have in if you don’t mind?” 

“Of course!” Luke says quickly, fumbling his pen slightly as he switches the paper cup for a ceramic one, peeling a sticky note so he can write Calum’s order. “Anything to eat?”

“I’m new here, what do you recommend?” Calum says, cocking his head slightly before looking over the display case. “It all looks amazing.”

Luke definitely blushes this time and clears his throat. “Well the pains au chocolat are quite good I think,” he says nervously.

“Let’s go with that then.” Calum smiles again and Luke thinks his legs might have melted into his shoes but he can’t seem to move them to check if that’s true or not. 

“Or if you wanted something sweeter you could go with one of the lemon muffins, or the strawberry cupc-”

“Luke,” Michael interrupts from behind him. “Please stop flirting with this nice man and get on with serving the other eight nice people we have waiting?” He begs.

If Luke thought he was blushing before it's nothing compared to the heat he feels in his face now. He turns to Michael and throws him daggers.

“The pain au chocolat sounds perfect.” Calum fishes out his wallet. “And your colleague’s right, I’m being a bit of a hypocrite after telling that twat to hurry up aren’t I?” He pushes a hand through his hair and smiles apologetically.

“No, you’re fine it’s no problem at all,” Luke manages to get out. “That’ll be £5.60.”

Luke lets Calum tap his card on the machine and then busies himself with pulling the pastry out and onto a plate which he places on a tray with a napkin, ready for Michael to put the coffee on when it's been made.

“Why don’t you go and sit down, Luke will bring it over in a few minutes if you’re not in too much of a rush?” Michael suggests, pressing the buttons on the coffee machine and sliding a cup underneath to catch the espresso starting to stream out. 

Calum looks bemusedly at Michael for a second before shrugging. “That’d be great, yeah. My office is just round the corner so I’ve got a few minutes. Thanks… Luke.” He says Luke’s name like he’s deciding how he likes the taste of it in his mouth, before quirking his lips once more, and heading to a table in the corner of the cafe.

“What are you doing?” Luke hisses at Michael as he takes the next customer’s order, writing quickly on another cup and fishing change out of the till when the woman hands over a five pound note. “You were just making a point about how busy we were!”

“I’m not telling you to go and sit down with him,” Michael whispers back, only just audible over the sound of the coffee grinder. “But he’s obviously into you, just take his coffee and flirt a bit and then come back and help me!”

Luke takes the most recent batch of completed coffees and distributes them to the waiting customers, smiling slightly when the rude man snatches it off him and storms out on his phone without even checking the name on the cup. He takes another order and passes it to Michael, just as Michael finishes off a flat white with a perfect heart.

“There,” He says in a pleased voice, setting it down next to the pain au chocolat on Calum’s tray. “Now off you go.”

Luke smiles at the woman he’s just served then glares at the tray and at Michael. “What have you put a heart on it for!” He yelps.

“It’s called flirting!” Michael starts steaming another jug of milk. 

“He’s going to think you like him not me!” Luke protests.

“Just go!” Michael hisses, finishing up another coffee and handing it to a waiting customer. “Hi, how are you?” He intercepts the next person waiting at the counter before Luke can do anything about it.

Luke huffs noisily and picks up the tray reluctantly. He wouldn’t go over at all, but Calum did help him with the arsehole customer so the least he can do is actually provide the service he came in for and give the man his coffee. He heads over to where Calum is sat, with his headphones on and jiggling his knee as he types something into his phone. He looks up at the sounds of Luke putting his plate down on the table and smiles gratefully. Luke then sets down the coffee next to the plate and tries to tamp down his instinct to run away immediately. Calum looks at the coffee and then up at Luke, eyes twinkling and a blush in his cheeks. 

“Hope you have a great day!” Luke squeaks out and speed walks back to the counter.

“So?” Michael asks as he fishes out a croissant and places it in a bag, tapping the end of the tongs on the glass.

“Uh, I told him to have a good day then ran away before he could respond,“ Luke mutters, snatching the bag off Michael and handing it off to the customer in front of him. 

“Luke -” Michael starts.

“I don’t want to talk about it,” Luke snaps. “Make coffee.”

“Okay boss,” Michael says, barely repressing a giggle. 

Luke spends the next 15 minutes regretting every life choice he’s ever made and resolutely not looking towards the corner Calum is sat in, focusing entirely on the rush of customers. At about 8:45 he sees out the corner of his eye that Calum has stood up, brushing a few crumbs off his knee and patting his pockets. Luke turns around and busies himself with writing the next order on a cup for Michael so that Calum can leave without making eye contact with him. When he deems that it’s been long enough, he turns back to the counter, but standing just off to the side is Calum, scuffing a hand up through the back of his hair and smiling shyly at Luke again.

“Just wanted to say, an inspired choice on the pain au chocolat.” He says. “Send my compliments to the chef,”

“Oh erm, thanks, I will.” Luke stutters out.

“Bye, Luke,” Calum says. “Maybe see you tomorrow, and... Hope you have a great day too.” His face breaks out into a wider smile that reminds Luke of the feeling of getting just the right consistency for macaron batter, or a perfectly smooth finish on a cake or the way good puff pastry flakes into the perfect fragments when you cut through a mille-feuille. Or something.

With that Calum slips his headphones back onto his head and leaves the cafe. 

“You are a useless sack of shit you know that,” Michael scoffs at him.

“Fuck off,” Luke mutters under his breath. “Two words. Ashton. Irwin.” Michael glares back at him.

They get through the last half hour of the rush as normal, Luke pausing only briefly to pull the sponges out of the oven, and he’s twitching more than ever to get back into the safety of his kitchen with some dough in his hands and the comforting whirr of his mixers.

“Okay I’m all good here, you can go,” Michael smiles at him shaking his head.

Luke basically runs through the doors into the back and inhales deeply. God, he needs to get a grip.

X

It continues like this over the next few weeks. Calum will come in most mornings, and sometimes he’s in a rush, smiling apologetically as he orders to take away. Most mornings though, he will appear earlier, choose something to eat on Luke’s recommendation and sits at the table in the corner for 20 minutes before complimenting what he’s eaten on his way out. Luke never speaks to him short of suggesting a new pastry or muffin (and maybe he’s also developing new options everyday just to be able to give Calum something else to praise), but he does spend quite a lot of time looking at Calum sitting in his corner, long fingers wrapping around his mug of coffee and mouth chewing thoughtfully on whatever Luke’s provided him with whilst he jiggles his knee to his music.

Luke swears that sometimes when he chances one of these looks over to him whilst he’s serving a customer, Calum is looking back at him, but his brown eyes always blink away as soon as Luke’s catch them. 

Predictably, Michael is absolutely insufferable about it.

“Loverboy’s looking at you again,” He smirks, checking the most recent order Luke has written for him.

“Shut up, Mikey,” Luke says petulantly. “He is not.”

“He’s always looking at you, Luke,” Michael laughs. “You’re actually driving me mad, please just ask him out or something, you two have the most obvious thing for each other ever. ”

“We do not, he doesn’t like me like that,” Luke protests. “He could be looking at you for all we know, you were the one who put a heart on his flat white,” he adds, sourly.

“You should see his face drop when he comes in here and you’re already in the back,” Michael responds knowingly. “He looks like someone’s pissed in his coffee every time you’re not here to stammer at him about what cakes you’ve made.” 

Luke’s face flames red and he turns his back on Michael deliberately to serve the next customer, as he hears Michael’s suppressed giggles behind him. Look, he knows Michael might have a point and that he could just talk to Calum, but Luke doesn’t really know how, unless he’s talking about pastry or ganache or sponges words just don’t come that easily to him. Especially when faced with someone who looks like Calum does. He sighs and closes his eyes briefly. When he opens them, as if summoned by Luke’s thoughts, there Calum is at the edge of the counter.

“Blueberry muffin was particularly good today,” He says quietly with his usual smile. “Have a good day, Luke.” He gives a small wave and exits the cafe. Luke opens his mouth to say something before he can leave, but nothing comes out so he just closes it again. He kicks the edge of the counter grumpily.

“I’m literally the worst ever,” He groans, spinning round and going through to the kitchen, swinging the door behind him, Michael’s laughs following him through. 

X

Luke is having what he thinks might be the most disastrous day ever. It’s after 5pm, the cafe has just closed and he would normally think about going home soon but Em’s got the day off and he’s not been able to make half of the stuff he needs to for tomorrow. Every ganache he’s attempted has split, he’s burnt one batch of cupcakes and under-cooked another so they’ve sunk in the centre, he’s crystallised his caramel so its unusable, and the chocolate he tempered for the triple chocolate layer cake he has planned has come out mottled and dull. He hates to admit it but the worst part of it was that he didn’t even see Calum this morning, he worked out the front much longer than he normally does in the hope of seeing the other man, but he never turned up. Michael had just raised his eyebrows and given him a knowing grin as he had slumped back into the kitchen at well past half-nine. He sighs at himself as he pushes a hand through his curly hair which he’s had to pull back into a tiny ponytail at the nape of his neck, and tips another set of cakes into the bin. 

He hears a knock on the back door of the kitchen, and the door opening. A curly brown head appears round the door frame. 

“Hi Luke, Is this a bad time?” Ashton says, surveying the disarray before him, bowls and utensils on every surface, half finished cakes and fillings littering the other available spaces. 

Luke huffs out a laugh and wipes his hands on his apron. “No you’re fine come on in, just having one of those days. Sorry for the state of it in here.”

Ashton smiles at him and steps into the kitchen, going to the store where he knows they keep the empty bread crates. “No worries at all mate! Oh I brought my flatmate with me, hope you don’t mind. Calum had the day off today and I roped him into helping me do the pick-ups.”

Luke’s mouth drops open as Calum Calum sidesteps into the kitchen and smiles at Luke embarrassed. “Uh, hi?”

Luke just gapes, spatula limp in one hand.

“Just going out the front for a sec, Cal, just need to check something with Michael!” Ashton calls quickly exiting the room. Luke thinks he spots a smirk on Ashton’s face and his eyes narrow in suspicion. 

“Uh, sorry for barging in on you like this,” Calum starts, standing awkwardly by the door still. “When Ash said he did deliveries for cafes in the local area I didn’t know he meant yours as well.”

“Missed you this morning,” Luke blurts out, then promptly feels himself turn red, again. Jesus Christ where did that come from? He wants to disappear like, immediately and wonders whether he could shut himself in the walk-in without Calum noticing.

A small pleased smile appears on Calum’s face and he blushes slightly. “I thought it might be a bit desperate to also turn up when I’m not even in the office. But I guess I’m here anyway.”

“Well I’m glad,” Luke says quietly, ducking his head and biting his lip. 

Calum’s eyes twinkle at him. “So this is where the magic happens?” He asks, examining his surroundings.

Luke groans. “Don’t look at it like his,” he begs. “I’m usually such an organised worker I promise, I’m just, having a few issues.” 

Calum smiles and comes over to stand next to Luke. Luke inhales sharply and thinks that Calum smells like the freshly baked bread in Ashton’s van but also something else, sweet and spicy, like a hot cinnamon and apple cake or a warm speculoos biscuit just out of the oven. 

“Can I help with anything while I’m here?” He asks softly, reaching out hesitantly and barely grazing Luke’s elbow. Luke focuses on trying to regulate his breaths which is proving almost impossible with Calum standing so close to him, the feeling of his warm hand through his sleeve and the sight of the concerned smile on his face.

“It’ll be okay I think,” he manages to get out breathily. “Thanks though, that’s very sweet of you.” 

“No, I think that’s you,” Calum says quietly, reddening a bit but looking up to meet Luke’s eyes. 

He reaches out and brushes a hand gently through an escaping curl on Luke’s face.

“You’ve got a bit of flour here.” He says quietly, tilting his head to one side and twisting Luke’s hair around his finger briefly. “And here,” Calum continues, skimming his fingers across Luke’s cheekbone. “Here too,” he murmurs, stepping even closer to Luke and dragging his fingertips under Luke’s chin and down the side of his neck, leaving them to rest curling slightly into the collar of Luke’s shirt and looking at Luke in the eyes. Luke’s not sure if he can breathe, lost in the gentle stroke of Calum’s hand and the swirling chocolate of his eyes, feeling the pink blush dusting across his skin, left in the wake of Calum’s touch. His eyes flicker down to Calum’s lips, and he sees them curve into a smile, before he leans forward slightly and catches Luke’s own lips in a soft kiss.

“Hm,” Calum murmurs as he pulls away slightly. “You taste sweet too.” 

Luke honestly thinks this might be the best moment of his life so far, and slides his hand over Calum’s shoulder to pull him back towards him, but just as he does he hears a scuffling sound from outside the swing door into the main cafe.

“Mikey is that you?” Luke asks suspiciously, stepping away from Calum slightly and turning towards the door. Calum steps back too, but loops an arm loosely around Luke’s waist, fingers playing with the ties of his apron. 

“No,” a voice comes through the door.

“Get in here,” Luke says bossily, “You too Ashton I know you’re out there.”

The two of them appear in the doorway, Michael having the good grace to look a little ashamed but Ashton doesn’t even bother, a huge shit eating grin on his face.

“What is going on here?” Luke demands, narrowing his eyes at the pair of them. He’s trying to stay stern but it's proving very difficult when he can feel Calum’s hands skim along his side and him gently nose his shoulder blade as he huffs out a giggle behind him. 

“What I think is going on is that you, Lukey, and dearest Cal Pal might have been having a moment?” Ashton smirks at the two of them.

“I don’t know how you two are involved in this but I know you are and I want you to explain yourselves,” Luke says petulantly. He then looks at Ashton and Michael closer and catches sight of their hands clasped, hidden slightly behind Ashton. 

“What is going on here?!” Luke repeats again, gesturing at their hands. He sees Michael (and Ashton come to think of it) every day, how has he missed this? Probably because he’s been lost in thoughts of Calum for the last 3 weeks he reasons with himself.

Michael blushes to the roots of his hair and pulls away from Ashton slightly but Ashton just tugs him into his body, curving his hand around Michael's hip and pressing a kiss into his neck before releasing him. 

“Well Michael and I started talking the other week, and we found out that by some miracle that the Calum that happened to be coming in everyday to stare at Luke for 20 minutes and leave, was the same Calum who lives in my flat and won’t stop talking about the gorgeous cake maker who works at the cafe round the corner from his office.” Ashton says, laughing, as Calum makes a wounded noise of protest and hides his face in Luke’s shoulder. “And this very Luke that Calum wouldn’t stop talking about happened to be the Luke that I deliver bread to every morning and apparently won’t stop throwing longing glances at Calum from the other side of the counter when he thinks he’s not looking.”

Luke squeaks, and feels Calum giggle behind him, both arms coming round his waist and dropping his chin onto Luke’s shoulder.

“And you two thought you would mastermind a plan then I suppose,” Calum says amusedly. 

“Why aren’t you more annoyed by this,” Luke gripes, turning his head to try to glare at Calum but managing only to brush his nose against his cheek. 

“Because I got what I wanted out of it, regardless of the method,” Calum says sweetly, and Luke blushes again.

“That doesn’t explain.. This!” Luke gestures at Michael and Ashton, he doesn’t know quite why his brain has fixated on this development when he has Calum basically draped along his back but what has happened in the last 10 minutes has been too much for his brain to handle.

“Well we had to come up with a plan so I asked Ashton if he wanted to go for food,” Michael finally pipes up, a small pleased smile on his face.

“You did?” Luke asks in what he acknowledges is probably quite a rude way but this was a turn of events he was not expecting.

“Well maybe watching you pine so disgustingly made me want to do something about it,” Michael retorts, but there’s no heat in it. 

“I knew the hot cross bun would work,” Ashton says solemnly, and Michael jabs him in the ribs with his elbow.

“Okay, I’ve decided that’s enough of the two of you,” Calum says. “Go and scheme elsewhere now please.”

Ashton laughs and salutes them before tugging Michael out of the back door.

“I honestly can’t believe this,” Luke begins, “they think they can just meddle in our business and force us into the same room together and that we’ll just kiss and they can pat themselves on the back for a job well done?” 

Calum is quiet beside him and Luke turns to look at him. “Well?”

Calum smiles at him, that one that makes Luke feel like he’s floating in sweet mallow clouds and tips his head slightly to the side. “I mean I’m sorry Luke but that’s exactly how it happened, so yes I suppose they can.”

Luke begins to make a noise of protest but Calum just grabs the front of his apron and pulls him back towards him. 

“You can carry this on later, but can we stop talking about Michael and Ashton for one second? I was sort of busy before they came in,”  Calum whispers over Luke’s lips.

“Yeah okay,” Luke responds, leaning into Calum and catching his lips back against his own. 

Calum pulls away after a couple of minutes and brushes another rogue curl out of Luke’s face. “So about that help you turned down earlier, I’m not taking no for an answer. I’ll start cleaning some of these things up and you can get on and do what you do best.” Calum leans in and gives him one last peck before heading over to the sink and starting to run the tap.

Luke smiles, slightly dazed and runs his fingers over his lips, thinking Calum tastes pretty sweet himself, a little bit like the warm vanilla air in his kitchen and a lot like home.

[havenoffandoms]

Chuckleheads in Love

Pairing: Destiel

Requested by @very-anxious-ottter

Prompt: Destiel Coffee Shop AU, but instead of one being a barista and the other a customer, both are baristas in training trying to get the one position left open...

I tried something here... added my own little twist to it. Hope you like it anyway. Bare with me if it’s horrible lol. I had fun writing it though, and I hope you have just as much fun reading it. 

In the twelve years Gabriel had owned his own business, he had seen many a chucklehead pass the doors of his Wonderful Coffee Emporium, the most exclusive (and expensive) coffee shop in Lawrence, Kansas. He had had his share of rude, and downright arrogant customers. That was just something he had grown accustomed to over the years, and Gabriel fully expected his employees to be thick-skinned when working in his Emporium. The customers had ceased to be Gabriel’s problem a long time ago.

Employees. Them bunch could be a right nightmare to deal with. Recently, Gabriel had to get rid of his best barista because the dude could not keep it in his pants. The guy had knocked up one of Gabriel’s best client’s daughter… who had understandably not been very happy to his perfect angel girl turn into a potential future ‘Teen Mom’ participant. Very bad for the family name, you understand. Gabriel could not afford to lose this particular client – who also acted as a supplier of one of his best coffee brands – and therefore, sacrifices had to be made. Gabriel had only reluctantly agreed to let his barista go. He had been the best in the state, and replacing his expertise would be a challenge. And probably a very expensive one at that, too.

This was how Gabriel ended up advertising a barista position online and in the newspapers. He had interviewed around thirty candidates. He had only invited two back for a second meeting. Castiel Novak and Dean Winchester, both young, eager to please and ambitious. They were the raw clay Gabriel could mould into the perfect employee. The only issue was, they were both really, tremendously good. Their portfolio had been varied, professional and elegant. Gabriel would be judging their technical skills during a live ‘stand-off’. Exciting, right?

Gabriel went to greet the two candidates before his Emporium at seven am sharp. The shop opened at eight. They had one hour to convince him that one of them was fit for the job, and worth investing in. In a grandiose and dramatic way, Gabriel pulled the doors to his shop open and grinned widely at the two young men standing awkwardly a few feet away from each other, avoiding eye-contact.

“Hello, boys” Gabriel greeted them, stepping outside and letting the doors swing shut behind him, “my name is Gabriel and I own the Wonderful Coffee Emporium. This…” the blonde motioned to the building behind him, “is my little baby. I want what’s best for it, and that includes the most skilful employees. A brand like this one takes work. And like they say, the devil is in the details. Now… you both have what it takes, but only one of you will get the job. Good luck”

Gabriel invited the two candidates in, and went to sit at a nearby table. The taller man, whom the owner recognised as Dean Winchester, stood with his hands deep in his black chino pockets. He would have to neaten up his presentation, but those were details. Meanwhile the other young man, Castiel, was seemingly doing his very best to look everywhere but at Gabriel. Not ideal when dealing with clients, but again, easily rectified.

“Your first task… make me a large Iced Skinny Hazelnut Macchiato, Sugar Free Syrup, Extra Shot, Light Ice, no Whip” Gabriel grinned impishly when he noticed the confused and lost expressions on the two young men’s faces. “Come on, chop chop”

Castiel and Dean exchanged a worried look, but soon enough Dean nodded to himself and went behind the counter to get to work. Castiel soon followed, visibly trying to steer clear from Dean. Gabriel had deliberately left out instructions such as where to find the tall glasses or how to use the coffee machines. A good employee needed to cope well with stress and be adaptable. He watched carefully as the two men got to work. Every now and again, he would notice one of them glance briefly at the other. However, there was no malice or competitiveness in their eyes. In fact, they were furtive glances, almost apologetic ones. Odd. As far as Gabriel knew, the two men did not know each other. It did not take the two boys long to bring Gabriel his order. Unsurprisingly, despite the complexity of his order, the coffees were both perfect.

“Very good. Now, Dean… what could you have done better?” Gabriel asked. The green-eyed man cleared his throat, taking a moment to think of an answer.

“Well… I suppose I could have done better with the presentation. I mean… Cas is better with that kind of stuff, anyway” Dean admitted, blushing ever so slightly. Gabriel raised one eyebrow and noticed out of the corner of his eyes the smaller man glare at his counterpart. Alright. Curiouser and curiouser.

“Indeed, Castiel I really like what you did with the foam. Do you usually draw little pictures in your coffees?”

“I do, sir. Where I work now, it’s become my main duty”

“Very impressive” Gabriel granted, “although I have to say, the flavour is more present in Dean’s realisation. Maybe sometimes you should focus more on the taste and less on the presentation. Clients can’t taste foam-art”

“To be fair, sir, presentation is what distinguishes a good coffee from a great one” Dean piped up defensively, which earned himself another glare. Gabriel was not sure what exactly was going on, but he knew that something about the situation was off. Those boys knew each other, that was certain. What the circumstances were, that the owner of the Emporium vowed to figure out.

“Alright, your next job. Make me a tall non-fat latte, two percent foam. Do not be fooled by the simplicity of the order, though…” Gabriel advised, raising a warning finger. While Castiel’s eyebrows furrowed in confusion, Dean once again immediately set to work. The smaller man’s actions looked more hesitant. Gabriel noticed with surprise how Dean discreetly – or so he thought – whispered the instructions in Castiel’s ear as he moved back and forth between his coffee machine and the dishware rack. While the smaller man did his best to pretend he was not paying attention to his counterpart, Gabriel noticed the increase in confidence in Castiel’s actions. Again, the two men brought him their concoctions and Gabriel tasted both of them.

“I can see a trope here. Again, Dean yours tastes smoother, but Castiel your presentation is just beautiful…”

“Thank you, sir” The blue-eyed man blushed delicately at the back-handed compliment, while the faintest of proud smiles grew on Dean’s lips. For some reason, Gabriel was convinced that the taller man was happier about Castiel getting recognition than his own accomplishment.

“I’ll need several minutes to make a decision” Gabriel declared, standing up from his seat, “you guys enjoy your own creations. Feel free to grab something to eat, there’s sweet bites next the bar”

Gabriel vanished into the kitchen with only one intention in mind; spy on the two peculiar candidates. As soon as he was out of sight, he noticed Dean lean over so his head rested on Castiel’s shoulder. From where he stood, Gabriel could make out the taller man batting his eyelashes flirtatiously. The owner of the Emporium could make out the faint voices as he picked up bits and pieces of their conversation.

“I’m still mad at you” Cas snapped at Dean, moving away from the other man, “and I don’t care how much you compliment me, I’m downright pissed”

“C’mon, babe” Dean moaned, remorse lacing his tone, “I said I was sorry”

“Working for this place was always my dream, Dean. You had no right to apply for the position” Castiel accused, turning his back on the other man. Gabriel wondered why he paid good money for a TV package when he could have hired those two cuckoos earlier and get his daily dose of soap operas for free.

“Hang on, this is a free country. I couldn’t pass the opportunity… Besides, you know Balthazar wants to make you manager of his coffee shop one day… I don’t understand why you’re so insistent on leaving” Dean defended himself. Gabriel recognised the name Balthazar… not exactly a rival, mind you. His concept was different, more family-orientated, which meant that the clientele Gabriel did not bother targeting had somewhere else to go where they could enjoy a nice coffee. And Gabriel knew it was good quality coffee… he had tasted it himself a while ago.

“Dean, that’s not the point…” Castiel sighed.

“What is it, then? Honestly dude… Balthazar let me go, I should be the one complaining that you’re here”

“How dare you…” Cas guffawed indignantly. Dean merely raised his hands in surrender.

“Babe, I’m just saying. We need both our wages if we want to keep the apartment. And you have a good job waiting for you when Balthazar retires. Why are you so mad that I applied for this job? I only meant well. That guy will pay a shitload… and then I’ll finally be able to get you that ring I’ve been meaning to buy you for ages now…”

Castiel looked at the other man, his expression softening considerably when his blue eyes met Dean’s green ones. The smaller man sighed in defeat, cracking an apologetic smile.

“I’m sorry. I guess I needed to prove to myself – and to you – that I could do this. I know I’m not the best barista, and today proves this. I guess I should be grateful that Balthazar still allows me to work for him”

Gabriel noticed fondly how Dean interlaced his fingers with Castiel’s. Those two were adorable, they really were. Dean closed the distance between himself and his lover and sealed their lips with a tender kiss. A shit eating grin illuminated Castiel’s features, an embarrassed giggle escaping him.

“Dean, stop. Your boss will be back anytime now”

“Who says he’s gonna pick me?” Dean asked, peppering Castiel’s face with kisses. Disgustingly sweet was never an expression Gabriel thought he would ever have to use, but it was fitting to the scene unfolding before his eyes.

“Because even if he picked me, I would not take the job. You’re right, you have a right to this position, too. And I think you’ll love it here”

“You’re sure, babe?” came the uncertain question. Castiel nodded, smiling reassuringly and gently cupping Dean’s face.

“Yes, I’m sure. I’m sorry for being such an assbutt”

“You’re my favourite assbutt, though” Dean countered, kissing his lover once again. Gabriel shook his head, slightly amused by the men’s silliness, however the two of them had their hearts in the right place. Walking back to the table, Gabriel braced himself to announce who would be joining his team. Castiel and Dean both tensed up as they saw him return.

“Well, Dean congratulations, you’re in” Gabriel announced loudly, a wide grin on his face, “but before you start thanking me and all that, let me tell you guys something. The key to a successful partnership is communication. Even a team of the most talented employees in the world would be worthless if they didn’t talk to each other. You guys should keep that in mind for the future” Gabriel then locked eyes with Castiel, placing a reassuring hand on his shoulder. “Castiel, son… you’re talented, and you have this je-ne-sais-quoi that is comforting and loving. I’m sure there’s no better person to take over Balthazar’s business than you. I will have no regret sending you back there, because I know your skills will be put to good use there”

Dean and Castiel shared knowing looks, and both men had the decency to blush when they realised that Gabriel had heard the entirety of their conversation. The two of them shuffled awkwardly from side to side, avoiding eye-contact once again. Gabriel merely rolled his eyes.

Chuckleheads, Gabriel thought to himself.

[agrokatkut123]

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[architectnews]

Hospital Michele & Pietro Ferrero, Verduno

Hospital Michele & Pietro Ferrero, Verduno Architecture, Piedmont Healthcare Building Photos

New Michele e Pietro Ferrero Hospital – Verduno

28 Oct 2020

New Green Hospital opens in Cuneo, Italy

Architects: Aymeric Zublena of Scau Architecture with Ugo and Paolo Dellapiana of Archicura and Ugo Camerino

Location: New Michele e Pietro Ferrero Hospital, Verduno, CN, north west Italy

Photos by Barbara Corsico

New hospital Michele and Pietro Ferrero: natural light, greenery and landscape to cure patients

The new Italian hospital designed by the French Aymeric Zublena of Scau Architecture with Ugo and Paolo Dellapiana of Archicura and Ugo Camerino is operational on the Unesco World Heritage Site of Langhe-Roero. The backbone of the project is the “medical gallery”, a glazed space that distributes light and flows to the complex set on a horizontal core plate

The “Michele and Pietro Ferrero” hospital in Verduno (Cuneo) at the center of the Unesco World Heritage Site of Langhe and Roero, is fully operational since July 19th this year. After twenty years, it was partially opened in a few days in May to deal with the Covid emergency. The new health complex, which combines the two poles of Alba and Bra, was designed by an international team composed by Aymeric Zublena from Scau Architecture (Group Leader, Paris) Ugo and Paolo Dellapiana from Archicura (Turin) and Ugo Camerino (Venice), winner of the tender in 1998.

Humanization, a new concept of hospital

The Verduno hospital is the result of the great season of competitions for new Italian hospitals at the beginning of the 2000s, which revolutionized the design approach bringing the patient to the fore, as suggested by the decalogue drawn up by the then health minister, the oncologist Umberto Veronesi, with Renzo Piano: humanization, urbanity, sociability, organization, interactivity, appropriateness, reliability, innovation, research and training.

Among the new hospitals, built in the name of effectiveness, functionality, comfort and safety often with the formula of project financing, the most avant-garde projects were the four in the Apuan Alps by Mario Cucinella Architects with Studio Altieri (inaugurated between 2013 and 2014), the one in Mestre (Venice) by Studio Altieri with the artistic consultancy of Emilio Ambasz (2007), the one in Biella by 5 + 1AA (2014), and the hospitals entrusted to the Parisian studio led by Aymeric Zublena, which in addition to the Verduno hospital, has also signed those in Bergamo (2012) and Este Monselice (Padua, 2014).

“In the Verduno hospital we took up the idea of the “medical route” conceived by Zublena for the European hospital Georges Pompidou in Paris in 2000 with even greater breadth, transforming it into a “gallery” to bring natural light wherever possible. This is why the new Verduno center is a place full of light and life that does not make you think about illness. The well-being of the spirit is, undoubtedly, one of the greatest contributions to healing.

The hospital must be a machine to be treated and not to be sick, a place to feel comfortable and, furthermore, to work. Technology and efficiency are important, but they are not enough. The quality of the medical service, the attention to the individual and his needs must be the focus of the project. Humanization means having a non-abusive, non-violent structure, a friendly and familiar environment, pleasantly finished, with light and greenery all around. All this will help the patient to heal more quickly”, says Paolo Dellapiana of the Archicura studio who also followed part of the construction supervision.

The design process was therefore fully based on attention to people and their needs. Spaces and paths have been conceived as safe, welcoming and domestic places, with pleasant finishes, natural light and surrounded by greenery to “humanize” the project.

Natural light, views on the landscape and differentiated flows for a hospital that treats

Located at the border between Langhe and Roero, in the north-western region of Piemonte, between the hazelnuts on the north side of the Verduno hill, the new hospital complex opens towards the hills and villages on the opposite bank of the river. The height of the building has been reduced by opting for a horizontal development with a “core plate” setting for medical wards, clinics, surgical hospitalization and radiotherapy wards, which, compared to the monobloc one, simplifies the relationship between the departments and allows greater flexibility of transformation over time to update the conformation of spaces in accordance with any future needs.

The large gardens and patios around which the plate develops, allow to illuminate each department with natural light and to let the vegetation penetrate the heart of the hospital, enhancing the internal-external relationship. The backbone of the complex is the “medical gallery”, a glazed gallery following the slope of the hill from north to south, becoming a large reception area from which it is possible to access the clinics and most of the departments. On the sides there is the “supported body”, two linear blocks housing medical specialties, recovery units and health areas.

Specific routes have been dedicated to hospital employees, in order to clearly divide the flows and keep patients and visitors on fixed areas and routes, specially marked to simplify their movements. Dedicated paths for workers and hospital machines – guaranteed in every department – ere conceived to avoid any type of contamination between different flows.

The main entrance is completely covered with glazed panels so that the exit, which is on the other side of the building, is visible from the first moment you enter the hospital. An internal/external filter that conveys a feeling of clarity and hope, without any oppression.

Always with the aim of “humanizing” healthcare places, the rooms have been equipped with a double row of windows, one high and one low, to allow those who are bedridden to enjoy the surrounding landscape. Waiting rooms, all equipped with comfortable elements, are located in sunny areas. The information points are identifiable and well distributed, the common areas in which to have more social contact are differentiated from private ones with greater privacy.

The facts and technologies of the project

The total volume of the intervention is 13.9 million cubic feet, divided into eleven levels, with approximately 1.18 million square feet of floor area. There are 350 beds, mainly in single rooms.

Twelve operating rooms, twelve intensive care beds, ten cardiac intensive care units, ten emergency medicine units and a radiotherapy bunker. A heliport connects the hospital with the regional hospital network.

The facades are made of insulated precast concrete sandwich panels.  The curtain walls are realized with aluminium and insulated glass, while the red cladded tower and volumes of the west facade and of the courtyard are made by insulated metal panels. The large glazed surface is instead a structural facade in steel and insulated glass.

The complex is equipped with the most advanced technologies that have been gradually updated since the original 1998 project and adapted over the years. High-performance windows, advanced wall stratigraphy, 200 kW photovoltaic system, 1,700 kW cogeneration plant, 16,000 kW condensing boilers, heat-recovery ventilation system, Led lighting, use of Bms – building management system – for building maintenance, has allowed to reach the energy class A+.

Hospital Michele & Pietro Ferrero, Verduno – Building Information

Location: Verduno (Cuneo), Piedmont, Italy

Client: ASL 2 Cuneo

End date of works: 02/2020

Volume and surface: 13,9 million cubic feet / 1,18 million square feet

Cost: 183,8 M€

Design team: Aymeric Zublena (Team Leader, Scau Architecture, Paris), Ugo and Paolo Dellapiana (Archicura, Turin), Ugo Camerino (Venice)

Main Contractor: Mgr Verduno 2005 (Maire Tecnimont group)

Consultants: Si.Me.Te (structures); Forte Ing. Giuseppe and Steam (plant engineering)

Suppliers: ThyssenKrupp (lifts and elevators); Sermeca (curtain walls and windows); Scotta Impianti (electromechanical systems); Neosia Renewables-Maire Tecnimont Group (cogeneration); Oppent (automations); Tecnozenith (plants); Tecnopost (pneumatic post); Cummins Italia (generator engines); DECSA (air conditioning systems); Ninz (fire doors); Cocif (doors of various kinds); Stroppiana (concrete); Gmt Project (electrical systems); Sapio (Hydrogen Production); Oxygen (medical gases); Schrack Seconet (communication systems); Nil (suspended ceilings); Coiver Group (interior finishes); Artigo (floors); Iris Ceramicagroup (ceramic coatings); Tarkett (floors); ICI Boilers (boilers); Baltur (boilers); Carrier corporation (air conditioners); Innio Jenbacher (cogeneration); Abb Asea Brown Boveri (electrical systems); Zumtobel (lighting); Saisef (external works); Somoter (earthmoving); Sam (asphalts)

Photo Credits: Barbara Corsico

ARCHICURA by Paolo Dellapiana

Archicura is an architectural firm based in Turin founded by Paolo Dellapiana in 1994 with the collaboration of Ugo Dellapiana. Since its creation, Archicura has carried out numerous works in various fields: residencies, major work of territorial requalification, tertiary and productive buildings constitute the rich portfolio of the group, and participation in national and international competitions.

Among the main projects are the village of San Cassiano in Alba (2018), the factory Sancassiano in Roddi, Cuneo (2016), the new headquarters of Banca Sella in Biella in collaboration with Francesco Bermond Des Ambrois (2010), the church of the transfiguration in Alba (2009), Casa Visiera in Altavilla, Alba (2009) and the extension of the Cascina Adelaide in Barolo, Cuneo (2004).

A subtle thread links all Archicura’s projects: it is the emotional factor that any building can and should have towards its users, a key element that contributes to the physical and mental wellness that a construction should always provide through its form, its materials, its functionality and its relationship to the environment in which it is located.

An architecture that almost always arises in silence, embracing nature, the environment and the sky, which grafts the roots into the earth and opens the doors for those who will experience it. The motto of the studio is: “Architecture is frozen music, it is how music would appear if we could see it” by J. W. Von Goethe which emphasizes a sensitivity, almost artistic, in the approach to architecture, which is never monochord, but multi-coloured and polyhedral.

Hospital Michele & Pietro Ferrero, Verdunoinformation / images received 281020

Location: Piedmont, North West Italy, southern Europe

Piedmont Building Designs

Contemporary Piedmont Architecture Selection

Cittadella Bridge, Alessandria, Piedmont, Italy – near Genoa Architects: Richard Meier & Partners image courtesy of architects Cittadella Bridge in Piedmont

Cin Cin Cocktail Bar in Cuneo Design: atelier qbe3, Architects photograph : Centrophoto.com Bar in Cuneo, Piedmont

Arabesque Cuneo Building, Piedmont

Italian Architecture Designs

Contemporary Italian Architectural Selection

Italian Architectural Designs – chronological list

Italian Architecture News

Italian Architecture

North West Italian Buildings

Turin Buildings

Reale Group office building, Turin, North West Italy Design: Iotti + Pavarani Architetti Artecna photography : Fernando Guerra | FG+SG fotografia de arquitectura Reale Group Building in Turin

Campus Luigi Einaudi, Torino Design: Foster + Partners, Architects photo : Michele D’Ottavio Campus Luigi Einaudi Torino

Italian Buildings

Italian Houses

Italian Architect

Comments / photos for the Hospital Michele & Pietro Ferrero Verduno – North West Italian Architecture page welcome

Website: Richard Meier & Partners

The post Hospital Michele & Pietro Ferrero, Verduno appeared first on e-architect.

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Ice cream has come a long way since the Good Humor truck. There’s nothing wrong with a simple cup or cone, but these days, you’re just as likely to find the ultimate creamy-cold treat rolled, sandwiched, flash-frozen or cloaked inches-thick in toppings right before before your eyes.

Bay Area scoop shops are leading some high-concept trends these days, and the variety of bold, Instagram-worthy creations is enough to give you brain-freeze — in a good way. As it turns out, the history of American ice cream has always been tied to a sense of innovation, says Amy Ettinger, ice cream historian and author of the new book, “Sweet Spot: An Ice Cream Binge Across America (Dutton, $26).

Smitten Ice Cream’s Brrr machine churns creamy ice cream before your eyes. (Photo: Audrey Ma) 

In the book, the Santa Cruz-based author delves into the legacy of extreme ice cream, starting with our Founding Fathers, who fancied oyster ice cream (yes, really), to the post-Prohibition novelty boom that gave birth to Eskimo Pies and Polar Cream Wafers, and on to Ben & Jerry’s, with its signature swirls and mix-ins.

“There’s always been this element of showmanship when it comes to ice cream,” Ettinger says. “It’s not just something you eat, it’s something you experience.”

Perhaps no Bay Area scoop shop is more synonymous with invention than San Francisco-based Smitten Ice Cream. To churn the ultimate from-scratch, made-to-order ice cream, founder Robyn Sue Fisher teamed up with a retired aerospace engineer to build a machine that flash-freezes ice cream at the time of sale using liquid nitrogen.

Today, Fisher’s Brrr machines and their signature fog fill seven shops in the Bay Area, including outposts in Lafayette, Oakland and San Jose, and yield ice cream with an ultra-rich, creamy texture — every time. Because Fisher believes that ice cream should be pure and made only from high-quality ingredients, she works with local and organic farms and purveyors to source everything.

“Ice cream should embody the definition of taste and wholesomeness,” she says. “That’s why we hand-churn every batch, so it’s fresh and we know exactly what’s in it.”

The Thai rolled ice cream craze has swept the Bay Area. (Nhat V. Meyer/Bay Area News Group)

But even discerning foodies can’t deny the joy that comes with a smattering of rainbow sprinkles or the Benihana-like show that goes on at Icicles’ five Bay Area locations. Icicles specializes in Thai-style rolled ice cream that is mixed by hand on large ice pans, then flattened into strips and rolled into cylinders in front of you. Toppings — everything from sugary cereal to gummies — are free and limitless, a perk that contributes to the shop’s mega popularity.

Like Icicles, the soft-serve giant Milkcow is also a cultural export — this time, from South Korea, where the popular franchise originated. At the busy Fremont and Castro Valley shops, co-owners and brothers Alex and Gordon Lai top the signature soft, milk-flavored ice cream with fantastical sweets, including raw honeycomb, cotton candy and the giant, wafflelike egg puffs that they remember as a popular street food item during their childhood years in Hong Kong.

“The quality and taste of our products are of the utmost importance, but our mission is also to create fond memories and bring smiles to people���s faces,” Gordon Lai says.

Especially when it reminds you of being a kid.

“At the end of the day, people can say whatever they want about purity and ingredients, but ice cream is about being transported to childhood,” Ettinger says. “Sometimes that means having something unexpected like a celery sorbet or being able to put whatever you want on your scoop of ice cream, because that’s what you did with your family —  or it’s what you longed to do.”

Whether you fancy savory organic ice cream or wacky soft-serve, here are 12 ice cream shops where you can find sweet and innovative treats this summer.

Churned-to-order

1. Smitten Ice Cream

These small, brightly-lit scoop shops specialize in ultra-premium ice cream that is made to order using founder Robyn Sue Fisher’s liquid nitrogen Brrr machine. Due to the smaller-sized crystals achieved with liquid nitrogen, Smitten’s ice cream has a super-creamy, smooth texture. Flavors have a culinary focus, change seasonally and are often gourmet updates on classics, including Brown Sugar with Cinnamon Shortbread, Blueberry Lavender and Strawberry White Balsmatic.

Must-order: Chocolate ($5-$6) may sound simple, but it’s actually a decadently rich ganache made with TCHO’s 60 percent cacao chocolate.

Details: Seven Bay Area locations, including 3545 Mt. Diablo Blvd., Lafayette, and 3055 Olin Ave., San Jose; http://ift.tt/1eMhsfb

2. Crafts Creamery

This brightly lit shop opened two years ago and offers a variety of made-to-order (via liquid nitrogen) options: organic ice cream made with the good stuff from Straus Family Creamery, coconut-based nondairy frozen dessert and granitas. Choose your flavor — there are over 20, including matcha green tea, caramel latte and mint chocolate chip — and any mix-ins and watch as they pop it into a blender-meets-metal-bowl device, squirt it with liquid nitrogen and freeze it in minutes. Complain about the high-ish prices ($5.36-$9.69 plus toppings) all you want, but this place has lots of seating and accommodates birthday groups at no extra charge. Just give them a few days’ notice, so they can round up extra chairs.

Details: 100 Railroad Ave., Suite D, Danville; http://ift.tt/2qLXdwL

Must-order: Burnt sugar tastes like the top of creme brulee — but thick and cold.

Rolled

3. Icicles

At Icicles, ice cream is rolled into tight cylinders, then topped with cream. (Nhat V. Meyer/Bay Area News Group)

Thailand’s rolled ice cream has hit the Bay Area, beginning at Icicles’ flagship shop in San Jose’s Willow Glen neighborhood. Choose from 11 flavors, including PB&J or Bravocado, or ask the staff to create your favorite combo by mixing the original custard base (made from farm-fresh eggs, milk, sugar and cream) with your favorite toppings. They’ll chop and flatten everything before your eyes on large ice pans, then scrape it off into pretty, finished 3-inch rolls. Unlimited toppings add to the fun. Also available: dairy-free “fruit roll ups.”

Must-order: Try Nutella and Chill ($6.50), custard base blended with bananas, graham cracker and hazelnut-chocolate spread.

Details: Five Bay Area locations including 222 E. Third Ave., San Mateo, and 600 Main St., Suite F, Pleasanton; http://ift.tt/2rejoPJ

4. Freezing Point Creamery

An unassuming shop tucked inside Chinatown, Freezing Point Creamery is a tiny, cash-only joint where you can choose from five rolled ice cream flavors: strawberry, mango, purple yam, red bean, cookies and cream, or matcha. They also offer housemade ice cream in several nontraditional flavors, including wasabi, durian and ginger. Toppings also available.

Must-order: Try the purple yam ($7), made with real bits of yam. Enjoy it with a cup of the warming — and popular — ginger milk tea ($4.95), made with organic whole milk and ginger juice.

Details: 349 Seventh St., Oakland

Soft-serve, with a twist

5. Milkcow

This South Korean export boasts creamy, not-too-sweet milk-flavored soft ice cream. Its facility in Southern California sources milk from free-range cows that are fed Italian ryegrass. Drizzles include various syrups, such as pistachio and honey — sourced from Marshall’s Farm in American Canyon — and fanciful toppings, like locally made macarons, waffle-sized egg puffs, and housemade cotton candy.

Must-order: Raw honeycomb with honey drizzle ($4-$6) offers the sweetness and slight crumble of real honey, the perfect complement to this ultra-creamy, milky soft ice cream.

Details: 5657 Auto Mall Parkway, Fremont, and 3223 Castro Valley Blvd., Castro Valley; coming soon to Pleasanton; www.milkcowusa.com

6. Curbside Creamery

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5 marvelous meatballs

Now in its third year, Tori Wentworth’s Temescal Alley scoop shop is an all-inclusive ice cream lover’s paradise. It specializes in gourmet versions of classic flavors (hello, Creamsicle) available in both traditional dairy and cashew-based vegan options. But it’s the soft-serve that we melted over — especially the smooth Thai iced tea and a slightly nutty vanilla that was thick and delicious, without even one icy crystal to bum us out. Soft-serve flavors change on Thursdays.

Must-order: Both the Salted Caramel and Bicycle Coffee Co. ($3.25-$5.75) make us swoon. Dairy-free folks: Get your hands on the vegan chocolate or vegan earl grey tea.

Details: 482 49th St., Oakland; http://ift.tt/VispTl

Extreme pops

7. Gelati Creation

This two-year-old Alameda ice-cream-on-a-stick shop specializes in housemade gelato and sorbetto pops ($3.65-$3.80 plus toppings). The sorbetto is made in-house from fresh or pureed fruit (everything from guava and passion fruit to mango and peach), water and sugar while the gelato base comes from a supplier and includes whole milk and sugar. The pops are not too sweet, which allows for layering drizzles — milk, white or dark chocolate — and toppings, such as ground nuts, chocolate chips, coconut flakes or rainbow sprinkles.

Must-order: These creations are very personal, but we’re partial to the coffee gelato pop with milk chocolate drizzle and crushed almonds.

Details: 222 B South Shore Center, Alameda; http://ift.tt/2dZ4aEN

8. Milk and Wood

The concept at this kiosk inside downtown San Jose’s hip SoFA Market is similar: Choose your flavor, your drizzle — in addition to the chocolate drizzles, they also offer sweetened condensed milk — and your toppings, and stand back as the artists make your dream a sugar-laden reality. Milk and Wood handcrafts the pops daily in up to 25 flavors, including chocolate hazelnut, mango strawberry, and cookies and cream, and offers crushed pretzels and chocolate shavings among other toppings. Everything’s made in small batches, so they often run out by evening, especially on weekends.

Must-order: Customers swear by the Green Tea Kit Kat or Mint Oreo with drizzles and toppings galore ($4-$5).

Details: 387 S. First St., San Jose; coming soon to Santa Cruz; www.milkandwood.com

Sandwiched

9. Maven’s Creamery

These macaron ice cream sandwiches are as beautiful as they are delicious. Available in cold cases at multiple locations around the Bay Area, Maven’s Creamery macarons are made with almonds, egg whites, milk and other ingredients, and come in six flavors, including bright purple Ube Macapuno, Coffee Hazelnut and speckled Rainbow Crunch. The ice cream’s thick, creamy consistency is the perfect complement to the cake-y macaron.

Details: Available at 12 Bay Area locations, including Poki Bowl in Palo Alto and San Jose, and Hang Ten Broiler in Hayward and Alameda; http://ift.tt/2jXnsN5

Must-order: The best-selling Cookies ‘n’ Cream ($6) packs all the creamy-delicious nostalgia of childhood between pretty blue macarons.

10. Cream

This ice cream sammie shop first opened in Berkeley in 2010 and has since exploded in the Bay Area. You can’t deny the variety. Gluten-free cookies? Check. Dairy-free ice cream? Yup. And the always-premium ingredients are custom-sandwiched to your specifications. Choose from 20-plus ice cream flavors and 10 fresh-baked cookies, including toffee nut, chocolate chip and oatmeal raisin plus brownie ice cream sandwiches, the Cream Taco and Do’sant — ice cream between two glazed donuts.

Must-order: We’re partial to the Caramel Cinnamon Chill ice cream, sandwiched between snickerdoodles, but it’s all good.

Details: 12 Bay Area locations including 2070 Salvio St., Concord and 2399 Telegraph Ave., Berkeley; http://creamnation.com

Eclectic flavors

11. Tara’s Organic Ice Cream

Tara Esperanza focuses on broadening your ice cream horizons. Her ice cream is made in small batches of two to four gallons at a time, using organic cane sugar and organic seasonal fruit, dairy and herbs sourced from local farms. The inventive flavors are like none you’ve likely tasted: Avocado and Baobab, for example, Butternut Curry, Chinese Five Spice, Orange Cardamom, Mocha and Lemon Verbena. For old-school purists, she also makes a killer chocolate chip ice cream.

Must-order: We love the saffron ice cream and, when available, any stone fruit flavor, including nectarine or white peach.

Details: 4731 Telegraph Ave., Oakland, and 3173 College Ave., Berkeley; www.tarasorganic.com

12. Salt and Straw

Sure, there are a lot of creameries in the Bay Area doing unique flavors, but we’d be remiss if we didn’t include this Portland export, which is already drawing 45-minute waits outside its new (and first) San Francisco scoop shop. Salt and Straw partners with local purveyors to create seasonal and unusual flavors that are OMG-good, like Arbequina Olive Oil, Pear and Blue Cheese, Avocado and Strawberry Sherbet, and Green Apple and Wasabi Flowers.

Talk about extreme: This month, Salt and Straw is featuring limited-edition ice creams made from food waste in San Francisco. Flavors include The Roxie Road (made with leftover popcorn from the Mission’s Roxie Theatre) and Roasted Sunchoke Mock Apple Pie (made with organic but misshapen sunchokes from San Francisco’s Imperfect Produce).

Must-order: Tough call. Seriously. We can’t help you. We dream of the Woodblock Chocolate at the SF shop, but the Olive Oil and Lemon Custard is also off-the-charts good.

Details: 2201 Fillmore St., San Francisco; http://saltandstraw.com

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Agriculture Technology And Research Journals

The OMICS journal of agro technology throws light on newer techniques that regulate the agricultural processes. This approach to modern ways of agro technology for generating higher output of crops and the underlying research is covered by the OMICS journal under an Open Access Policy. The publication is governed by the Creative Commons License, and the manuscripts submitted by authors are reviewed by a specialized editorial board.

Several modern means of agro-technology consist of precise and efficient tractors and implements that are effective in terms of wastage of seeds or fuels. Future prospects indicate towards self-driving agricultural machines. These include pumps, engines and other specialized gear.

To cover the entire area of the fields with sprinklers for water all across the field, those are usually demarcated into various zones. As a result of this process, water is sprinkled using pipes and rotators called rotors. The sprinklers usually have a standard operating pressure that ranges within 30psi (pounds per square inch), and are driven by a ball drive and some sort of impact mechanism.

As early as 19th century, threshing machines employed steam power. There were steam engines that relied on wheels, and were referred to as road engines. Besides improving production efficiency, mechanization gives boost to large scale production and enhances the quality of farm produce, while the disadvantages include pollution and soil erosion.

A ploughing engine is characterised by a dedicated wide drum and is also equipped with separate gearing from the steam engine. A pair of ploughing machines is connected with a rope, and works simultaneously on either side of the field to fasten the implement to be hauled, and the drivers communicated with signals.

The machines typically have two large powered wheels at the back and two smaller wheels for steering at the front. However, some traction engines used a four-wheel-drive variation, and some experimented with an early form of caterpillar track.

In the period between 1940s to the 1970s, the US was benefitting by combining harvestors and tractors, and this propelled a huge progress. Several ploughing tools including special forms of traction engines are in use. Competition from internal combustion engine-powered tractors saw them fall out of favour, although some continued in commercial use in the UK into the 1950s and later. All types of traction engines have now been replaced by more progressive equipments.

A cultivator is one of several types of farm implements used for secondary tillage. It can also b used to imply frames with teeth that pierce the soil, Cultivators stir and pulverize the soil, either before or after planting.

In the fields of nanotechnology and genetic engineering, sub-microscopic devices are used for greater efficiency and minimum wastage. In addition to agriculture, irrigation systems are used for mining, dust suppression and sewage disposal.

The OMICS Publishing Group, based in the US, aims at sharing scientific knowledge by publication of research articles in journals, organizing international conferences and development of eBooks for free availability of knowledge to the scientific learners and researchers.

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