Ilse Struve

I worked behind the counter at a Lübeck marzipan shop for nearly a decade before guiding, so I still know the recipe ratios better than most former colleagues admit to. On camera I show how the almond paste is worked and shaped close up, then walk a short stretch to a cellar where Rotspon has been matured for centuries. I explain why a landlocked German city became known for a wine that never grew here. I keep sessions close to the counters and cellars rather than the wider streets. Video guiding suits food history well, since the camera holds on one process longer than a group tour allows.