Manuel Cortés

I grew up working weekends in a pastry shop that has sold marzipan since the nineteenth century, so sweets are where I still feel most useful on camera. On a walk I show you the old workshops and explain what actually separates a good marzipan from a mass-produced one. I trained briefly as a cook, so I ask questions about technique that most visitors would not think to ask themselves. I keep the tone relaxed and let the shopkeepers do a fair amount of the talking whenever they are willing.