Sophie Brandt

I trained as a pastry cook before I started guiding, so the story behind the Studentenkuss praline in Café Knösel's window feels like my own family history by now. On camera I like to hold close on the chocolate itself, showing exactly how the nougat layers sit under the thin shell. Later in the evening I move to a small wine courtyard and explain why a Zwiebelkuchen only tastes right with the year's new wine. I speak slowly and clearly in French as well as German, and I always pause if a question needs more than a quick answer.