Artisan Acre

Félicitation. Monsieur/Madame Student.

From Your Master Étienne, National Culinary Academy.

Heard the government pick you for an old workshop establishment, in the annexed province!?

Well! Look like they want you to supply the occupation with tasty provisions!

The staple: cheese, wine, bread, more things you may have learnt from my class.

So- I sent you this. Might refresh your memory.

Cheeses, Wines, Bakery, and Delicacies

The place where you will go is ideal for cheese, wine, bread, and hams: European stuffs. Those are the entirety of what they eat there. You will begin making them since the first day your boot touch that land, assuming that you wear one.

You remember any name? Learn from the master! Let me scribe down some:

• Camembert

• Brie

• Cheddar

• a blue cheese... which I forgot the name

I'll send you a whole list when I finish writing down import quotation for the gov-OOP

(PLANNED CONTENT) Ah, eh, I accidentally wrote it down. You are my student, so I'll tell you this. The gov assign me to draft a plan for import routes from the southern region; You will soon have access to Asian ingredients for things like soy sauce, fish sauce, natto; But it's going to be quite some time. Anyway-

Molds and Bacteria

Molds and bacteria are crucial for us! For example, bread use yeasts for fermentation. Fun fact: yeast is a mold! There should be packet version of them that you can buy; It's 1926 already.

Drop a thing, it contracts a mold; You might have to discard it. Or, if handled carefully, you can try to preserve the contamination to create something tasty, like sourdough and cheeses.

Also, ambience mold is a thing. They float around in your rooms and your tools, so please clean those things regularly, else it'll contaminate your products.

TEMPERATURE is KEY

Fermentation depends on temperature. Too cold, the mold won't do their job. Too hot, the mold might die.

At first, you might have to rely on the season and the weather; But there are tools that you can use to manipulate this, like an ice box, or a heater. You can later upgrade your cellar to address this issue too.

Also, there are stove. You will use it a lot, like when you cook things such as cheese curd.

Everyone can use stove, but are you willing to pick the pot up and down from it until it reaches the right temperature? Of course, you are!

Here's your workshop. Your operation starts and end here, from ingredient intaking at bay to retailing the final products at shopfront.

You may wonder where I got these photographs - I have friends in high place.

The place includes:

• a workshop - where you will spend most of your life in from now

• a shop - where you distribute the stuffs.

• And... a cellar - where your stuffs will spend most of their time in. Remember my word: FERMENTATION

Beautiful, right? Let me tell you - That picture's taken long before the war end. Everything in the photo should be in black market by now; Except the workshop, it's yours!

Well! that's the basic! 

If you don't understand anything and want to, just ask the telegrapher.

Not for her to send a telegram to me, I mean it literally:

Ask the telegrapher.

Bonne Chance! Bon Voyage! Long Be the Reign!