Cake Box is a fantastic place. A very European shop with very European service. I immediately purchased a large chunk of chocolate-glazed baumkuchen, then spent about twenty minutes just chatting with the proprietors. Chef Paul Gauweiler is probably the only Baumkuchen artisan within 2000 kilometers, and I got to chat with him and his wife/sous-chef! They were unabashedly excited to learn that there are youths who want to keep the traditional Baumkuchen-making methods alive.
Their baumkuchen oven, an 80 year old dual-gas-electric machine, sits in the corner of the shop, in plain view. They wouldn't let me take pictures, but it did look an awful lot like a 55-gallon metal drum slit lengthwise.
Anyway, the cake. It was much moister than the flatkuchen Eidolon and I made earlier, but the flavor was about the same (in other words, phenomenal). The layers were just a wee bit thinner than ours were, but still much larger and more uneven than the Japanese machine-made ones. Overall, it makes me think that I could make Baumkuchen if I really tried!
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