#United States #Brooklyn #Hacco #Koji #Chef Schneider

A New Era of Soft Serve: hacco and Chef Jean-Thomas Schneider

hacco, a New York-based bakery café, has recently announced its collaboration with Chef Jean-Thomas Schneider, a celebrated culinary figure who holds the prestigious titles of Meilleur Ouvrier de France, Pastry World Champion, and Ice Cream World Champion. Together, they embarks on an exciting journey redefining the world of premium soft serve desserts by harnessing the unique qualities of Koji, a fermented rice ingredient known for its versatility and flavor-enhancing properties.

Traditionally, premium soft serve has relied heavily on dairy and refined sugar, creating a limited landscape for flavor exploration. hacco's innovative approach seeks to change that narrative by adopting Koji as a key ingredient. By doing so, the partnership explores an entirely new culinary experience. Rather than simply substituting dairy or sugar, the focus is on achieving richness, balance, and texture through the natural processes of fermentation.

One of the most distinctive features of the creations borne from this collaboration is the KOJI BARISTA — a product designed to provide a creamy mouthfeel and a hint of sweetness, all while eliminating dairy from the equation. This unique approach promises not only indulgence but also a plant-based alternative that caters to a wider audience.

Chef Schneider's background is crucial to the vision of hacco. Known for his meticulously crafted desserts inspired by nature and innovation, he traveled to Japan with the hacco team to deepen their understanding of Koji's potential. At Uonuma Jozo in Niigata, he engaged with traditional Koji production methods and learned about the Japanese philosophy that advocates living in harmony with nature. This experience significantly influenced the direction of their dessert development.